Blend your way into FBC2016: Blended Fried Ravioli by The Tasty Gardener
Another familiar face around these parts, Heather of The Tasty Gardener has entered our Appetizer Spotlight Contest! The competition is certainly heating up in search of our winner for this year’s contest. Don’t forget, get your entries in before August 22nd.
FBC Members have the chance to win their way into the SOLD OUT conference, simply by submitting their favourite appetizer, making use of The Blend method. Blending is easy: simply blend finely chopped mushrooms into the ground meat of your choice to add depth of flavour, added texture, and beneficial nutrients to the dish.
Let’s take a look our latest submission, Blended Fried Ravioli by The Tasty Gardener.
Now don’t get intimidated by this recipe! While you may think there are a lot of steps involved it is actually a perfect recipe to wow your guests at a party because it can be made days ahead and you only have to worry about the quick frying the day of your event.
And yes while you are making homemade ravioli I’ve adapted the recipe to include wonton wrappers, a perfect substitution for fresh pasta dough that doesn’t involve kneading, rolling and all that other fiddlely stuff. And serve with a jar of your favorite marinara.
Quick and simple, but your guests will be incredibly impressed.
Blended Fried Ravioli
Prep Time: 15 for filling, 20 minutes to make raviolis
Cook time: 15 for filling, 15 for frying
Makes about 30
Ingredients For the Filling
(this can be made up to 3 days in advance and refrigerated until you are ready to make the ravioli)
1 pkg. (227 grams) button mushrooms
1/2 med onion, cut into 4
5 cloves garlic
small handful fresh basil, about 6-8 leaves
1 tbsp olive oil
1/2 lb ground beef
1 cup grated parmesan cheese
salt and pepper to taste
Instruction for Filling:
1. In a food processor add the mushrooms, onions, garlic and basil. Pulse until finely chopped.
2. In a large skillet, heat oil over high heat. Add beef and cook until no longer pink, about 5 minutes. Remove from pan into small bowl.
3. In the same skillet over high add the mushroom mix.
4. While mushrooms are cooking add beef to food processor and pulse until finely chopped. Return beef to mushrooms in pan.
5. Continue cooking for about 5 minutes as liquid begins to evaporate and mixture browns.
6. Remove from heat and stir in parmesan cheese. Season to taste with salt and pepper. Let cool and store in refrigerator until ready to make ravioli.
Ingredients For the Ravioli
(these can be made the day before and placed on parchment lined baking sheets. Cover with plastic and refrigerate until time to cook)
1 package wonton wrappers, approx 60
1/4 cup water
1 cup Italian bread crumbs
1/2 cup parmesan cheese
1 tbsp garlic powder
1 tsp salt
1/2 tsp pepper
water for sealing wontons
oil for frying
marinara for serving
Instructions for Ravioli:
1. In a shallow bowl beat the eggs with the water. In another shallow bowl stir together the bread crumbs, cheese, garlic powder, salt and pepper.
2. On a clean work surface spread out 3-9 wonton wrapper (work with a number you fill comfortable with). Add about 1 tbsp of filling into the centre of each wonton. Wet along the edge of each wonton and place a second wrapper on top. Carefully press the wrappers together, removing any air pockets. (In between batches of raviolis make sure you cover the unused wontons with a damp cloth.) Trim the edges of the ravioli with a ridged cutter if you like that look.
3. Coat each ravioli in the egg wash first then dredge in the bread crumbs. Make sure they are well coated. Place on lined baking sheet and repeat until you run out of filling or wontons.
4. Cover with plastic wrap if not cooking immediately.
5. In a heavy bottom fry pan add about an inch of oil and heat over high. Once oil is hot enough carefully add about 7-8 ravioli and fry about 5 minutes, turning once to brown the opposite side. Remove from heat and place on paper towel to absorb excess oil.
6. Repeat with remaining ravioli. Serve warm with marinara sauce.