Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This Sunday is National Ravioli Day which means our weekend recipe guide is filled with unique and tasty takes on this carb-lover’s staple.

• Toasted Ravioli (courtesy of foodnetwork.com)

Ingredients

• 3/4 to 1 pound small fresh ravioli (meat and/or cheese)

• 3 large eggs, beaten

• 1 1/2 cups milk

• 2 cups breadcrumbs

• 3 tablespoons finely chopped fresh parsley

• 1 teaspoon finely chopped fresh rosemary

• Kosher salt and freshly ground pepper

• Vegetable oil, for frying

• 1/2 cup grated parmesan cheese

• Marinara sauce, for dipping

Directions

1. Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

2. Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

3. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

4. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

• Baked Spinach Ravioli (courtesy of foodnetwork.com)

Ingredients

• 4 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 sprigs fresh rosemary

• 1/4 cup all-purpose flour

• 2 cups whole milk

• Kosher salt and freshly ground pepper

• 2 9-ounce packages refrigerated cheese ravioli

• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry

• 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes

• 1/4 cup grated grana padano or parmesan cheese

Directions

1. Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.

2. Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.

3. Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

• Fried Ravioli with Chocolate (courtesy of foodnetwork.com)

Ingredients

• 1/2 cup very cold whole-milk ricotta cheese, drained

• 1 tablespoon powdered sugar

• Pinch of kosher salt 

• 2 tablespoons chocolate-hazelnut spread 

• 12 wonton wrappers 

• 1 large egg, beaten 

• Vegetable oil, for frying 

• 1/2 cup strawberries, sliced 

• 4 ounces white chocolate, melted 

• Chopped hazelnuts, for garnish 

Directions

1. Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.

2. Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.

3. Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.

4. To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

Enjoy!