Fried Ravioli

I tried a little experiment tonite with some cheese ravioli I had in the freezer.  I am pleased with the result - fried ravioli!  It makes for a great appetizer or snack, and is super-simple.  Here the recipe includes a fresh tomato topping, but the fried ravioli can be served with a number of other toppings or sauces instead:  tomato sauce, hot or cold; chile sauce; cream sauce; fresh salsa or grilled veggies; even ranch, if that's your thing.  Enjoy!

Lairdriin's Fried Ravioli
12 frozen cheese ravioli, thawed to room temp
2 Tbsp grated parmesan cheese (canned works better than fresh for this)
2 Tbsp seasoned bread crumbs
dash salt
vegetable oil
Topping:
1 small roma tomato, seeded and diced
2 Tbsp olive oil
1 tsp red wine vinegar
dash each: granulated garlic, dried basil, salt

For the topping, mix olve oil, vinegar, and seasonings together in small bowl.  Add tomatoes and stir. Set aside.

In a non-stick pan, heat 1/4 inch of veg oil.  In a small bowl, mix parmesan, bead crumbs, and salt.  Blot ravioli wtih paper towel to be sure there are no water droplets. Dip each raviolo in the breading mixture to coat all sides*.  Fry ravioli in oil about 2 minutes on each side until golden brown and crispy.  Drain on paper towels.  Top with seasoned tomatoes and a sprinkle of parmesan cheese.  Serve warm.

* the pasta dough should be a little sticky, but if not, a beaten egg can be used to help the breading mixture adhere to the ravioli.  You could also use egg if you just want a thicker crust on the ravioli than the breading mixture alone.

Happy eating!