Fried Ravioli with Marinara

Hey there!  It's a beautiful Tuesday and I'm here trying my darnedest to convince you to make pasta in the middle of your week. 

Homemade pasta has such an impressive reputation.  If we as much as admit to owning a pasta press the eyes of admiration are sure to bat in our direction. 

Now, I have no agenda to detract from the welcome praise and applause, but I really do not know why fresh pasta receives such accolades.  Let's think about it for a moment...

Requirements: Two hands and a pasta press. 

Ingredients: Flour + Eggs.

Qualifications: Play-dough skills must be at a K-5 level. 

I mean, it's not exactly difficult.  It's actually the opposite of difficult, which is defined as "this is why you should just put that frozen pizza back in the case and make ravioli for dinner tonight."  I looked it up.

As I see it, the only requirement for homemade pasta is a bit of patience.  Well, patience, and a pasta press.

So, let's dive into this newfound obsession of mine, and talk about how easy it is to make homemade ravioli a weeknight reality. 

These days I am trying hard to find my weeknight groove and I really love being able to have at least one component of dinner already prepared.  I'm not one of those Sunday afternoon meal-preppers though.  I have so much respect, but so little energy for that right now.  That is why I have been working on making basics, such as marinara or fresh pasta, in large batches, and finding different ways to use them throughout the week. 

I like to make a big batch of my favorite marinara sauce at the beginning of the week (often while I'm preparing dinner), and keep it on hand for chicken parmesan, pizza night, or ravioli-dipping. It is twenty minutes well spent. 

There is no "best part" to these ravioli.  They are so, so, so ridiculously wonderful that you cannot possibly single out one part.  However, the fact that they can be made in large batches and frozen certainly adds to their allure. 

The pasta dough itself comes together in about twelve minutes and then it has to rest for a half of an hour.  While the dough rests, the panko breading and egg wash can be assembled. 

Rolling out the dough is so satisfying.  

I used a piping bag to pipe 1 1/2 teaspoon dollops of ricotta onto my pasta sheet.  In order to get the spacing just right, I like to stamp the outline of the ravioli press onto the pasta before piping on the ricotta.  This gives a template to work within that will really help in keeping things uniform. 

I learned that air bubbles are a major thing when it comes to ravioli.  After laying the second sheet of pasta atop the first, you will want to gently press around the ricotta to prevent the ravioli from becoming a pillow of air when you seal it. 

Now, you can call it a day if you would like.  Just lay those frilly squares out onto a baking sheet and freeze for two hours, until solid, and then transfer to an airtight freezer bag.  So many possibilities will be at your fingertips.   

If homemade pasta is impressive, then a freezer stocked with homemade ravioli is amazing. 

Or, you could freeze only half of your creations, place a big pot of salty water on the stove, and just jump right into the magical world that is fried ravioli. 

The ravioli are boiled for a brief three minutes before being coated in flour, egg wash, and well-seasoned panko.  Then, they are dropped into the fryer to become crisp and golden and wonderful. 

 So, let's step back a moment.  With an ample amount of forethought and some minor preparations, nearly every component of this dish can be made in advance.  The ravioli can be cooked from frozen, the sauce reheated, and the panko seasoned in advance and stored in an airtight container. 

Hm. Maybe homemade pasta is pretty impressive after all. 

The moment you crunch down on one of these chewy, ricotta-stuffed pillows of paradise you will be turning your kitchen into a pasta factory.  

Quick and easy never tasted so good.

Sincerely, 

Pedantic Foodie

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Fried Ravioli with Marinara Sauce

makes 4 servings (16 ravioli)

for the marinara sauce

• 1 1/2 tablespoons olive oil

• 2 cloves garlic, minced

• 1, 28-ounce can of diced tomatoes in tomato juice

• 1 1/2 teaspoons kosher salt

• 1-2 teaspoons granulated sugar

In a small, 2-quart saucepan, heat oil over medium high heat.  Add the garlic and cook until the garlic just begins to brown, then add tomatoes.  

Bring the sauce to boil, then reduce heat and simmer for 15 minutes.  Remove from heat and transfer to a blender; blend until smooth.  Stir in kosher salt and sugar to taste.  The amount of sugar will highly depend on the sweetness of the tomatoes. 

