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