Friday, May 14, 2010
A few or couple weeks ago, I received a coupon to get myself one of Buitoni's Sauces or Pasta from the new Riserva products as being a part of their Tastemaker Program. Special thanks to FoodBuzz and Buitoni. I figured I use it before my trip, so use it I did. I ventured into the grovery and picked up a pack of the Wild Mushroom Agnolotti, which look like ravioli and is "generously filled with fresh portobello & crimini mushrooms, imported grana Padano & Parmesan cheese and fresh roasted garlic." The latter part of that sentence was from what was written on the package. I've had pasta several times this week and rather than going the traditional route of drowning it in some sauce I changed it up a bit and decided make into appetizer bites. Or make it the same way you would as zucchini fries. But I didn't have the proper ingredients to use for breading.
I have no eggs in the fridge, I had no cheese. All I had was panko. Hmph! I did however have some evaporated milk that I had opened a couple days earlier. I had also gotten a bag of Pirates Booty when I purchased the pasta. Pirates Booty is a brand of cheese puffs made with aged white cheddar. Totally addicting. That gave me the idea to use the cheese puffs in place of the panko. It already had the cheese and lite saltiness. What was that saying? Kill two birds with one stone?
So I bread the ravioli by dipping in the evaporated milk, then into the crushed cheese puffs and pan-fired them lightly. And you know what. They were crispy! Serve it with some marinara or your choice of dip a perfect appetizer or meal for 2.
Makes 12 ravioli
1 pk Buitoni Wild Mushroom Agnolotti
2-3 c cheese puffs - Pirates Booty - crushed
1/3 c evaorated milk
Pre-heat on a medium to low flame, some canola oil 1/2-inch deep in a deep skillet. Place the evaorated milk and cheese puffs in two separate shallow dishes.
Dip the ravioli in the evaorated milk, then into the crushed cheese puffs and pan fry each side until golden brown. Keep an eye out as they will cool up quick. Work in batches and repeat each time.
Place the finished ravioli on some paper towel to remove excess oil.
Serve with some marinara sauce.