My favorite teacher, Mrs. Levy, introduced me to the magical deliciousness of fried ravioli. Her husband owned an Italian restaurant and as a reward for good behavior we could put in an order through her. I always opted for the breaded ravioli stuffed with spinach and ricotta cheese. It was crispy, cheesy and tasted a thousand time’s better than my ham sandwich. Sorry, Mom.
I haven’t had fried ravioli in about 12 years which is a downright shame. The problem was I didn’t want to make pasta by hand. My kitchen is the size of a bread box and adding another gadget would topple the precarious stack in my cupboard – yes, singular.
Enter wonton wrappers. The dough is light, papery thin and is a great substitute for fresh pasta. For my filling, I did a savory mix of caramelized mushrooms, apples and leeks with a tinge of fresh rosemary, which then sits on a fluffy pillow of ricotta cheese.
Word to the wise, as you go along adding the filling to the wonton wrappers, drape a cloth over the finished raviolis or else they will dry out.
After you’re done being a pasta master, you dip each ravioli in a bath of buttermilk and roll it in Italian breadcrumbs. They are baked in a screaming hot oven until crispy and golden brown. Serve warm with marina sauce or plain. Enjoy.
If you decide to take a chance on this Oven Toasted Caramelized Mushroom, Apple and Leek Ravioli, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- 8 oz baby bella mushrooms, washed, stems removed and diced
- Splash of apple cider vinegar
- ½ leek, washed and diced
- ½ apple, cored and diced
- 1 teaspoon fresh rosemary, minced
- salt and pepper
- 1 15 oz container ricotta cheese
- 1 12 oz package wonton wrappers
- 1 cup buttermilk
- 2 cups Italian style bread crumbs
- ⅓ cup parmeson
- In a large heavy bottom skillet over medium heat, melt two tablespoons of butter. Add mushrooms to the pan, and spread into one even layer. Cook them for 6 minutes without touching them.
- Once the mushrooms have sweated off their water, and become golden brown, add a splash of apple cider vinegar and scrap the brown bits from the bottom of the pan.
- Toss in diced leek, and cook for another 5 minutes. At the last three minutes remaining, add in diced apples. Set filling aside to filling.
- Preheat oven to 400 degrees F. Place a wire rack on a baking sheet.
- Spoon ½ teaspoon of ricotta and 1 teaspoon of filling in the center of the wrapper. Moisten edge's of the wrapper with beaten egg. Fold in half, bringing two corners together. Press edges firmly to seal. Place dish towel over the completed ravioli so they don't dry out.
- Pour buttermilk, and bread crumbs mixed with the parmesan in two separate bowls.
- Dip each ravioli in buttermilk, and then roll them in the bread crumb mixture. Place on wire rack.
- Bake breaded ravioli for 15 - 20 minutes, or until crispy and golden brown. Serve warm.