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First Friday Eataly Food Truck & Fried Raviloi

Now when I think of Eataly I think of the Joe Bastianich, Lidia Bastianich, Mario Batali’s “marketplace” in New York. Sadly I have never been to NY but that is probably one of the top 5 things I want to go to see/eat/shop at one day…So when I saw the Little Eataly Food Truck on First Friday I got a little excited.

I got the Tortellini Salad and the Ravi Fritti (Fried Ravioli) with a Vodka Dipping Sauce, both were low prices (the lowest I have seen so far from my food truck adventures) and quite tasty! So in honor the Fried Ravioli I decided I would make my own for dinner this week.

Fried Raviloi with Creamy Vodka Sauce
 
Ingredients
  • Package of cheese ravioli (or filling of your choice)
  • 2 Eggs
  • 2 Tbsp. Whole Milk
  • 1 c. breadcrumbs
  • ⅔ c. grated parmesan cheese
  • 2 Tbsp. chopped fresh parsley
  • Oil for frying (measurement will depend on the size of pan & if you have to keep adding more for each batch)
Creamy Vodka Sauce:
  • 3 Tbsp. heavy cream
  • 2 Tbsp. Vodka
  • 2 Tbsp. butter
  • 1 c. marinara
Instructions
  1. Cook ravioli according to package directions. Drain and let cool to room temperature.
  2. Coat frying pan in oil. Heat oil over medium heat.
  3. Beat eggs and milk in one shallow dish. In another shallow dish toss together breadcrumbs, cheese, and parsley. Dredge each ravioli in egg mixture first then breadcrumb mixture.
  4. When oil is hot enough, place a batch of ravioli in the pan. Don't overcrowd. Fry ravioli for 2-3 minutes on each side, until deep golden brown.
  5. Place on paper towel to let excess moisture drain out. Repeat until all ravioli are fried.
To Make Creamy Vodka Sauce:
  1. Warm marinara in small sauce pan.
  2. Add in butter until melted. Then add in cream and vodka. Stir.
  3. Let it simmer over medium low heat for about 5-7 min. Serve with ravioli.

Adapted from: Rachael Ray’s 2,4, 6, 8


**Cook’s note: There are a few ways to tell when the oil is hot enough. There is the old way of splashing a little bit of water into the oil. I find this makes too much of the oil sizzle and can sometimes be a little messy. I like to use a wooden spoon and dip it into the oil. You should see a bubble or two from this and then you can start frying.


Creamy Vodka Sauce
Ingredients
3 Tbsp. heavy cream
2 Tbsp. Vodka
2 Tbsp. butter
1 c. Marinara (I still kept the tarragon & basil in the marinara for extra flavor)

Directions
1. Warm marinara in small sauce pan.
2. Add in butter until melted. Then add in cream and vodka. Stir.
3. Let it simmer over medium low heat for about 5-7 min.

About the author

Lauren Hall

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