Difference between revisions of "St. Louis Style Toasted Ravioli"
From AVENwiki
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This recipe was a stable of my childhood in St. Louis. After I moved out to San Francisco I had to figure out how to make them on my own to avoid going crazy. | This recipe was a stable of my childhood in St. Louis. After I moved out to San Francisco I had to figure out how to make them on my own to avoid going crazy. | ||
| − | ''1/3 cup Flax Seed | + | ''1/3 cup Ground Flax Seed' |
| − | 1/2 cup Warm Water | + | ''1/2 cup Warm Water'' |
| − | 1 1/2 cup Corn Starch | + | ''1 1/2 cup Corn Starch'' |
| − | 2 cup Bread Crumbs | + | ''2 cup Bread Crumbs'' |
| − | 1 lb Ravioli | + | ''1 lb Ravioli'' |
| − | 1 cup Canola Oil | + | ''1 cup Canola Oil'' |
| − | 1 tsp Oregano | + | ''1 tsp Oregano'' |
| − | 1 tsp Basil | + | ''1 tsp Basil'' |
| − | 2 tsp grated parmesean cheese'' | + | ''2 tsp grated parmesean cheese'' |
1) Cook ravioli if frozen. Mix oregano, basil and break crumbs | 1) Cook ravioli if frozen. Mix oregano, basil and break crumbs | ||
Revision as of 16:54, 19 December 2006
This recipe was a stable of my childhood in St. Louis. After I moved out to San Francisco I had to figure out how to make them on my own to avoid going crazy.
1/3 cup Ground Flax Seed'
1/2 cup Warm Water
1 1/2 cup Corn Starch
2 cup Bread Crumbs
1 lb Ravioli
1 cup Canola Oil
1 tsp Oregano
1 tsp Basil
2 tsp grated parmesean cheese
1) Cook ravioli if frozen. Mix oregano, basil and break crumbs
2) Mix warm water and flax seed in a small bowl. Dip ravioli in corn starch, then flax/water mixture, then bread crumbs until covered.
3) Fry ravioli in oil (or bake to be a little healthier.) Cover with parmesean cheese and serve with warm marinara sauce.
