HP F300 St. Louis Fried Ravioli, Whole Grain Sicilian Arancini with Roasted red pepper sauce

AND

St. Louis Fried Ravioli

A popular snack in St. Louis, these ravioli come together in just minutes and can be

Healthy Tip

Typically made with Arborio, a

Whole Grain Sicilian Arancini with Roasted red pepper sauce

AND

APPETIZERS SIDES

served with your favorite homemade or store bought marinara sauce. Serves 4-6

INGREDIENTS

1 package frozen cheese ravioli (about 20-24)

1 cup buttermilk

2 cups Italian style breadcrumbs

¼ cup grated Parmesan cheese

2 cups homemade or store bought marinara sauce, heated for dipping

DIRECTIONS

1.	Preheat oil to 350°F.
2.	Set out two medium sized bowls. Place the buttermilk in one
	bowl and the breadcrumbs in the other.
3.	Working in batches, dip ravioli in buttermilk to coat completely.

medium grain white rice,this healthier version uses brown rice instead. If preferred, store bought marinara sauce can be used for dipping.

Makes 12-14

INGREDIENTS

Arancini:

1 ½ cups instant brown rice, cooked and cooled

3scallions, minced ½ cup egg substitute

4tablespoons fresh parsley, chopped

1 teaspoon garlic powder

¼cup grated Parmesan cheese

2 teaspoon salt

½teaspoon freshly ground black pepper

DIRECTIONS

1. Preheat fryer to 375°F.

½teaspoon red pepper flakes

1 cup breadcrumbs, separated

1 12-ounce container marinated mozzarella balls, drained

Roasted red pepper dipping sauce:

¾cup roasted red peppers peeled

and seeded (about 2 peppers)

½teaspoon garlic, minced 1 tablespoon lemon juice

¼ - ½ cup olive or canola oil

Salt and freshly ground black pepper to taste

APPETIZERS SIDES

Tip

Try using ravioli with different fillings and pair them with other sauces, like spinach ravioli and pesto sauce for dipping.

5

	Allow the excess buttermilk to drip back into the bowl. Dredge
	ravioli in the breadcrumbs. Place the ravioli on a clean plate, and
	continue with the remaining ravioli.
4.	Arrange the ravioli in a single layer in the fryer basket, and lower
	into the oil. Fry until golden brown, about 3 minutes. Repeat with
	remaining ravioli.
5.	Transfer the fried ravioli to a plate lined with paper towels.
6.	Sprinkle with Parmesan and serve with warm marinara sauce.

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2.In a bowl, stir together rice, scallions, egg substitute, parsley, garlic powder, Parmesan cheese, salt, black pepper, red pepper flakes, and one-quarter cup of bread crumbs. Place the remaining bread crumbs on a shallow plate.

3.Shape 1-2 tablespoons of the rice mixture around each mozzarella ball, roll in bread crumbs and set aside. Repeat with the remaining mozzarella balls.

4.Fry for 3 ½ minutes or until golden brown. Drain on paper towels.

5.Place roasted red peppers, garlic and lemon juice in blender or food processor. Blend thoroughly, and then drizzle in oil slowly until well blended. Season with salt and pepper to taste. Serve with arancini.

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