Email to Buny      

Pasta: Toasted Ravioli with Tomato Gravy

Source of Recipe

unknown


List of Ingredients

TOMATO GRAVY:
1 tablespoon olive oil
1 medium onion, fine chopped
1 clove garlic, minced
3/4 cup beef stock
1 cup tomato puree
1/2 cup red wine
1/4 cup tomato paste
1/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes

TOASTED RAVIOLI:
vegetable oil for deep frying
1/2 cup milk
2 large eggs
3/4 cup fresh fine bread crumbs
24 square cheese filled ravioli (1/2 lb.)


Recipe

In medium saucepan over low heat, heat the olive oil and cook the onion and garlic until softened, stirring often, about 5 minutes. Add the beef stock, tomato puree, red wine, tomato paste, parsley, basil, oregano and crushed red pepper; simmer, uncovered, for 45 minutes. Preheat the oven to 200ºF. In a large saucepan, heat enough oil to reach 2 inches up the sides of the pan until it is very hot but not smoking (375ºF on a deep frying thermometer). Be sure oil has reached the right temperature before preparing the ravioli.

In a shallow bowl, beat together the milk and eggs. Place the bread crumbs in another shallow bowl. One by one, drop the ravioli into the egg and milk mixture, then into the bread crumbs to coat. In batches without crowding, drop the ravioli into the hot oil. Cook until golden brown, about 3 minutes. Using a slotted spoon, transfer them to a paper towel-lined baking sheet to drain. Keep the fried ravioli warm in the oven while cooking the rest. Serve warm, not piping hot, with warmed tomato gravy for dipping. Serves 6.