Main Course, Sides

Toasted Ravioli & Tomato Jam

September 18, 2018

This is by far the easiest way to have endless amounts of toasted ravioli for a fun party or even just a Tuesday night! Gotta thank Buitoni for partnering with me on this video and letting me go a little over the top with their freshly-made pasta… it definitely satisfied my craving for a good crispy ravioli and the tomato jam dipping sauce put it over the top. Hopefully, you guys enjoyed the video and let me know what you’d like to see me whip up in the future within the world of pasta!

Start by making a killer tomato jam from scratch.  Take 3-4 vine ripe tomatoes and broil in the oven until the skin begins to peel and char.

While those char, chop up 1-2 shallots and 2-3 garlic cloves.

Add a drizzle of olive oil in a pan on medium heat.

Transfer the chopped veggies and begin to sweat the shallots and garlic for about 5 minutes…

…or until they begin to turn translucent.

Turn down the heat as to not burn the garlic.

Once broiled, remove the tomatoes from the oven. Carefully remove the skin from the tomatoes.

It should peel right off.

Give the tomatoes a good dice and then transfer them to the pan.

Add in 2 tbsp of apple cider vinegar…

…1 tbsp of sugar…

…2 tbsp of freshly picked basil and oregano, salt, and pepper to taste.

Give this a good mix.

Let simmer for 20-30 minutes, or until it becomes thick and jam-like.

Start the breading by adding 2 cups of panko bread crumbs to a food processor.

Toss in 1 tbsp of picked rosemary, salt, and pepper to taste.

Blend into fine breadcrumbs.

Transfer to blend into a large mixing bowl.

Lightly dust a pack of 4 cheese Buitoni Raviolis in a bowl of flour.

In a separate bowl, crack a few eggs into a mixing bowl.

Add 2 cups of milk…

…salt and pepper to taste.

Mix well.

Begin breading by toss the ravioli first in the egg mixture…

…and then in the breadcrumb blend.

Transfer to a baking sheet that has been lightly dust.

Heat a pot of oil that is filled halfway up to 375°F.

Carefully drop in several portions of ravioli at a time and fry for 3-4 about minutes, or until golden brown.

Transfer to a baking sheet lined with paper towel to cool and drain. 

All that’s left to do is plate.

Add some fresh parmesan, and ENJOY!

Toasted Ravioli & Tomato Jam

Toasted Ravioli & Tomato Jam

Ingredients

  • 1 20oz pkg - 4 cheese Buitoni Raviolis
  • 2 cup panko bread crumbs
  • 1 tbsp picked rosemary
  • salt and pepper to taste
  • Tomato Jam:
  • 3-4 vine ripe tomatoes
  • 1-2 shallots
  • 2-3 garlic cloves
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 2 tbsp picked basil and oregano
  • salt and pepper to taste

Instructions

  1. Start by making a killer tomato jam from scratch.  Take 3-4 vine ripe tomatoes and broil in the oven until the skin begins to peel and char.
  2. While those char, chop up 1-2 shallots and 2-3 garlic cloves. Add a drizzle of olive oil in a pan on medium heat. Transfer the chopped veggies and begin to sweat the shallots and garlic for about 5 minutes, or until they begin to turn translucent. Turn down the heat as to not burn the garlic.
  3. Once broiled, remove the tomatoes from the oven. Carefully remove the skin from the tomatoes.  It should peel right off. Give the tomatoes a good dice and then transfer them to the pan. Add in 2 tbsp of apple cider vinegar, 1 tbsp of sugar, 2 tbsp of freshly picked basil and oregano, salt, and pepper to taste. Give this a good mix and let simmer for 20-30 minutes, or until it becomes thick and jam-like.
  4. Start the breading by adding 2 cups of panko bread crumbs to a food processor. Toss in 1 tbsp of picked rosemary, salt, and pepper to taste. Blend into fine breadcrumbs. Transfer to blend into a large mixing bowl.
  5. Lightly dust a pack of 4 cheese Buitoni Raviolis in a bowl of flour.
  6. In a separate bowl, crack a few eggs into a mixing bowl with 2 cups of milk. Add salt and pepper to taste.  Mix well.
  7. Begin breading by toss the ravioli first in the egg mixture and then in the breadcrumb blend.  Transfer to a baking sheet that has been lightly dust.
  8. Head a pot of oil that is filled halfway up to 375°F. Carefully drop in several portions of ravioli at a time and fry for 3-4 about minutes, or until golden brown. Transfer to a baking sheet lined with paper towel to cool and drain. 
  9. All that’s left to do is plate, add some fresh parmesan, and ENJOY!
http://www.byrontalbott.com/toasted-ravioli-tomato-jam/

| Cutting Board | Knife Set | Food Processor | Glass Bowl Set |
| All-Clad Sauce Pot | All-Clad Frying Pan |

You Might Also Like