Fried Ravioli With Vodka Sauce
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
45
Sourness
46
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 cup
Vodka1 cup
Heavy Cream1
Salt3 tbsps
Olive Oil2 cloves
Garlic (chopped)1 cup
Ricotta (part-skim)3 tbsps
Parsley (chopped fresh)1 cup
Pea (frozen)3 large
Egg White (beaten until foamy)Directions:
1
Preheat the oil to 375 degrees F
2
To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches
3
In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream
4
Stir to combine and season with salt and pepper
5
Reduce the heat to a simmer
6
When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon
7
After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate
8
Repeat with the remaining ravioli
9
Serve the ravioli with the vodka dipping sauce as an accompaniment
10
In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic
11
Saute until the garlic becomes fragrant, about 3 minutes
12
Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper
13
Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes
14
Remove from the heat and let the mixture cool, about 20 minutes
15
Stir in the ricotta, parsley and peas
16
Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray
17
Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton
18
Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top
19
Press the edges together to seal
20
Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling
21
Refrigerate until ready to use
22
To a large pot of boiling, salted water, add the ravioli in small batches
23
When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel