rjpieces
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Question About Italian Cooking

Tue May 02, 2006 11:17 pm

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?
"Millions long for immortality who do not know what to do with themselves on a rainy Sunday afternoon"
 
777DadandJr
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RE: Question About Italian Cooking

Wed May 03, 2006 12:36 am

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
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TWFirst
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RE: Question About Italian Cooking

Wed May 03, 2006 2:02 am

What you're talking about is called "Toasted Ravioli" in St. Louis, and is very popular there.
An unexamined life isn't worth living.
 
777DadandJr
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RE: Question About Italian Cooking

Thu May 04, 2006 12:02 am

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.
 
rjpieces
Posts: 6849
Joined: Mon Nov 24, 2003 8:58 am

RE: Question About Italian Cooking

Fri May 05, 2006 5:57 am

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?
"Millions long for immortality who do not know what to do with themselves on a rainy Sunday afternoon"
 
srbmod
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RE: Question About Italian Cooking

Fri May 05, 2006 6:09 am

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]
 
777DadandJr
Posts: 1484
Joined: Wed Feb 09, 2005 7:37 am

RE: Question About Italian Cooking

Fri May 05, 2006 6:36 am

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.
 
TWFirst
Posts: 5752
Joined: Wed Apr 19, 2000 5:30 am

RE: Question About Italian Cooking

Fri May 05, 2006 6:43 am

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.
 
777DadandJr
Posts: 1484
Joined: Wed Feb 09, 2005 7:37 am

RE: Question About Italian Cooking

Fri May 05, 2006 6:46 am

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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