Conference turris::cooks

    This is how I do them.  They are better then the restaurant variety.
    
    I used frozen ravioli, usually Louises (probably would taste better 
                                            if you used home made)
    I use progresso crumbs
    
    Dip frozen ravioli in egg wash then crumbs then egg wash again then
    crumbs.
    
    Fry in a good oil, similar to how you would do a cutlet.
    
    Remove from oil and drain off excess.
    
    Serve with your favorite sauce.
    
    Also, you can do this ahead of time, drain well and just lightly heat
    in the oven.
    
    Judie
    
    

    i tried these one time before and had terrible results.  i found that
    the water kept in the rav's mixed with the oil spattered something
    awful.  i didn't bread them and egg them though (but i don't see why
    that would make a difference).  i did drain them well.  does anyone
    know why that happened?
    
    and what about sauces other than the typical reds?  any ideas?  how
    bout a sweet and sour?
    

    The way I see it... it sounds like "fried" ravioly, not toasted, it
    really sounds good but too loaded with calories to be able to enjoy it
    as a meal... pasta is high in carbohidrates, so is bread crumbs, egg is
    high in colesterol and oil is high in calories... and when added
    all that together... makes it prohibitive for me!

    reply to 2592.4
    
    I recently made eggplant lasagna, and instead of frying the eggplant in
    oil after dipping it in egg wash and then crumbs, I baked them in the
    oven for 10 mins per side in a 350 degree oven.  Then I took them out,
    and made the lasagna.  It came out delicious and it cut down on the
    calories you would have by frying them in oil.  
    
    You might try it with the ravs.  However, you would have to thaw them 
    first rather then bake them frozen, I would think.  You could use
    egg beaters instead of eggwash if you're concerned with cholesterol
    from the eggs.
    
    My dad is a diabetic and I've learned to modify alot of recipes when he
    comes for dinner.
    
    Rebecca
    

    I've only seen and had "toasted" raviolis done like .1 - actually
    fried.  I've never seen them done like toasted peking raviolis but
    wonder if you could? 
    
    Andrea

    My husband's grandmother used to make pierogis, little ravioli-like
    dumplings which are boiled and then either eaten plain or fried (what
    she used to do) or baked in a cream sauce (what I do).  They do taste
    different when the pasta is crispy on the outside.  I don't know if I
    would try frying the pierogi without boiling them first; the filling is
    a lot stickier than what I stuff Peking raviolis with, but you can give
    it a try.

re: splattering from water and oil mixing

yes, the breading does make the difference...it absorbs the water on the
ravioli and therefore presents a "barrier" between the water and the
oil.  Any highly-absorbent or "wet" food, such as frozen ravioli, eggplant, 
tomatoes (as in sliced, fried, green tomatoes), is usually breaded before 
frying, thereby cutting down on the splattering problem....and adding calories.
Of course, the oil adds the worst kind of calories, but it sure tastes
great!  8^}

p.s. these fried raviolis must be a regional dish -- i've never heard of them
here in San Jose, Ca......what kind of filling?  cheese or meat?

    fried rav's i have seen at alot of italian restaurants, but i'm sure
    they have them at others.  
                         
    i had boiled my rav's first and then laid them in oil/butter to drain
    (and keep them moist).  i found that the water was coming from the
    inside of the rav... where the cheese is (i've never seen meat rav's
    fried) but couldn't get the moisture out no matter what i tried.  i
    even poked a whole in the center thus taking up loads of time but
    that didn't help either.  and i had to keep them in a butter/oil
    mixture while draining to keep them from drying out.  
    
    thank god i only had two (2) of them.  i can't imagine how many
    calories are in them!

    Try sauteeing them in a small amount of olive oil (or a light spray of
    pam).  With cheese rav's this can be done once they thaw.  Cut a round
    of waxed paper to fit your sautee pan.  Spray it with pam, and set the
    frozen ravs on it.  When they thaw, flip the whole thing into the pan. 
    After a few minutes, the waxed paper can be lifted out easily.  Flip
    the ravs when they brown.  At the end sprinkle with a bit of grated
    parmesan cheese. 
    
    You can make your own ravs to cut dwn the calories.  Use wanton
    wrappers to cut down on the amount of starch.  Also with these, the
    ravs cook faster and non-cheese fillings may be used.  A small amount
    of cheese (as a binder) with LOTS of minced mushrooms and peppers works
    well.  Also Shrimp that has been ground finely or pureed will cook in
    the time it takes to brown the ravs without any precooking.  Ground,
    cooked chicken with a bit of cheese works, too.  These fillings can be
    spiced any way you want:  garlic, curry, ginger soy, etc.
    

    I love toasted Kreplache.  A Kreplache is like a meat ravioli, but the
    taste is a bit different.  My mom makes them with chopped flanken and
    onion.  Afer they are boiled they can be eaten in Chicken Soup, but
    or a snack I stick them in the toaster-oven until they're golden.
    
    No extra oils - no extra fat.  
    
    This is a terrible notesfile to write into at lunch time :(
    
    aud...