Who does Crispy Ravioli with Marinara Dipping sauce anymore, anyway?
Well, for the holidays I do. But with a twist.
Instead of a bowl of crispy raviolis and a bowl of marinara sauce I serve them in spoons, a little more refined presentation.
And everyone seems to love having their very own single size serving...
(No worry about those yucky "double-dippers!)
I use fresh (the kind you find in the refrigerator case) pre-made raviolis (you can make your own), but for these, I don't.
Just try to find a good quality ravioli (they have more filling). Go for the tiny size ravioli (about 1-inch x 1-inch) so they are bite-size and fit on the spoon.
For this recipe we've found most people like cheese ravioli, or spinach and cheese the best.
I always make my own Marinara sauce, but if jarred is what you prefer... go for it!
Shallow-fry the ravioli in about an inch or so of canola or olive oil (can do in advance, the day of), and simply reheat in a warm oven (275 to 300* F) for a couple of minutes until hot and re-crisped when it's time to serve.
Place a little warm Marinara in the spoons, put a crispy ravioli on top... garnish with a small piece of fresh basil or parsley and a sprinkle of freshly grated Parmesan cheese.
Make plenty ~ everyone loves them!
I like the plain white porcelain Chinese-style soup spoons, and use them for many appetizers, desserts, plus they are nifty little containers for sauces/condiments, too.
If you have trouble finding them locally, amazon.com offers them at bargain prices:
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I haven't made these in almost 2 years, you've inspired me with the spoons, what a great presentation!
ReplyDeleteI love it when you talk spoons - tee-hee. Seriously, this is the perfect way to serve em! Fabuloso!!
ReplyDelete:)
ButterYum
Way to go with these beautiful appetizers & they look so delicious!
ReplyDeletesuch a nice presentation and so yummy!
ReplyDeletethanks
BG
I love the presentation idea. The ravioli and sauce not only look beautiful but conveniently delicious! I don't know where I've been but Crispy Ravioli is new to me. I'm going to make these very soon!
ReplyDeleteThat'a great idea....thanks a lot an have a very nice Sunday, ciao Flavia
ReplyDeleteLove these tasty bites! Everything is special served in those spoons :-)
ReplyDeleteHow clever is that!! I can see now that I do not have nearly enough of those spoons!
ReplyDeleteCHRISTmas Blessings!
Gail
Scrumptious..great idea the tiny ones..love your facebook pic!
ReplyDeleteSo pretty!
ReplyDeleteI have been wanting to try fried ravioli for a while now. It may just show up New Years.
ReplyDeleteHi Mari...I love this idea...especially being Italian, it's a great idea for New Years Eve!....and I will be in Chinatown in NYC so I know there will be no shortage of spoons to buy...Happy Holidays!! Sue @ Rue Mouffetard
ReplyDeleteThese look so festive! Great idea!
ReplyDeleteOh what a wonderful presentation. I received some of these amuse-bouche spoons for my birthday and am looking for ways to use them. Perfect!
ReplyDeleteI've been wanting to get my hands on some of these ceramic spoons for way too long! you've definitely inspired me to finally get some with this recipe!
ReplyDeleteThese look simply divine and so easy too. I can't wait to try them.
ReplyDeleteThese look simply divine and so easy too. I can't wait to try them.
ReplyDeleteSuch a pretty presentation and they look delicious!
ReplyDeleteDid you use dried ravioli? like the ones from Trader Joes?
ReplyDeleteHi TMF, Not the dried ones, use the fresh ones, with soft, uncooked pasta dough, as you find in the refrigerator case (or fresh, uncooked from your favorite deli.)
ReplyDeleteHope this helps!
Can you use the frozen kind? and if so do you boil them and then fry them?
ReplyDeleteHi Tanally, I've only used the "fresh" refrigerated kind; I do not think the frozen ones would yield the same results.
ReplyDeleteFrying from frozen, I suspect the outside would burn before the filling had a chance to heat through.
If you thaw them before frying, I think the pasta may become too sticky/fragile to remain intact during frying... but you might experiment with a few before making an entire batch. If you try it, I hope you'll stop back and let us know if using frozen worked for you!
(See comment above this one; no need to boil fresh ones first.)
I'd love to try these. How long should the frying part take? Thanks!
ReplyDelete