Tex-Mex Raviloli with Salsa Dip

Tex-Mex Raviloli with Salsa Dip
By Edwina Gadsby - Great Falls, MT
Prep Time: 25 | Servings: 6

Ingredients

1 - 9 oz Package of Cheese Ravioli,  prepared according to directions
1 Cup of Old Dutch Restaurante Style Tortilla Chips, ground finely(Approximately 3 oz of Tortilla Chips = 1 Cup)
1/2 Cup of Parmesan cheese, freshly grated
1 Large Egg, beaten
2 Tablespoons of Whole milk
As needed Vegetable Oil for frying
Sea Salt and Fresh Cracked Pepper (optional)

1 Cup of Old Dutch Restaurante Style Cocina Del Norte Salsa*

Preparation

  • Follow package directions for cooking raviolis, omitting salt and oil. Cook to an al dente bite. Drain well. Cool slightly.
  • Place Old Dutch Restaurante Style Tortilla Chips in large bowl of food processor, and pulse several times until finely ground. 
  • Add about 1/3 cup of the Parmesan into the food processor with the tortilla chips.
  • Pulse to combine and further grind chips if needed. Sprinkle mixture onto a large dinner plate or pie plate.
  • Combine egg and milk in shallow bowl and whisk to blend.
  • Dip each cooked ravioli in the egg and milk mixture.
  • Next roll each ravioli in the tortilla chip and cheese mixture, coating raviolis well. Repeat steps with each ravioli. 
  • Place raviolis on a plate and chill 15 to 20 minutes.
  • Heat a large frying pan over medium high heat. Add 1 inch of oil to pan, heating oil to approximately 350˚. 
  • Carefully drop several raviolis into the oil, frying 1 to 2 minutes per side, turning gently with tongs. Remove when golden brown and place ravioli on paper towels to drain. Repeat until all are fried.
  • Sprinkle all raviolis with remaining Parmesan cheese while still hot. Salt and pepper to taste.
  • Plate and serve with a bowl of Old Dutch Restaurante Style Cocina Del Norte Salsa for a great dipping sauce.

Recipe Variations

  • *Warm any of the Old Dutch Restaurante Style Quesos and serve along with the Old Dutch Restaurante Style Cocina Del Norte Salsa as a second great dip option.
  • Al Dente: A method of cooking pasta until it is firm but not soft.
  • To serve raviolis in an interesting handheld way, threading 3 to 4 on a bamboo skewer along with cherry tomatoes, olives, or marinated onions. Serve ravioli skewers with salsa dip or queso dip.
  • Sprinkle hot raviolis with a light touch of dry ranch dip powder and Parmesan cheese.