CRISPY RAVIOLI with MARINARA SAUCE

CRISPY RAVIOLI with MARINARA SAUCE

 
What started out as a Happy Hour blog post
turned into a full scale meal…
…some Mache greens drizzled with olive oil, balsamic vinegar,
sprinkled with salt & pepper and grated parmesan
completed this Happy-Hour-turned-main-course.
CRISPY RAVIOLI with MARINARA SAUCE
12 fresh cheese & spinach ravioli
cooking oil
1 cup of your favourite marinara sauce
6 Merguez sausage, cut into 2″ pieces
1 egg
1 tsp water
1 cup panko bread crumbs
3 tbsp. grated Parmesan cheese
1/2 garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley flakes
1 pinch red pepper flakes (like spicy then give it a good pinch)
1-2 pinches sea salt
1-2 pinches black pepper
(a lot of pinching going on in this galley today)
Cook ravioli in salted water (*see Galley Kat Notes below)
Drain and set aside to cool.
Heat marinara sauce and add sausage, simmering until meat is cooked through.
Cover and set aside, keeping warm.
Next set up stations for your ravioli:
Whisk together egg and water in small bowl.
Add Panko and seasonings to a small ziploc bag,
seal and crush mixture until panko is more of a fine texture,
Pour onto a plate.
Dip ravioli in egg bath, then coat well in Panko, pressing firmly onto ravioli.
Heat oil in sauté pan.
Add coated ravioli and cook until a nice crispy brown on each side (about 2-3 minute per)
Serve with sausages and extra marinara on the side for dipping.
 
 
Galley Kat Notes:
The directions on my ravioli said to boil 5-7 minute.
Once the water boiled I added the ravioli, brought back to a rolling boil,
covered the pan then turned off the heat.
All was perfectly done after 5 minutes.
Big fan of passive cooking!

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