It’s Sunday, and in my opinion, the best day of the weekend. Everything that was on your “to-do” list is done, everyone is home, (doing their own thing), and dinner is bubbling away in the slow cooker. There was the promise (some might say threat) of a thunderstorm today, but that hasn’t happened.
And may I say, I’m a bit disappointed that it didn’t. Perhaps it would have inspired me to bake something, because rainy days = baking to warm up the kitchen.
Nevermind the fact that it’s still 80 degrees outside, so clearly the kitchen doesn’t need warming up……..
On a separate, unrelated topic, I have been thinking quite a bit about my birthday. Seeing as how it’s rapidly approaching, and we will be in Vegas for it (crazy, considering that last year we were in ITALY!!), I am contemplating what to make for dinner. It’s not weird that I plan on making dinner and my own cake, because really, going out is highly overrated.
Food, company, and ambiance is always better at home – especially my parents’ home :)
So while dreams of lobster, steak and chocolate cake dance through my head, I’ll like to share this picture of Alexander, who graciously made dinner for J and I last night:
He prepared an incredible pasta dinner for us, and commented that “wow, it’s a lot of work to do this!”
Fried Ravioli – adapted from Giada De Laurentiis
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box fresh cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Pour enough vegetable oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.