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  • FRIED SQUASH RAVIOLI
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withTruffle Cream, Roasted Pepper/Basil Chiffonade From Catering Chef, Chris Ferris of Holland

Ingredients:

—1 pak frozen squash ravioli (Rising Moon), thawed —1 C flour —2 eggs, beaten —2 C Italian bread crumbs —Olive oil as needed —1 jar Turfula Crema (truffle cream from French Farm) —12 roasted red pepper strips —2 oz. fresh basil, cut into thin ribbons or “chiffonade”.


Directions:

  1. Dredge the ravioli in flour, then the egg, then coat with breadcrumbs, shaking the excess off.
  2. Fry the coated ravioli in a sauté pan with about 1/3 inch of olive oil in it over medium high heat. Add oil or change oil if necessary.
  3. Drain the fried ravioli on paper towel then place onto serving tray.
  4. Stick a little skewer or toothpick into each ravioli then dab a bit of truffle cream onto each fried ravioli and garnish each with a strip of roasted red pepper and a few chiffons of fresh basil.

Serve immediately.