FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
• 1 cup plain breadcrumbs
• 1/2 cup parmesan cheese
• 24 cheese ravioli
• 2/3 cup evaporated milk
• 4 cups corn oil
• 1 tbsp. olive oil
• 1/2 lb. plum tomatoes
• 1 tsp. minced garlic
• pinch red pepper flakes
• 1 tbsp. tomato paste
• 1/4 tsp. dried rosemary
• Pinch sugar
• Salt and pepper to taste
• 2 tbsp. chopped fresh Italian parsley
Combine the breadcrumbs and Parmesan cheese. Dip each ravioli in milk, then toss in the breadcrumb and cheese mixture to cover completely.
Heat the oil to 365 degrees in a deep fryer. Drop the ravioli into the oil, a few at a time and fry for 2 minutes or until golden. Drain them on paper towels. Serve hot with tomato rosemary sauce.
Heat the oil in a medium sauté pan over low heat.
Add the tomato, garlic, and red pepper flakes.
Raise the heat and sauté for 10 minutes.
Add the tomato paste, rosemary, sugar, and salt and pepper.
Simmer for 10 more minutes.
Remove from the heat and fold in the Parsley.
Serve with the fried ravioli.
Courtesy of H.J. Heinz Co. www.heinz.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.