Caesar Salad With Fried Ravioli

shawnajean's Note:

I saw this today on Rachael Ray and thought it sounded good.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 lb large ravioli , fresh (or frozen)
• 1 cup cornmeal
• ½ cup parmigiano-reggiano cheese , for coating ravioli, plus a handful for salad dressing
• salt
• fresh ground black pepper (lots)
• ½ cup extra virgin olive oil , divided (EVOO)
• 1 lemon, juice and zest of
• 1 garlic clove , grated
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 3 -4 dashes hot sauce , such as Tabasco
• 1 teaspoon Worcestershire sauce , eyeball it
• 3 romaine lettuce , hearts chopped

Directions:

1. Bring a large pot of water to a boil for ravioli. Salt water and cook a minute less than package directions for either fresh or frozen pasta, then drain thoroughly. Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Combine cornmeal, 1/2 cup of Parmigiano Reggiano and lots of black pepper on a plate. Coat the drained ravioli in the cornmeal and cheese mixture. Shake off excess and fry the ravioli until golden on each side, 4-5 minutes total. Remove them to a paper-towel lined plate and season with some salt.
2. For the salad, whisk together the lemon zest and juice, grated garlic, mustard, anchovy paste, hot sauce and Worcestershire then stream in the EVOO, about 5 tablespoons. Coat the romaine in dressing then season with pepper and a handful of grated cheese. Top salad with crispy ravioli and serve.

Reviews

[Soup Lady]

I was immediately intrigued when I saw this one in Everyday with Rachael Ray. I did not use the dressing recipe, I used a bottled caeser dressing that didn't have anchovies. I used cheese ravioli and this was so good! At first I wasn't sure, it was odd with the ravioli on top instead of croutons, but in the end I loved it!