INGREDIENTS:
- Medium zucchini, thinly sliced, two slices per ravioli
- Cream cheese, estimate 1 teaspoon per ravioli
- Shredded white cheese, about 1 teaspoon per ravioli (I used a pizza blend)
- salt, pepper, chopped herbs to season the filling to taste
- 2 eggs beaten with a few teaspoons of water
- 2 cups seasoned bread crumbs
- oil for frying
- chopped parsley for garnish
- tomato sauce for serving
INSTRUCTIONS:
- Mix sufficient cream cheese with shredded cheese and seasoning for the filling. (For 10 ravioli you would use about a ⅓ cup of each...don't worry too much about it, you can always make a little more).
- Assemble the ravioli and secure with a toothpick.
- Dip each one in egg, then bread crumbs.
- Repeat the egg dip and use your hands to gently pack the bread crumbs around the ravioli.
- Make more egg wash and add more breadcrumbs as needed.
- Measure enough oil to come about halfway up the sides of the ravioli in a frying pan and heat until shimmering.
- Carefully add three or four raviolis and fry until golden brown on both sides (three or four minutes per side).
- Drain the raviolis on some paper towels.
- Serve while hot with some sauce on the side as desired.
Source: Lydia's Flexitarian Kitchen
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