It’s a virtue. Sure, sure. I get it. But can I just be honest for a sec? Patience is SUCH a drag. It is WAY more fun to get what you want right when you want it.
Waiting around for something you want is not the most fun thing ever. In fact I’d put it pretty low on the list of things I’m hoping will happen this week. Real low.
But, it’s probably good to recognize that if you’re at a place in your life that requires some patience… all that really means is that something you want is probably headed your way. You just have to wait a little bit. And really, if something really great is on its way to you and you’re totally complaining and mopping around because you have to wait for it. Well, that doesn’t really look good for you, now does it.
Not that I’m guilty of this. Ever. Oh, no, not me.
I’m not just talking about fried ravioli here. You probably guessed that. You’re smart, I can’t fool you. But it does sort of relate, in that this is more a lesson in patience than a recipe. Fried ravioli is a process. If you get impatient half-way through you will not make fried ravioli, you’ll just have regular ravioli. Which is no great tragedy… but, fried is pretty fun. Just saying.
Fried Ravioli, make as much as you like.
For the ravioli you need: wonton wrappers, ricotta cheese and herb cheddar. You can fill these with anything you like, this is just what I used. You do your thing.
Mix up the filling and spoon a tablespoon or so in a wonton wrapper. Dab a little water on the edge and fold it up, making sure to not have big air pockets inside your ravioli. Set them aside as you fill them, so not stack them as they will stick.
Once you have filled them all boil them in salted water for 2-3 minutes. Remove with a slotted spoon and let dry on a cooling rack. Do not lay them on paper towels at this stage, because they will stick. (These guys have a real sticking tendency!)
Next we need to bread them to do this you need: flour, egg, and bread crumbs (I used Panko).
Dip a cooked ravioli in some flour. Then into the egg (whisk your egg first). Then into the bread crumbs, trying to fully coat the ravioli. Once they are breaded, fry them in hot oil (I used canola) for 3-4 minutes, flipping in between.
Serve with marinara sauce. These make an awesome snack or appetizer, or meal with a big salad on the side.