St. Louis, Mo., claims to be the city that created breaded ravioli. I would wager a guess that many of you have eaten breaded ravioli at some point or seen it on menus, but if you haven’t, it’s basically normal ravioli that has been dipped in egg, covered in bread crumbs and cooked up in some oil.
Why, you may ask, would someone want to take a carbohydrate paradise like pasta and add another level of heaviness with a layer of breading?
The simple answer, as I can deduce, is that it’s delicious.
The more complicated answer probably has something to do with some extreme athlete trying to do extreme carbo-loading or more likely, some jerk with an exceptionally healthy metabolism tempting the rest of us with fattening meals.
I spotted a recipe online for breaded tortellini, which uses the same concept. In fact, after making this, I can definitively say that you can use this exact same recipe with ravioli, too, if you’re so inclined.
As a warning, though, this took me way longer than I thought it should have. I often take recipe authors at their word on how long something takes to make, and I very rarely complete dishes in the same amount of time listed. This author promised a 15-minute prep time. At least for me, that was way off, but it was still worth the effort.
This recipe came from the blog “Damn Delicious.” You can find it at http://damndelicious.net/2014/09/29/parmesan-tortellini-bites/. I added some spices to my version.
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Parmesan Tortellini Bites
9 ounces tortellini (get your favorite flavor of refrigerated or frozen)
1/2 cup oil
1/2 cup flour
1 cup Panko or bread crumbs
1/4 cup grated parmesan
1 teaspoon dried oregano
1 teaspoon dried basil
ground pepper to taste
Your favorite pasta sauce
Cook the tortellini according to package instructions and then drain well.
In a large skillet, heat the oil over medium-high heat
Beat the eggs in one bowl, put the flour in another bowl, and combine the Panko, parmesan, and spices in another bowl.
Begin by coating the tortellini in flour, then dip in the eggs and then coat in the Panko mixture (You’ll probably have to work in batches.)
Drop the tortellini into the skillet a few at a time and cook until they’re golden brown. Place the finished tortellini onto a plate lined with a paper towel to drain.
When you’re finished, serve the tortellini with your favorite pasta sauce.
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This process is a bit labor intensive, but it did produce a yummy dinner…eventually.
I don’t know if St. Louis would lay claim to breaded tortellini, too, but whoever designed it definitely wasn’t worried about our waistlines.
The good news is that swimsuit season is almost over, so maybe a few calorie-laden meals won’t hurt.
Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at firstname.lastname@example.org.