Vegetarian

A Belly Full of Buitoni

Fried Ravioli with Mint Parsley Pesto

We’re not ashamed to admit that it can feel good to sleep on a full stomach.  Maybe some of you are prone to heart burn and indigestion.  If that is the case, save this for a meal before 9:00 pm.  We don’t condone this kind of eating all the time, but if the meal is worth it, it’s worth it.  There was no reason for us to fry pasta on a Friday night, dollop each bite with cheesy, nutty sauce, and then proceed to eat said pasta at 1:30 am with a glass of wine.  But again, it was worth it.  Think of it as dinner for the night owl.  A very full and satisfied night owl.

When Foodbuzz dropped off a box of Buitoni Riserva Wild Mushroom Angnolotti, we tossed around a few sauce ideas and settled on a pesto.  Not one item in this dish was purchased for the purpose of this meal.  It was just a bunch of stuff we had in the kitchen that went into from food processor to the pan and then the plate.  You don’t have to fry these babies if you don’t want to, but it was so good.  Oh so good.  This made a very tasty meal for two, but you could easily serve these as appetizers for a slightly larger party of four.

Fried Ravioli with Mint Parsley Pesto -Serves 2 to 4
1/2 cup parsley, chopped
1/2 cup mint, chopped
1/3 cup pine nuts, toasted
3 cloves garlic, minced
1/4 cup Pecorino Romano
1/3 cup olive oil
Zest of 1/2 lemon, minced
Juice of 1 lemon
1 shallot, minced
1/2 cup breadcrumbs
1/2 teaspoon red pepper flakes
1 egg, beaten
1 tablespoon milk
1/4 cup heavy cream
1 package Buitoni Riserva Wild Mushroom Angnolotti
2 tablespoons butter
Grapeseed oil

1. Add lemon juice, zest, parsley, mint, pine nuts, half of garlic and olive oil in a food processor. Blend until smooth. Salt to taste and set aside.

2. In a shallow pan, heat remaining garlic and shallots in butter. Lower heat and add cream. Stir to combine.

3. Add pesto, stir and allow to cook over very low heat.

4. As sauce cooks, start heating a layer of grapeseed oil in a large pan.

5. As oil heats, whisk the egg with milk. In a separate bowl, mix the red pepper flakes into the breadcrumbs. Dip ravioli in egg wash, coating both sides. Dredge in breadcrumbs.

6. Once oil is hot, lay ravioli in and cook until brown, approx. 2 minutes on each side.

7. Serve ravioli with pesto cream sauce. Sprinkle with a little extra lemon zest, chopped parsley, mint and cheese.

Click HERE for the printable recipe.

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51 thoughts on “A Belly Full of Buitoni

  1. Frying! Why didn’t I think of that. I just tossed mine with a balsamic glaze, but they were still good. Great pesto idea!

  2. I have no indigestion or heartburn issues (YET!) … so yes, I’d be popping these in my mouth till the wee hours of the morning! *smacking lips*

  3. I agree with everyone that could eat the fried pasta sounds awesome – thankfully I am heading out the door for sushi soon, otherwise I’d not make it. Have you ever tried to grill them? I do not have a grill living in an apartment but read about an experiment like that and am so curious to try.

  4. I learned a great appreciation for these while working in St. Louis, as they steak claim to it being created their (?), but yes anytime, anyday…oh BTW I forgot to say in the 24/24/24…you two are such a fabulous looking couple…I am glad to see good people like you together and happily doing things side by side!

  5. Mmmm. Fried ravioli. I’m having a Homer Simpson moment here. And on another note, do you guys ever have weird dreams when you go to bed with a full stomach? Without fail, it happens to me.

  6. You guys are bursting with inspiration! I love that you fried these and used a pesto sauce. Sounds really delicious!

  7. fried ravioli? what a totally rad idea~ I must say yours is by far one of the most creative.
    I wonder if you can also BAKE them if you wanted soemthing a bit healthier?

  8. Hi Chrystal and Amir – The fried agnolotti look irresistible, and the mint pesto sounds divine. Thanks for sharing this recipe with us!

  9. Great use of the ravioli! I still haven’t used mine… Can’t decide what to make it with 🙂 Your idea has me wanting to do what you did though! Maybe a little earlier than 1:30 am though lol. You night owls you!!

  10. I LOOOOOOOVVVVVEEE fried ravioli. Let’s take something stuffed with cheese and FRY it. That’s my kind of decadent cooking.

    I confess I’m the complete opposite of a night owl. I’m that annoying person who wakes up at dawn, works out, and sings while making breakfast. People hate me. Nonetheless, I’d eat this at any time of day. I’ll eat it for breakfast!

  11. Mmmm…. mouth watering over this one. Nice job! I can practically taste the butter! 🙂

    P.S. How did you like the ravioli itself? Sounds wonderful!

  12. I love that you fried them! It sounds absolutely delicious. I don’t think I could stay up until 1:30 anymore, let alone eat a filling meal 🙂

  13. I got the same package and keep staring at them in the fridge begging for them inspire me. I was thinking pesto too but now am leaning more towards a simple tomato sauce.

    I really do like the fried idea and thinking I may do that too.

  14. Sometimes, the only reason you need is, “we did it because we could!” I, for one, am Glad you did it, because I get to see pictures:) I also like that you said that you didn’t go out and buy all of these ingredients–you already had them in the house and knew how to put them together to make something tasty!

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