Yes, I know... It's not Sunday.
But, the new issue of Cooking Light magazine came last night and I just couldn't wait!
I have a feeling I'll be trying a lot of recipes from this issue (Chicken Puttanesca with Fettuccine, Sauteed Striped Bass with Lemon-Caper Sauce, Maple Glazed Salmon...), but tonight I made the Quick Crisp Ravioli with Roasted Tomato Sauce.
It's hard to say, but I had very high expectations. I love ravioli, tomatoes, cheese...
What could go wrong?
A lot actually.
But!
Here's the official recipe (with my unofficial comments)...
Quick Crisp Ravioli with Roasted Tomato Sauce
2 tablespoons water
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 (9-ounce) package fresh ravioli (I used mushroom)
3 tablespoons olive oil, divided
4 cups grape tomatoes, halved (about 2 pints)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, coarsely chopped
1. Combine 2 tablespoons water and egg in a shallow dish, stirring well
2. Combine panko and cheese in a shallow dish, stirring well with a fork
3. Dip each ravioli in egg mixture; dredge in panko mixture (This doesn't work.)
4. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons oil in pan; swirl to coat
5. Add half of ravioli to pan in a single layer; saute 1 minute on each side or until golden (Just pile some of the panko mixture on top of the ravioli, flip it into the pan, then pile more on top.)
6. Remove ravioli from pan using a slotted spoon; drain on paper towels; keep warm
7. Repeat procedure with remaining 1 1/2 tablespoons oil and ravioli
8. Wipe skillet with paper towel (With all those yummy, cheesy bread crumbs? No way!)
9. Add tomatoes, salt and pepper to (yummy, cheesy, bread crumby) pan; saute 2 minutes, stirring frequently
10. Add garlic to pan; saute 30 seconds, stirring constantly
11. Divide ravioli evenly among 4 plates; top each serving with 1/2 cup tomato sauce
SO good!!!
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