This sauce can be made in advance and stored in the refrigerator for up to two weeks.  

for the ravioli

• 2 cups all-purpose flour

• 3 eggs (2 if using very large eggs)

• 1/2 cup whole milk ricotta

Turn the flour out unto a large, cleaned section of your countertop and push the flour out to the edges of the mound, forming a wide well.  

Crack the eggs directly into the center of the well and use a fork to beat the eggs, scooping up a bit of flour from the edges as you work.  Continue working the flour into the eggs until a rough dough has formed, then use your hands to shape it into a rough ball. 

Knead the pasta for ten minutes.  This will give your arm quite a workout, but it will result in a lovely, smooth dough.  When you are done, the dough should be smooth and firm, but not too sticky or overly dry. 

Cover the dough with plastic wrap and refrigerate for 30 minutes.  Place ricotta in a pastry bag. 

Flatten the rested dough into a disc and run it through your pasta roller, one time on each setting, until you have reached the third to the last setting.  

Divide the sheet of pasta into two equal sheets.  Take your ravioli stamp and lightly stamp one sheet of the dough so that you have a light outline of the space you will work in.  You should be able to do two rows of ravioli. 

Pipe two rows of ricotta (about 1-1 1/2 teaspoons each) into the center of reach ravioli outline, then cover with the remaining sheet of pasta.

Using your fingertips, press lightly around each mound of ricotta to prevent any air bubbles from forming, then use your stamp to punch out 16 even raviolis.

Cook’s Note: At this point, you can lay the ravioli out onto a sheet pan and freeze for two hours; until solid.  Then, transfer the frozen ravioli to a zip-top bag and store for up to 2 weeks.  

for the coating and frying 

• 4 eggs

• 1/4 cup whole milk

• 2 cups panko bread crumbs

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1 teaspoon dried thyme

• 1 1/2 cups all-purpose flour

• vegetable oil (for frying; about 4 cups)

• sea salt

Line a large baking sheet with paper towels and place a cooling rack on top. 

In a medium bowl, combine eggs and milk and whisk thoroughly.  In a separate bowl, combine panko, garlic powder, onion powder, and dried spices.  Place the flour in a third bowl. 

Set a large pot of water over high heat and season with salt.  When the water is boiling, drop ravioli and boil for 3 minutes; drain immediately. 

Dip the still-hot ravioli in flour and shake to dust off the excess.  Dip in egg wash and then coat with the seasoned panko.  Lay the coated ravioli on a drying rack.

Fill your deep fryer with 3-inches of vegetable oil and heat until it has reached 350 degrees F. 

Drop the ravioli in the hot oil, working two at a time, and fry for one minute on each side.  Transfer the ravioli to the prepared cooling rack and sprinkle with sea salt immediately after frying.  Allow the ravioli to cool for five minutes before serving.  Serve alongside hot marinara sauce for dipping.  Enjoy! 

Weeknight Winter Salad

I finally found it. 

This is my salad. 

For nearly 22 years, I have thrown greens into a bowl, mixed up a seemingly-promising dressing, and tried to fall in love…but to no avail. 

Until now, aside from my obsession with this salad several years go, I never had my salad - a salad that I just could not get enough of, and one that I would actually choose over pasta (okay, maybe that’s an exaggeration, but this is as close as greens can get).

On a cold December evening, instead of turning to my new favorite pizza recipe, I threw this salad together and - hurrah!  

I think it’s the combination of the warm chicken atop the crisp greens that gets me. 

I’ve never been a fan of cold meals.  Which also explains my ambivalence to subs and my inability to jump on the smoothie bowl wagon.  

When I sit down to a meal, I want something warm and comforting, and this salad is both. 

It’s also incredibly versatile. 

I change out the fruit and nuts depending on what I have on hand, but I always keep the sweet and tangy dressing my constant. 

Apples are probably my favorite salad accessory.  I pick up a few every week reserved especially for sprinkling over greens.

Have you discovered Envy apples yet?  They are the new and improved Honey Crisp in our home and I’m kind of obsessed with their cheery golden hue. 

While I switch out the components for variety, I try to stick to a pattern.

Two fruits.  My current favorites being pomegranate arils and chopped apples.

Chopped nuts.  While we like walnuts, I prefer them saved for brownies so pecans are my go-to here.

Finely grated cheese.  Parmesan is a must, and please be generous.  I use my microplane to grate the cheese super fine. 

Protein.  While a leftover N.Y. strip is a delicious addition, chicken breasts, simply cooked and sliced thinly, are our favorite. 

A sweet and tangy honey lemon dressing is the blending factor for the separate components. 

We are having this salad for dinner at least once a week right now.  My infatuation with it has lasted over a month, which is pretty good considering that I get bored with most things after about thirty-six hours. 

This, is my salad, let it be yours too.  Who needs a juice cleanse when you can join this bandwagon and still have cheese?  

Best of both worlds, I'd say. 

Sincerely, 

Pedantic Foodie

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Weeknight Winter Salad

serves 2

for the dressing

- 3 tablespoons honey 

- 3 tablespoons freshly squeezed lemon juice

- 1/2 tablespoon balsamic vinegar 

- 1/2 teaspoon sea salt 

- freshly ground black pepper 

- 2 tablespoons finely grated parmesan

- 1/4 cup extra virgin olive oil (I like a light, fruity oil for this dressing)

In a small bowl or jar, use a fork to whisk the lemon juice into the honey.  Stir in balsamic, salt, pepper, and parmesan.  

Slowly whisk in olive oil, until the dressing is homogenous. 

for the chicken

- 2 boneless, skinless chicken breasts

- 1 1/2 tablespoons olive oil

- sea salt & black pepper

Pat chicken breasts dry with a paper towel and season liberally with salt and pepper. 

Heat olive oil in a medium, nonstick frying pan over medium heat.

When the oil begins to shimmer, add chicken.  Cook for 4-5 minutes on each side, until the breasts are crisp and the internal temperature reads 160*-165 degrees.

Transfer the chicken breasts to a cutting board and allow to cool for 5-10 minutes before slicing thinly. 

*I try to take my chicken off at 160 degrees because carry-over heat takes care of the extra five degrees.  However, you should always stick to your comfort zone and buy your meat from a reliable supplier.   

add-ins & assembly

- 4 cups spring greens 

- 1/2 apple, cut into cubes (go for crisp apples like honey crisp, envy, or pink lady)

- 1/4 cup pomegranate arils 

- 1/3 cup pecans 

- 1/2 cup finely grated parmesan 

Divide prepared dressing between two bowls.  Place two cups of greens in each bowl and top with chopped apples, pomegranate, pecans, and warm, sliced chicken.  Toss to combine and sprinkle with parmesan.  Enjoy!  

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Fried Chicken Sandwiches with The Southerner's Cookbook

I purchased this cookbook back at the start of the summer, and when it finally arrived at my door, I waited no small time before turning to one recipe - Fried Chicken: Classic.  This deeply southern feat of poultry genius was the reason I was now holding this canvas-bound collection in my hands.  I wanted fried chicken - truly southern, truly good, fried chicken.  

It is with great regret that I admit that I have not found a single piece of truly good fried chicken in my vicinity.  This lack of crispy goodness was the driving force behind my quest for a solid recipe. 

So, one Saturday evening, in early summer, my fiancé and I set out to attempt the hallowed dish. Our expectations were high, our mess large, and our stomaches empty. 

In the end, all of our greatest, fondest, most fantastic fried chicken dreams were surpassed.  This recipe, more so than any I have ever tried before, delivers the fried chicken we all secretly dream of. 

Just as with nearly all great poultry recipes, this one begins with a brine. 

A brine is a highly salted water mixture that keeps poultry extra juicy and very tender.  It's the key to really flavorful fried chicken. 

After the chicken has sat in the brine for several hours, it is time to consider the coating. 

Now, if we were going to be eating this chicken on its own, I would definitely be using skin-on, bone-in pieces.  However, after preparing this recipe several times, I found that it is incredibly well-suited to sandwiches when made with boneless, skinless chicken breasts.  

And while it might seem sacrilegious to some to make fried chicken skinless, I can assure you that it is truly awe-inspiring, with or without skin. 

