Several years ago when I was living in California, I was at a party in which one of the hosts started making fried ravioli late into the night. He was dancing around while breading up the ravioli and deep-frying them. He wasn’t someone who had the reputation of being a “ladies man”, but nevertheless he soon had a crowd of hungry girls dancing around the kitchen with him — and eating the crispy ravioli as soon as they were cool enough to handle.
I think that was the last time I’d indulged in deep-fried ravioli goodness. So when I saw a recipe in Cooking Light magazine for Quick Crisp Ravioli with Roasted Tomato Sauce, I wondered if this version could match my memory of the decidedly "unlight" version.
And I have to say, the light version met that same incredible combination of crunchy breading and oozing, melted-cheese filling I remembered. For the sauce we used two pints of super sweet Sungold tomatoes straight from our garden and Persephone Farm garlic. We added fresh basil to the sauce as well since it’s just going crazy in our garden right now. And the combo of fresh tomatoes and fresh basil is hard to beat.
The recipe called for refrigerated ravioli, but I had some frozen ravioli that I used instead. We just cooked them in boiling water before draining them and breading them. They worked out just fine.
This meal was cheap, fast and utterly delicious. Definitely a reason to dance around the kitchen.
Quick Crisp Ravioli with Roasted Tomato Sauce