Showing posts with label ricotta. Show all posts
Showing posts with label ricotta. Show all posts
Fried Ricotta Cheese and Venison Ravioli
Saturday, March 29, 2014
Did you know that the singular form of ravioli is raviolo? Ah, I love Wikipedia.
Servings: 40-45 ravioli
Prep Time: 30-45 minutes
Cooking Time: 10 minutes
Ingredients:
Filling
- 1/2 lb. ground venison
- 3/4 cup ricotta cheese
- 2 tbs. Kraft grated Parmesan Cheese, and extra for sprinkling
- Kosher/sea salt and pepper, to taste
- a couple dashes of balsamic vinegar or Worcestershire sauce (optional)
- 1 package of egg roll wrappers (16 oz. gave us plenty to work with)
Breadcrumb Mixture
- 3/4 cup of plain breadcrumbs
- 3/4 cup of Japanese "Panko" breadcrumbs
- 3 tbs. Italian seasoning
- 3/4 tsp. Kosher salt
- about 3 eggs
- 1 cup of milk
- oil for frying
- marinara sauce
1. In a skillet, brown ground venison with freshly ground black pepper and a pinch of salt. Make sure to break up the ground meat into tiny pieces. Stir in a dash or two of balsamic vinegar or Worcestershire sauce to brighten up the flavors. We used no oil because we had a nonstick skillet.
Once browned, take off heat allow the meat to cool.
2. Next, transfer the cooled meat to a medium-sized bowl. Add 3/4 cup of ricotta cheese, 2 tbs. of grated Parmesan and more freshly ground black pepper, if desired.
Combine well with a fork.
3. Place one egg roll wrapper on a dry, flat surface. Scoop 1/2 tablespoons of cheese and meat mixture onto the wrapper, like so-- 4 for the corners and 1 in the middle. Dont drop filling too close to the edges or to each other.
With your fingers, gently flatten out the mounds of filling.
Have a small bowl of water ready. Dip your finger into the water and wet the outside edges of the fillings. This will seal the ravioli.
Then place a second sheet of egg roll wrapper over the filling, lining up the edges.
Gently press down around the filling to seal each individual ravioli, making sure to get rid of all air bubbles.
With a knife or pizza cutter, cut around each filling, leaving enough egg roll wrapper around the edges to keep a good seal. You will have scraps.
They dont have to be perfectly square. Ours were all kinds of shapes. :-)
With a fork, crimp ravioli.
Arent they cute? Like little shellfish, or something.
4. In a shallow bowl, combine 3/4 cup of plain breadcrumbs, 3/4 cup of Panko, 3 tbs. of Italian seasoning and 3/4 tsp. of salt. Mix well.
In another bowl, combine 3 eggs and 1 cup of milk. Whisk well. If you want, you can divide this into thirds. We did that because the eggs get pretty goopy from the breadcrumbs.
Here comes the fun part...
5. Dip each raviolo in egg wash, then the breadcrumbs, egg wash and breadcrumbs again. Double coat.
This will take awhile, so you should sing.
Place coated ravioli on clean, dry plate(s), laying them in one single layer.
Then place them in the freezer for 10-15 minutes to allow the breadcrumbs to set. You can freeze any extras for later.
6. Heat about 1 inch of oil in a skillet/pan. When the oil reaches about 350 degrees, fry the ravioli until golden and crispy, about 30 seconds to 1 minute each side.
Fry in batches. One layer only.
Fry in batches. One layer only.
Sprinkle with more grated Parmesan cheese.
You can also make them ahead of time, freeze and fry on a rainy day.
Well, we both hope that you will like this recipe. As always, thanks for visiting our blog!
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Blueberry Ricotta Cake
Thursday, February 20, 2014
Blueberry Ricotta Cake
from Stacey Snacks
Ingredients:
Batter:
1 cup All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter
1 large egg
1/2 teaspoon vanilla
zest of a lemon
3/4 cup fresh blueberries
Topping:
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla
Directions:
Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan
For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.
For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.
Bake the cake for 55 to 60 minutes, or until its golden brown around the edges. Remove from the oven and cool to lukewarm before serving.
Click here for a printable version of this recipe.
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