2 C Italian Breadcrumbs
1/2 tsp Crushed Red Pepper
1/4 tsp Pepper
1/4 tsp Salt
1/4 tsp Garlic Powder
2 pkgs Fresh Ravioli
1 pkg Mozzarella Cheese
1 1/2 C Breadcrumb Mix
Pepperoncini for Garnish
Oil for Frying
29 oz Crushed Tomato Purée
28 oz Crushed Tomato
6 oz Tomato Paste
3/4 C Packed Parsley
1/4 C Olive Oil + 1 Tbs for Sautéing
2 Not Chicken Chicken Bouillon Cubes
3 C Water
4 Cloves garlic
1 Yellow Onion
1 Tbs Olive Oil
1 Tbs Sugar
1 tsp Pepper
1/2 tsp Crushed Red Pepper
3/4 tsp Salt
1/4 tsp Italian Seasoning
Stretched for time and wating to skip this step? Subsititute your favorite maranara sauces from the store and save that extra time to indulge in a glass of vino!
1pkg (4.9 oz) Quinoa
1/2 C Breadcrumb Mix
1/2 C Grated Parmesan, Romano Cheese Mix
1/8 C Packed Parsley
1/2 Not Chicken Chicken Bouillon Cubes
2 TBS Olive Oil
Click HERE for printable version
Being that I am someone who very much delight's in the thought of living in the 1920's, I have to say getting the opportunity to go to an impromptu Great Gatsby night at Social, this past Wednesday, was everything I could have wanted and more! Stunning people, great cocktails, and small plates of decadent food - like their Bavarian Pretzel with Brie Mustard, featured in this foodograph. I could have eaten it straight out of the container with a spoon, but I decided to take a picture to savor the flavor instead....well at least before I submerged the pretzel into it!
On today's docket: I get to play a show with my incredibly sweet hubby, and then continue my 1920's fantasy with tonight's Burlesque show at Avogadro’s Number in Fort Collins! A night of entertainment pairs perfectly with great food. Am I right, or am I right?! Assuming you feel the same way, today we are making my Crispy Ravioli Italian Nachos. Yes, I have taken an Old Chicago staple and turned it into LMP splendidnes,.
We will want to begin with our sauce. Again, if you are short on time, sub this sauce recipe out for your favorite store bought marinara instead! First sauté your parsley, garlic, and onions until they become translucent. Add into a large pot with all sauce ingredients and bring to a boil. Reduce to low and cover for 1 hour, to open up the flavors and properly season your house sent.
Next cook your quinoa according to the directions on the box.
Cool and add in your egg, 1/2 C breadcrumb mix, parmesan, parsley, and bouillon cube to your quinoa. At this point you can add the mix into a sauté pan, with your olive oil, and let it cook for 2 minutes on medium high heat. Now start to break it apart into crumbles and cook until they are seared, and somewhat crispy.
You can also make a great veggie meatball out of this recipe too. Just form them into balls and cook them in olive oil until they are seared on all sides. Works great for meatball subs, pizza, and so much more Bob!
Add crumbles into your sauce, and proceed to cook for another 30-40 minutes uncovered to thicken. While this is happening, set up 2 bowls - One with your eggs, and the other with 1 1/2 cups of your breadcrumb mix. Take your ravioli, and dunk them into your eggs and then directly in your breadcrumbs. Pat mix into the ravioli to ensure that it is nice and coated.
Fill a sauce pan half way up with oil and bring it up to high heat. Place ravioli into oil and cook until golden brown, and puffy. They will look like little pillows of perfection when they are done, but this happens very quickly so be careful not to burn them or they will more or less remind you of concrete-like dirt pockets.... Put them onto a paper towel to dry, and place them on a microwave safe dish.
Top with cheese and microwave them for 1-1:30 minutes, so cheese can melt, and then garnish with your sliced pepperoncini. Put sauce into a container, and let your mouth delight in your crunchy, saucy, zesty bites of cheese covered gloriousness! For me, I am off to get ready to rock High Hops Brewery tonight, and then Avos here we come for a fantastic night of burlesque! So until we meet again, on Monday, for my Fiesta Burger recipe I wish you all an amazing weekend ahead!