Zesty Ravioli Salad
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Uncooked refrigerated ravioli are dipped in egg, coated in bread crumbs, and fried until super-crisp. Serve them in salad greens.
Ingredients
- 1 9-oz. pkg. refrigerated ravioli (any flavor)
- 1 cup seasoned fine dry bread crumbs
- 1/4 cup whole milk, half-and-half, or light cream
- 1 egg, slightly beaten
- Cooking oil for deep-fat frying
- 6 cups torn mixed salad greens
- 1 cup halved or quartered cherry tomatoes
- 1/4 cup torn fresh basil
- 1/4 cup bottled balsamic vinaigrette or Italian vinaigrette
- Finely shredded Parmesan cheese
- In a large saucepan cook the ravioli in lightly salted boiling water for 3 minutes; drain well. Place the bread crumbs in a shallow dish. In another shallow dish stir together the milk and egg until combined. Dip ravioli first into egg mixture, then toss in bread crumb mixture to coat. Place on a tray; cover and chill while oil heats.
- Heat the oil in an electric deep-fryer according to manufacturer's directions. Fry the ravioli, half at a time, about 2 minutes or until golden brown. Drain on paper toweling. Keep warm in a 300 degree F oven while preparing salad.
- For the salad, in a large bowl toss the greens with the tomatoes and basil; toss with the vinaigrette. Divide among 4 serving plates. Top with the ravioli. If desired, pass additional vinaigrette to drizzle over salads. Top with Parmesan cheese. Makes 4 servings.
- Prepare ravioli as above in Step 1. For frying, use a heavy 3-quart saucepan filled with about 2 inches of cooking oil. Attach a deep-fat frying thermometer to the side of the pan and heat the oil over medium heat to 365 degrees F. Carefully add the ravioli to the oil, 4 or 5 at a time (do not add too many at once or the oil temperature will drop too much). Fry for 2 minutes or until golden. Remove with a slotted spoon to drain on paper toweling. Keep warm as directed above. Continue with Step 3 and serve as directed above.
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