Toasted Ravioli

When I make a soup or stew, I often have leftovers (or sometimes make extra just so) that I freeze to have for supper another night.  This is particularly helpful on those days where we are busy almost into suppertime and I don't feel like making anything.  However, if it's leftover soup, I want to have something with it.  You need to have a little something extra with soup, you know?  The other night I planned to reheat this wonderful sweet potato and lentil soup and I made toasted ravioli to go with it.

They are so good and so incredibly easy.  Here's the thing, though, and I hate to burst your bubble: they aren't really toasted- they are good old fried.  It's just one of those fancy names to make them sound even better than they actually are.

I think I found a link to the idea on Pinterest but I tweaked it to suit my own needs to make it fast and easy.  So here's what you do:

Toasted Ravioli

One package fresh pasta ravioli- I used Buitoni's Quattro Formaggi Angnolotti (do not use frozen ravioli- see not below)
One egg
Italian-flavored breadcrumbs
Oil for frying
Marinara sauce, for dipping

Heat your oil over medium-high heat in a deep pan, using about an inch of oil.  In a shallow bowl or plate, sprinkle breadcrumbs.  In another bowl, crack your egg and beat it slightly.  Dip the ravioli in the egg to coat, and then roll the ravioli around in the breadcrumbs until the are covered.  Once the oil is heated, working in batches, add a single layer of pasta to the pan, frying until the crumbs start to turn a golden brown, about 2-3 minutes per side.  Be sure to flip them to get both sides.  Drain on paper towels.  Serve with marinara sauce on the side.

*Notes on frying:

1. I read in Cooking Light magazine awhile ago that deep-frying is not as bad for you as it's made out to be as long as you do it properly.  This means that the oil is up to temperature and when you put the food in, it starts to sizzle right away.  The sizzling is cooking the coating and sealing the food in.  If the oil is not up to the proper temperature, and doesn't start sizzling immediately, then your food is sitting in the oil, soaking it up.  Despite this, I wouldn't go around deep-frying things every day, but on occasion should be alright.

2. There are a few ways to check the oil's temperature.  The safest one is a candy thermometer.  The oil should be around 375 degrees for this recipe.  The easier, faster, and more dangerous way is to flick a drop of water into the oil.  Oil and water don't mix, especially hot oil, so the water will cause the oil to pop if it's hot enough.  The problem with this is that if you put too much water in, it can really explode all over the place.  We've had this happen, and the floor ends up slippery, and I worry about it getting into the burner flame.  We probably shouldn't do that anymore.  But I tell you this to explain that because of the oil-water combustion, this is why frozen ravioli would NOT be a good idea.  Please use fresh pasta (usually found in the deli case)- it's a lot safer and easier, and they probably taste better too.  Be safe and do it right and you can enjoy this:

Yum.