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Here’s a great sharing starter for Valentine’s day that also just happens to hearken back to the Roman origins of pasta as a fried, rather than a boiled, dish (pasta was not generally boiled until late Medieval times). The addition of a few cheat’s ingredients means that these impressive canapés are quick and easy to make. These also work well as finger food for parties such as New Year.
Prep time 20 minutes/cook time 10 minutes/serves 10
Ingredients:
sunflower oil or vegetable oil for deep frying
2 eggs, beaten with a fork
2 x 250g (1/2 lb) packs fresh spinach and ricotta ravioli
120g (1 ¼ cups) panko breadcrumbs, bashed or whizzed to really fine crumbs
2 tbsp truffle oil
50g (1/3 cup) parmesan, grated
Method:
Fill a large, deep saucepan or wok 1/3 full with oil, and heat it till it reaches about 180°C (use a kitchen thermometer to check).
While the oil is heating, put the egg in a bowl and spread the breadcrumbs on a tray. A few at a time, dunk the ravioli in the egg, shake off the excess, then drop into the crumbs to coat. Coat all the ravioli, then get another tray and line with kitchen paper.
Working with about 8 at a time, lower the ravioli into the oil using a slotted spoon and fry for 1-2 minutes, turning until golden and puffed. Lift the fried ravioli onto the paper-lined tray to drain, and continue frying them in batches until they are all done.
Drain the last batch on the paper, then use more paper to pat the tops so they’re really dry. Tip the hot ravioli onto a big plate or platter and drizzle with the truffle oil, then quickly sprinkle with the grated parmesan and carefully toss to coat. Some of the ravioli will still be piping hot, so be careful with this bit.
Serve with your favourite dipping sauce (I make a quick one by blending sun dried tomato pesto with hot pepper sauce).
