Caesar Ravioli Food

CAESAR SALAD WITH FRIED RAVIOLI

Caesar Salad With Fried Ravioli image

Make and share this Caesar Salad With Fried Ravioli recipe from Food.com.

Provided by shawnajean

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb large ravioli, fresh (or frozen)
1 cup cornmeal
1/2 cup parmigiano-reggiano cheese, for coating ravioli, plus a handful for salad dressing
salt
fresh ground black pepper (lots)
1/2 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

Steps:

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.
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.

CAESAR SALAD

Caesar Salad image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Steps:

In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

MEDITERRANEAN PASTA CAESAR TOSS

Mediterranean Pasta Caesar Toss image

Get creative using convenience items with a fresh take on ravioli. Try this lightened-up pasta toss for an al fresco dinner, or double it for a family picnic. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (9 ounces) refrigerated cheese ravioli
1 cup frozen cut green beans, thawed
1 cup cherry tomatoes, halved
3/4 teaspoon coarsely ground pepper
1/3 cup reduced-fat creamy Caesar salad dressing
3 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 649mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

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