Thursday, August 7, 2014

Toasted Ravioli For Sir Mike's Birthday

Toasted Ravioli For Sir Mike's Birthday

Well it is about time for Sir Mike's Birthday. During the discussion about what He might like, He said: “Well you could always fix some more of that great toasted Ravioli you make, Hint – Hint!”

That is all slave needed to hear. Of course He knows slave can not leave things alone and has to do changes to the recipe.

If You are not aware of the appetizer called Toasted Ravioli, let slave fill you in. It was created in the Italian section of Saint Louis known as “Th Hill” In fact it is not toasted at all but rather breaded and fried. This makes it a great finger food!

For this celebration, slave uses a spinach – neufchatel cheese mixture for the filling that is very low in fat!

Zróbmy coś, gorące i pikantne dla mężczyzn do pop w ustach!

  • Package Won Ton Wraps (found in produce section)about 40 sheets
Pasta sealer 2 eggs stirred in 2 Tbs water

    • 1 (10 1/2 ounce) packages firm tofu, well-drained
    • 8 ounces Low Fat, cream cheese Neufchatel
    • 1 (10 ounce) box frozen chopped spinach, thawed, well-drained
    • 1 medium yellow onion, finely chopped (About 1 cup)
    • 4 garlic cloves, finely chopped (about 2 Tbs)
    • 2 tbs basil (dried or fresh)
    • 2 tbs parsley (dried or fresh)
1 cup chopped mushrooms,
    • ground pepper
    • salt
  • 2 eggs
  • ½ cup skim milk
  • 1 cup Italian bread crumbs

Make the stuffing first.

First press your tofu!

To Press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.

  • When you chop the garlic: first smash it with the side of your knife. This will loosen the paper like skin. Then cut each clove lengthwise. If you find a tiny green line, take the tip of your knife and pop this out. In not it will add a bitter taste. Then chop up the basil and the parsley.

In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
  • In a bowl, combine saute pan contents with well-squeezed / drained tofu and the cream Neufchatel cheese.
Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.

  • Cover bowl and let sit in fridge for at least 30 minutes, preferably over night-The longer it sits together, the better the flavors meld.

On 1 Won Ton sheet, distribute tablespoon-sized portions of the filling, in the middle.
Brush around the filling with the egg wash and cover with another sheet that has egg wash on the edges.
Press down around the mound to push out any air bubbles and seal. Pinch the edges shut to ensure no air is trapped inside. Using the tines of a fork press along each edge to finish.
Freeze until hard. The ravioli not you!


Place a tablespoon of filling on one sheet brush the rest with egg wash.

Then seal edges with the tines of a fork.

Here are some nice large homemade ravioli ready for the freezer.
Cut the wax paper into a size that will fit into your freezer. You will have to stack them carefully.

To bread the ravioli:
Whisk the 2 eggs and milk in a shallow bowl. Put out one saucer with about ½ cup of all purpose flour. Mix the breadcrumbs and grated Parmesan into another shallow bowl and stir to combine.

Have a lined baking sheet with a rack ready at the end of your assembly line.

It goes like this. Dip into the egg mix, then the flour, then egg mix again, then breadcrumbs then to the rack. This extra step with flour will help the breading stick to the ravioli.

Refreeze until ready to fry.

Preheat a deep fryer to 360 degrees F.

Working in batches of 4, carefully drop the frozen ravioli into the oil and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches. In fact slave sets a timer for 1 full minute between batches so that the oil comes back.

Place directly onto a cooling rack lined with aluminum foil to drain any excess oil.

Now is the time, if you wish, to sprinkle just a bit of oregano over the pieces. Just like you might put some salt on fries. But please refrain from doing this before they are cooked. Any spices on the outside tend to burn in the oil.

Serve hot on a plate sprinkled with freshly grated Parmesan on top and warm tomato sauce on the side.

Dipping Sauce:
(In a hurry? Mix one part bottled Chilli sauce with two parts pizza sauce)

  • 1 cup pizza / tomato sauce
  • 1/2 cup of ketchup
    2 tablespoons horseradish
    1 Tbs Worcestershire sauce
    squirt of lemon juice
    Tabasco sauce, to taste

Sir Mike: These have been cooled. To reheat, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

slave is very happy to be able to serve these great people with its simple cooking. Any service is fulfilling and good no matter how or where you find the chance.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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