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Home Cooking

Toasted ravioli that isn't fried or breaded?


Home Cooking 5

Toasted ravioli that isn't fried or breaded?

larkspurKC | Feb 10, 2009 02:05 PM

Ever have a dish at a restaurant and think, "I could do that"? I'm on a quest to recreate an appetizer described on a menu as "fresh ravioli stuffed with cheese and chicken, deep fried, served with a basil pesto butter."

The pasta was crisp, not breaded, and didn't appear to have been deep fried. Wouldn't fried pasta look like a fried egg roll wrapper, with little bubbles all over? It looked like it had been baked, like when making a wonton crisp with sugar and cinnamon. It was smooth and the color was light and barely golden. The filling was superb. My best guess is marscapone and finely chopped roasted chicken. It was more cheese than chicken and creamy yet very thick (like Greek yogurt). The sauce was also delicious -- the raw garlic was evident, but not overwhelming. There weren't any nuts, and maybe not any cheese. The texture was super smooth, so either a ton of butter or cream. It was almost bright green with a clear basil flavor.

So what do you think? How would you go about recreating that dish? I'm thinking of starting by lightly brushing the pasta square with oil and then baking to try and recreate the color and texture.

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