Ravioli di bruschetta

Tonight, I had planned to make a different meal, from a recipe for ravioli with a light, lemony sauce.  All day at work, though, my Italianate dinner plans led me to dwell on this fantastic bruschetta I had at La Dolce Vita downtown a few months ago.  I kept thinking about how I could put the flavors of that bruschetta into a meal, and this is what I came up with – ravioli, fried to emulate toasty bread, with a light, uncooked tomato sauce tumbled into it: ravioli di bruschetta.

 Ravioli di bruschetta   

One package of your favorite ravioli, cooked according to directions (if you’re really industrious, you could make your own).  

Milk, for dredging

2 C bread crumbs

1/2 tsp. garlic powder

1 tsp. Italian seasoning, or assorted herbs such as basil, oregano, thyme, and marjoram

1/4 C parmesan cheese, grated

8-10 Amorosa or Campari tomatoes, seeded and chopped

1 large clove of garlic, minced

1 T basil, chiffonaded or minced, plus some extra chiffonade for garnish

 Juice of 1/2 lemon, or juice of 1 Meyer lemon

3-4 tablespoons extra virgin olive oil

Sea salt and fresh ground black pepper

Note: I really like this with chicken and roasted garlic ravioli.  If you go for a non-cheese ravioli, tumbling half a ball of cubed mozzarella into the tomato sauce is a tasty addition. 

Fill a pot with water and bring to a rolling boil.  Add salt and cook ravioli according to package directions.  

Meanwhile, get on with the sauce: chop and seed the tomatoes, and mix in a bowl with the garlic, olive oil, lemon juice, and basil.  Add salt and pepper to taste.  Mix well, and let it rest so the flavors can develop.   

When the ravioli have finished cooking, drain well and set aside on a plate to cool for 10 minutes.  Heat an inch of light olive oil (not extra virgin) in a 12 inch skillet.  Pour milk into a bowl, and in a second bowl add the bread crumbs, garlic powder, Italian seasoning, and Parmesan cheese.  Mix together well with a fork.  When the oil has heated, dredge the ravioli first in the milk – shaking the excess off – then the bread crumbs.  Repeat if necessary.  Fry the ravioli in layers until golden brown.  Then, remove with a slotted spoon or spatula and drain on plate lined with a paper towel.  When frying is complete, serve the ravioli in individual bowls and spoon the tomato sauce on top – the steam from the ravioli will warm the sauce nicely.  Garnish with shredded parmesan cheese and basil chiffonade.  Serves 4….or two if you’re really hungry.