0 Panko & Sage Crusted Butternut Squash Ravioli

Wednesday, August 10, 2011

I have a couple of ravioli recipes to get out of my system. I was invited by Pasta Prima Foods to come up with a few original recipes for some of their tasty, all-natural ravioli in their Ravioli Reinvention contest.  Well, I'm happy to oblige!  They sent me a great package with a couple pieces of kitchen items, plus packages of their delicious ravioli.

The first dish I'm posting is a crunchy, savory appetizer made with their beautiful Butternut Squash Ravioli.  I just love the contrast of the light crunchy breading with the creamy interior.  Big hit with my 5-year-old as well as my sister-in-law, the only ones lucky enough to snag some of these before they were gone.  Miss E kept saying, "Mom...this is...REALLY good!"


1 package of Pasta Prima Butternut Squash Ravioli
2 cups plain panko bread crumbs
2 eggs
1/2 cup heavy cream
3 tsp dried sage
1 tsp EACH of paprika, sea salt and garlic powder
3/4 tsp EACH of black pepper, onion powder, cayenne pepper, dried oregano and dried thyme
dash nutmeg
light olive oil for frying


In a large heavy pan (I used a 3 qt cast iron braiser) heat about 1/2" of light olive oil (enough to submerge half a ravioli) over a medium flame

Combine all dry ingredients except nutmeg in a medium-sized bowl.
In a second bowl add the cream.
In a third bowl lightly beat the eggs with the nutmeg.

Arrange your panko, cream and eggs in bowls in whatever order works for you.

Start by dunking the ravioli in the cream, shake off the excess and then coat in the egg mixture.  After letting the excess egg drip off, coat the ravioli in the seasoned panko and again gently shake any loose crumbs off.  If you want a thicker crust, dunk in the egg and then panko once more.

When the olive oil is hot and shimmering, carefully add the breaded ravioli one at a time, slowly enough so that the oil temperature doesn't drop too low. I did these in three batches. It's important for the oil to be hot enough so that the ravioli cooks quickly and doesn't hold onto excess oil.  

Cook about 1 minute per side, or until they turn golden brown and puff up.  

Remove with a slotted spoon or spider to paper towels.  Serve piping hot.  They look so pretty with the red and white stripes, and are insanely delicious to boot with the complementary sage and panko.  Perfect little finger food for a dinner party, give them a try!
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