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
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.