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Question About Italian Cooking  
User currently offlineRJpieces From , joined Dec 1969, posts, RR:
Posted (8 years 4 months ago) and read 1041 times:

So last night a fellow A.netter and I had a fine Italian meal in Dupont Circle where they served these things called Panzarotti...They were absolutely delicious.

I found some recipes online, but they all involve making the dough. So I was wondering if it is possible to just fry fresh cheese ravioli, or is the dough for panzarotti totally different?

8 replies: All unread, jump to last
 
User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 1, posted (8 years 3 months 4 weeks 1 day 22 hours ago) and read 1027 times:

Hey RJ,
Yes, you should have no problem buying a fresh ravioli, and deep frying it yourself.
To get the right texture, you probably should coat the ravioli with a little evoo, then toss in breadcrumbs.
See how that turns out.

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineTWFirst From Vatican City, joined Apr 2000, 6346 posts, RR: 52
Reply 2, posted (8 years 3 months 4 weeks 1 day 21 hours ago) and read 1018 times:

What you're talking about is called "Toasted Ravioli" in St. Louis, and is very popular there.


An unexamined life isn't worth living.
User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 3, posted (8 years 3 months 4 weeks 23 hours ago) and read 977 times:

Quoting TWFirst (Reply 2):
What you're talking about is called "Toasted Ravioli" in St. Louis, and is very popular there.

I was watching Food Network's $40 a Day, with Rachel Rea. She was in St Louis and I believe she mentioned that Toasted Ravioli got it's start there.
We have it here in central Pa also.. Very yummy!

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineRJpieces From , joined Dec 1969, posts, RR:
Reply 4, posted (8 years 3 months 3 weeks 6 days 17 hours ago) and read 950 times:

Quoting RJpieces (Thread starter):
What you're talking about is called "Toasted Ravioli" in St. Louis, and is very popular there.

Is toasted ravioli the same thing or is the dough different for Panzarotti?


User currently offlineSrbmod From , joined Dec 1969, posts, RR:
Reply 5, posted (8 years 3 months 3 weeks 6 days 17 hours ago) and read 941 times:

Quoting RJpieces (Thread starter):
So I was wondering if it is possible to just fry fresh cheese ravioli, or is the dough for panzarotti totally different?

Probably the easiest thing you can use as a dough for ravioli would be to pick up some wonton wrappers (found usually in the produce dept. in most grocery stores). They are very similar to the type of dough used to make ravioli, and I have seen chefs on a few cooking shows use them instead of going through the trouble of making fresh dough or thawing out sheets of pasta.

[Edited 2006-05-04 23:09:53]

User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 6, posted (8 years 3 months 3 weeks 6 days 16 hours ago) and read 934 times:

Quoting RJpieces (Reply 4):
Is toasted ravioli the same thing or is the dough different for Panzarotti?

From what I have been able to find, the dough is just regular pasta, the same as ravioli.

Just buy a pack of fresh ravioli and toss it in the fryer. It's as easy as that!

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
User currently offlineTWFirst From Vatican City, joined Apr 2000, 6346 posts, RR: 52
Reply 7, posted (8 years 3 months 3 weeks 6 days 16 hours ago) and read 930 times:

Quoting 777DadandJr (Reply 6):
Just buy a pack of fresh ravioli and toss it in the fryer. It's as easy as that!

Close... I think you dip/coat it first in crushed Italian breadcrumbs.... then fry it... then dip in maranara. YUM!



An unexamined life isn't worth living.
User currently offline777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 12
Reply 8, posted (8 years 3 months 3 weeks 6 days 16 hours ago) and read 929 times:

Quoting TWFirst (Reply 7):
Close... I think you dip/coat it first in crushed Italian breadcrumbs.... then fry it... then dip in maranara. YUM!

Yes, I already said that back in my first reply #1.
Either way, they are yummy!

Russ



My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
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