Monday, September 22, 2008

Fried Ravioli and love

Why not. Fried ravioli has been on many menus. Who doesn't like fried raviolis. Well, I guess when it's made in foreign countries and has a ton of food additives, well then yea you might not like fried ravioli. But still the bar food hound in all of us loves fried ravioli.
And this is one way chef's come up with ideas. We love fried foods and especially fried raviolis. Yea it may sound a little base but when you make fresh pasta, fill it with crab meat, blanch the raviolis, and batter them all in house you have shown a lot of love to a fried ravioli. And that is exactly what we did. John being from St. Louis told me fried ravioli were on every menu. So why not.
So here us what we came up with.
Fried Crab Ravioli- corn nage an red pepper coulis.
It sound so simple but there really is a lot of love here. The raviolis alone are a four step process. The crab filling has marscapone cheese, sour cream, cilantro, pimenton, cayenne, and lemon juice. The corn nage is simple, corn, onions, garlic, and chicken stock. The red pepper coulis is great. We took local red bell peppers and roasted, seeded and peeled them. The we took shallots, Garlic and chicken stock and cooked the mixture until liquid reduced by half. Then we pureed the mixture in a blender adding EVOO as neede and the strauned the red pepper puree through a fine mesh chinois. That is love for a fried ravioli.

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