We had cheese ravioli a couple of nights ago, and had some un-sauced leftovers. And so, because it seems like every time the weather gets above 55 degrees someone around here starts squalling for grilled hamburgers, last night we had toasted ravioli and mini-burgers.
I don't get the mini-burger thing but then, maybe that's why I'm not a marketing genuis. And the problem last night was that while I had the mini-burgers, I didn't have the mini-buns. So recipe hunting we went and things worked out beautifully! We snacked on the ravioli as soon as The Big Boy got home, then he and The Not Nice Kid grilled the burgers.
16 large square cheese ravioli (mine were already cooked)
2 eggs, beaten with 1/4 cup water
1/2 cup panko breadcrumbs
1/2 cup pecan meal
1 teaspoon garlic salt
1 teaspoon Italian seasoning
Vegetable oil for frying
Mix breadcrumbs with pecan meal and seasonings. Heat vegetable oil in skillet, to about 350 degrees. Dip the ravioli in the egg wash, then the crumb mixture and ease into the hot oil. Fry until lightly browned, turn and brown the other side and drain on paper towels. Serve with marinara sauce or, since we didn't have marinara sauce, pizza sauce works!
1/2 cup cream
1/2 cup buttermilk
1/2 cup water
1/4 cup butter
4-1/2 cups all-purpose flour
1 package yeast
2 tablespoons sugar
1-1/2 teaspoons salt
Mix cream, buttermilk, water and sliced butter in a mixing bowl. Microwave just until warm and butter has softened. Using dough hooks, mix in 1 cup flour, yeast, sugar, salt and egg. Mix until combined, then add remaining flour one cup at a time. Knead until smooth and elastic. Let it rise for about 45 minutes. Then punch it down, divide into 24 balls and put them on lightly greased baking sheets. I flattened them to where they sort of looked like biscuits, but next time I think I'll leave them a little fatter. Let rise another 30 minutes, then bake for 12 minutes in a 400 degree oven.
These were so GOOD! I actually cut the salt to one teaspoon and added 1/4 cup finely grated Asiago cheese. And according to several recipes I looked at, if you use instant yeast you can skip the first rising.