NOSH

BY CHEF TOYA BOUDY

Heavenly Match

Divine dish for date night or more

There’s so much to love about fried ravioli. (Fun fact it was one of the recipes I submitted to “Guys Grocery Games” when I got picked to compete, so it holds a special place in my heart.) It’s the combo of fried and creamy that makes everything right about this dish, on top of it being so flexible, from transforming as an appetizer to switching up proteins. Don’t like salmon? What about crabmeat? Wouldn’t that be divine? And don’t forget about how swiftly it comes together with such a big “I’ve cooked all day” flavor. Once you try this, it’ll change your thoughts about having date nights at home, especially when it’s paired with a good wine or glass of bubbles. We all know Valentine’s Day is right around the corner and I believe this meal could tug on anyone’s heart strings. Trust me you’ll surprise yourself once you taste it.

Remove the skin from the salmon before serving and break it apart into bite sized pieces to show the flaking of the fish. 2

Prepping all of the raviolis at once and setting aside on a plate makes the process easier for frying. 3

Substitute the smoked salmon for chicken, shrimp or even crawfish. You can also use any protein you’d like. Change it up!

SCAN

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FRIED RAVIOLI WITH SWEET PEPPER CREAM AND SMOKED SALMON

2 8 oz. packages of refrigerated pre-made ravioli (I used spinach & ricotta).

Do not use frozen. 1 liter of grape seed oil for frying 2 eggs 3 cups of flour 2 cups of Parmesan breadcrumbs 2 Tbsp. half and half 2 Tbsp. Creole seasoning 1 tsp. salt 2 Hot smoked salmon pieces Sweet Pepper Cream Sauce (see below)

1. To prep the ravioli, set up 3 bowls: one with flour, one with eggs (lightly whisked) and one with breadcrumbs. 2. To the eggs, add Creole seasoning and half and half, whisk well and set aside. 3. To the flour, add salt, combine and set aside. 4. Add grape seed oil to a skillet (about an inch and a half is needed for frying) and bring to a medium heat. 5. Dredge each ravioli by covering first in the flour, then the egg wash and lastly the breadcrumbs. Set aside for frying in batches. 6. Fry the ravioli until golden, flipping halfway. Each ravioli should take 2 to 3 minutes. 7. Drain ravioli on a paper towel-lined sheet pan and set aside. To serve: Stack 5 or 6 ravioli per plate and top with sweet pepper cream sauce and smoked salmon, flaked and separated into pieces. Serves 4 to 5 as an entrée, or 6 to 8 if used as an appetizer.

Sweet pepper cream sauce 1 quart half and half 6-8 sweet “snacking” peppers, chopped 2 Tbsp. of butter 3 Tbsp. of flour Creole seasoning, to taste

1. Melt butter in a sauce pan big enough to 2-3 cups of sauce. 2. To the melted butter, add the flour and mix well. 3. To the saucepan, add the half and half and chopped peppers. 4. Season to taste with Creole seasoning. Cook until the sauce has thickened and the peppers have softened.