Jan 24 2015
It has been ages since I made some Italian gravy. The recipe
is from the Frugal Gourmet. I used to watch his show and have most of his
cookbooks. I liked the guy until I found out he liked little boys. I made a
batch early so it was ready to use for supper. It makes a large batch and will
keep about a week. I will freeze some of mine too. The gravy would be great
with any BBQ meats too.
I had bought some Italian meatballs at Krogers that looked
good, Margharita brand. I got the idea of fried ravioli from the Mississippi
Current cookbook and followed a recipe by Giada of food network for using
frozen cheese ravioli.
Toasted or fried ravioli comes from the Italians in St.
Louis. When I hear St. Louis I think of ribs and BBQ but the fried ravioli is
another favorite food there.
I breaded the ravioli ahead; dipping in buttermilk then
coating with Italian seasoned breadcrumbs. I shallow fried them in a skillet
with ½ inch of olive oil at 325-350 deg. about 1 ½ minutes per side. The
meatballs I placed in a skillet and in my convection oven at 375 deg. for 20
minutes turning half way. I then poured the grease off and wiped out the
skillet, put the meatballs back in and poured some Italian gravy over and
heated up while I did the ravioli.
The grandson was here since his Mom had to go in for work
and his Dad was working. I served the meatballs in a bowl with some of the
gravy to dip the ravioli in too. I warmed up some of the Red Lobster biscuits
to have too. The wife and I liked the ravioli but the grandson wasn’t crazy
about them. He ended up eating 5 meatballs though!
The daughter in law didn’t get here until 7:00. I had 3
ravioli left so heated up the oil and fried them for her. She made a salad and
had a biscuit. She liked the ravioli. The ravioli would make a great appetizer or
part snack too. It is usually served with marinara sauce and I think ranch or
blue cheese dressing would be good too.
Click here for printable Italian Gravy recipe
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