The brined chicken is soaked in hot sauce-spiked buttermilk before it is coated in the flour mixture.  Season your flour liberally, and then season it more.  This is the key to great fried chicken.  Get in there with that pepper grinder. 

After the chicken has fried (which I have no pictures of because I'm kind of attached to my hands and my camera lens), it is allowed to cool for a few minutes while we toast up some buns and make a quick honey mustard.  Oh, and you should probably slice a couple of tomatoes too. 

My mouth is watering.  I no longer remember what I was going to write here.  Something about how the honey mustard seeps into the crispy coating...ohmygoodness I just want to eat it! 

If you are a fan of the chicken sandwiches from a certain fast food chain, you might know how good pickles are with fried chicken.  

But, they do not have the very best, homemade, bread and butter pickles.  Thankfully, we do. I'll be sharing that recipe with you soon! 

So far, we have a toasty bun, perfectly crisp fried chicken, honey mustard, sweet pickles, fresh tomatoes... What's next?

Maybe some lettuce, to pretend like we are healthy or something.  Oh!  And sweet tea!

We are being southerners tonight, remember? 

My farewell to summer. 

Sincerely, 

Pedantic Foodie

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The Very Best Fried Chicken Sandwiches

makes 6 / recipe adapted from The Southerner's Cookbook

for the fried chicken

(brine)

- 6 boneless, skinless chicken breasts 

- 1 gallon water 

- 3/4 cup kosher salt 

(dip)

- 3 cups buttermilk  

- 1/2-1 tablespoon hot sauce (depending on your spice preference) 

(dredge) 

- 3 cups all-purpose flour 

- 1 1/2 tablespoons kosher salt 

- 1 1/2 tablespoons freshly ground black pepper

- 1/2 teaspoon cayenne pepper 

(frying)

- about 6 cups peanut oil

- frying thermometer 

Begin by making the brine.  Bring four cups of the water to a boil in a medium saucepan.  Stir in the salt until dissolved, then remove from heat.  Transfer to a large bowl and combine with the remaining cool water.  Refrigerate until thoroughly cooled.  

Add chicken breasts to the cooled brine and cover with plastic wrap.  Refrigerate for four hours or overnight. 

Prepare a drying station by lining a sheet pan with several layers of paper towels and top with a cooling rack.

Prepare the dredge by combining flour, salt, pepper, and cayenne in a medium bowl or pie plate.

Cook’s Note: I like to season and mix the dredge in a pie plate because it is nice and wide for coating later on. 

Fill a large dutch oven with 1-inch of peanut oil.  Attach a frying thermometer to the side of the pot and place over medium-high heat; bring the oil to 350 degrees F.  While the oil is heating, prepare the chicken.  

Using tongs, dip each chicken breast into the prepared buttermilk dip, being sure to coat each piece thoroughly.  Then, transfer to the dredge and coat both sides, shaking off any excess flour. 

Carefully drop the chicken into the oil.  Depending on the size of your dutch oven, you should only fry about three pieces at a time.  The temperature of the oil will begin to decrease the moment you add the chicken, so turn up the heat as needed.  You want to maintain a temperature of roughly 325 degrees F.  Cook for 4-5 minutes on each side, until the chicken is deep golden and the internal temperature of the chicken is 165 degrees.  An instant-read thermometer is very helpful for this.

Place the chicken on the prepared cooling station while you prepare the sandwiches. 

sandwich assembly

- 1/4 cup honey

- 1 1/2 tablespoons yellow mustard 

- 6 fresh sandwich buns 

- 6 tablespoons butter, softened 

- bread and butter pickles 

- 1 tomato, sliced into 1/4-inch thick slices 

- butter lettuce

In a small bowl, combine honey and mustard.  

Place a nonstick frying pan over medium heat.  Butter each half of the sandwich buns and toast, cut-side down, for about three minutes, until the buns are warm and lightly toasted. 

Spread the upper half of the bun liberally with honey mustard and top with tomato slices and lettuce.  Place the fried chicken on the bottom half of the bun and top with sweet pickles.

Serve the sandwiches immediately, preferably with some equally southern sweet iced tea. Enjoy!