Fried Rhubarb Ravioli With Spiced Strawberry Sauce Recipes

THE BEST FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
• Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
• Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
• Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

FRIED RHUBARB RAVIOLI WITH SPICED STRAWBERRY SAUCE

Steps:

• Place all the sauce ingredients except the 12 strawberries in a medium saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool. Take out the bay leaf and cinnamon stick. Puree in a food processor and strain through a fine sieve. Set aside.
• Place the rhubarb, 1/2 cup of the sugar, water and orange juice in a medium saucepan. Bring to a boil and cook just until the rhubarb is soft, about 5 minutes. Drain well and place in a small bowl. Stir in the orange and lemon rinds and ricotta. Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture. Place a rounded tablespoon of the filling in the center of 8 of the wonton skins. Top with a second skin and press around the filling to the edges to make a tight seal. Place on a baking sheet and freeze while heating the oil.
• Heat the oil in a deep-fryer or large pot until it reaches 375 degrees. Carefully drop the ravioli in the oil and fry until golden on both sides. Drain on paper towels. Combine the remaining 1/2 cup of sugar with the cinnamon and coat the ravioli in the mixture. Place the strawberry sauce and reserved strawberries in a small saucepan and heat until warm. Spoon some of the sauce on each of 4 plates. Place 2 raviolis on each plate with a scoop of vanilla ice cream.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
• In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

RHUBARB-STRAWBERRY SAUCE

Steps:

• In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. , Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.

STRAWBERRY RHUBARB SAUCE

Steps:

• In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

FRIED RAVIOLI WITH MARINARA SAUCE

Steps:

• In 6-quart Dutch oven, heat 1 inch oil to 360°F.
• In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
• Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.

SPICED STRAWBERRY RHUBARB PIE

Steps:

• Preheat the oven to 350°F, and lightly grease a pie plate with cooking spray.
• Make the crust/roll out the crust on a lightly floured surface. Place into the pie plate.
• In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
• Pour the mixture into the pie plate. Make a lattice top over the strawberry mixture and pinch the edges together well.
• Mix the egg yolk with 1 tablespoon water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
• Bake in the preheated oven (on a foiled lined baking sheet) for 1 hour, 15 minutes.
• Serve warm with ice cream, or cold (for breakfast!). Yes, it's OK to eat this for breakfast! ;).

FRIED RAVIOLI WITH MARINARA DIPPING SAUCE RECIPE - (4.3/5)

Steps:

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. To make marinara sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Serving ideas: Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with Parmesan cheese and basil. In a piece of halved french bread, add meatballs, sauce, Parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese. Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses. Store in an air-tight container, or freeze for future use.

ROASTED RHUBARB TARTS WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 425°F.
• Unfold puff pastry sheet and gently roll out with a floured rolling pin on a very lightly floured surface into a 12-inch square. Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each). Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.
• Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes. Cool pastry on baking sheet on a rack.
• Reduce oven temperature to 375°F.
• Arrange rhubarb in 1 layer in a lightly oiled shallow 15- by 10-inch baking pan (preferably nonstick) and sift 2 tablespoons confectioners sugar evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
• Make strawberry sauce and cream filling while rhubarb is roasting: Purée strawberries with syrup in a food processor, then force purée through a very fine sieve into a bowl.
• Sift 5 tablespoons confectioners sugar over crème fraîche and whisk to combine.
• Sift remaining tablespoon confectioners sugar over pastry rectangles. Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon. Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.

FRIED RAVIOLI WITH CRAWFISH CREAM SAUCE RECIPE - (3.9/5)

Steps:

• Prep crawfish and vegetables. Line a wire cooling rack with a couple layers of paper towels then place rack on a cooking sheet. Set aside. Heat about 2 inches vegetable oil in a medium pot to 350°. Combine Parmesan cheese and breadcrumbs in a shallow bowl. In another bowl, whisk the eggs. Dip raviolis in egg wash and then coat in bread crumb mixture. Place coated raviolis on a large platter until ready to fry. Preheat oven to 150° F. When oil is hot, start dropping in the coated raviolis, a few at a time, and deep fry until they float to the top and brown. As they are cooked, transfer them to the paper towel lined wire rack and place in the warm oven. Make the Crawfish Sauce: Melt the butter in a medium skillet or pot over medium heat and saute onion, bell pepper, and celery until soft but not browned, stirring constantly. Stir in garlic and cook and stir for another minute. Add crawfish tails and cook until heated through. (If crawfish produce much liquid, continue to cook until it is almost completely reduced). Stir in tomato sauce and season with salt, black pepper, and creole seasoning to taste. Sprinkle the flour over the top and cook and stir for a minute or two. Gradually, stir in the half-and-half and cook until thickened, stirring frequently. (Can stir in a little Parmesan at the end, if desired). Serve crawfish sauce over the fried raviolis. Garnish with parsley or green onion, if desired.