Saturday, December 31, 2011
Fried Lobster Raviolis with a Red Pepper Cream Sauce
I picked up frozen Lobster Raviolis from a nearby Italian Market and parboiled them for 8 minutes...
I made this recipe for a Red Pepper Cream Sauce (link is also found below)
- I cheated and used a 12 oz. jar roasted red peppers, drained
- used toasted walnuts instead of pine nuts
- half the amount of cream
- sauteed up my minced garlic first instead of adding it raw
- In the end, I heated my sauce up on the stove...being careful NOT to boil
After I dabbed my parboiled raviolis dry, I dipped them in *homemade buttermilk then coated them in breadcrumbs
*1 cup milk, 1.5 T lemon juice - sit for 15 minutes and you have homemade buttermilk!
After you fry your raviolis up in the 320 degree olive oil for about 1.5 minutes each side... allow them to sit a few minutes to set, sprinkle with cheese and then slice them into desired shape...or....
Leave them whole for a lovely appetizer!
Click here to see Giada's recipe for Fried Raviolis
If you missed it above, click here to see the recipe for the Red Pepper Cream Sauce