777DadandJr From United States of America, joined Feb 2005, 1516 posts, RR: 11
Reply 1, posted (9 years 3 weeks 2 days 15 hours ago) and read 1222 times:
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.
My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.
Srbmod From , joined Dec 1969, posts, RR:
Reply 5, posted (9 years 3 weeks 9 hours ago) and read 1136 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.