Fried Ravioli
(Makes 16 or so pieces)

1 package fresh ravioli (about 1 lb.)
3 eggs (beaten)
4 T milk
1 C fine breadcrumbs
1 C Parmesan cheese (freshly grated)
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Dipping Sauce
2 roasted peppers (canned is fine)
6 T olive oil (divided)
3 cloves garlic (crushed or minced)
1 can crushed tomatoes (14 oz.)
1 T red wine vinegar
1/2 tsp. sugar
salt & pepper to taste
fresh parsley (chopped)— for garnish

Batter: combine eggs and milk in a bowl. In a separate bowl, mix breadcrumbs with grated cheese. Dip raviolis in egg-milk mixture, then coat with breadcrumb-cheese mixture. Set on a large plate and let rest for 30 minutes before frying.  This helps batter to adhere.  

Frying: in a skillet, heat 4 T oil over medium heat. When oil is shimmering (not smoking), add raviolis, browning 3-4 minutes on each side. Remove and drain on paper towels. When ready to serve arrange on a platter around a bowl of warm dipping.

Dipping Sauce: puree drained roasted peppers with 1 T oil in a food processor. Sauté garlic in 1 T oil for 2 minutes (do not burn). Stir in pepper puree, tomatoes and remaining ingredients (except for parsley). Cook 10 minutes over low heat. Make a dayor 2 in advance to allow flavors to meld.

Tips & Glossary: Italian

Arborio Rice: a medium-grained rice. Its high starch content yields a creamy texture and is the basis for risotto.

Balsamic Vinegar: dark, thick vinegar with a sweet pungent flavor. Fermented, concentrated, and aged in wooden casks, sometimes up to 12 years. Can be pricey.

Caper: salty, pickled bud of spiny shrub native to the Mediterranean region. Most prized is the non-pareil, the smallest (approx. 1/8”), though other sizes are tasty and less expensive.

Formaggio: Cheese! Like France, Italy is a land of sublime cheeses, some 400 varieties. Here are some of the most widely sold in the U.S.
• Asiago (Alpine region; smooth or crumbly, great for grating.)
• Fontina (Alpine region; a Gruyere- or Swiss-type cheese with nutty flavor.)
• Mascarpone (southwest of
Milan; triple-cream, smooth and easily spread; used in Tiramisu.)
• Mozzarella (generic term for semi-soft cheese; “fresh” is eaten the day it is made; “buffalo” is from water buffalo. Used in lasagna and pizza when dried slightly.)
• Parmigiano Reggiano (Parma area; the true Parmesan, whose designation is strictly controlled in Italy.)
• Pecorino Romano (made of sheep’s milk; mostly from Sardinia. A hard, salty cheese used for grating.)
• Provologne (mostly from northern Italy; semi-hard, varying from mild to sharp flavor.)
• Ricotta (made of whey, a by-product of making other cheese; soft and creamy like cottage cheese. Used in lasagna.)
• Romano (an American term for Pecorino Romano and other cheeses.)

Italian Seasoning:  blend of dried herbs used in Italian cooking—marjoram, thyme, rosemary, savory, sage, oregano, and basil. Packaged commercially and found in most food stores.

Pine Nuts:  pinoli or pignoli; edible seeds of pine trees used in pesto sauce. Before cooking, release flavor by lightly browning in a heated skillet.

Plum Tomatoes:  aka Italian tomatoes; oval-shaped. Used in sauces because they are meatier with fewer seeds than standard tomatoes.

Roasted peppers: buy or make your own: place under a broiler, or hold over a gas flame, till skin chars and blisters. Place in a closed paper bag for 15-20 minutes (to steam them). When cool, the skins slip off under water.

Prosciutto:  especially Prosciutto di Parma, dry-cured ham from Parma. The real deal! Cured up to 2 years, is almost sweet and very expensive. You can substitute with capicola, a delicious, light peppery ham.