Fried ravioli add hearty touch to Caesar salad

By: By The Associated Press

In her latest cookbook, Rachael Ray tweaks the traditional Caesar salad with the addition of fried fresh ravioli. Much the way chicken can, the fried ravioli offer a crunchy, chewy and hearty addition to this salad.
The good news for folks who shy away from raw eggs — Ray’s Caesar dressing doesn’t use them. Instead, she gets tons of savory flavor from a blend of hot sauce, Worcestershire sauce and anchovy paste.
CAESAR-ISH SALAD AND FRIED RAVIOLI
Start to finish: 15 minutes
Servings: 4
1 pound fresh large ravioli (any variety)
1 cup cornmeal
1 cup grated Parmesan cheese, or more to taste
Freshly ground black pepper
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 large garlic clove, finely chopped
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
3 hearts of romaine lettuce, chopped
Bring a large saucepan of lightly salted water to a boil. Cook the ravioli.
While the pasta cooks, in a small bowl whisk together the lemon zest and juice, garlic, mustard, anchovy paste, hot sauce and Worcestershire sauce. Stream in the remaining olive oil, whisking constantly.
When the ravioli float to water’s surface, drain and set aside.
On a plate, mix together the cornmeal, 1/2 cup of the Parmesan and plenty of pepper.
In a large, deep nonstick skillet, heat 1/4 cup olive oil over medium-high. Working in batches, dredge the drained ravioli through the cornmeal and cheese mixture, shaking off the excess.
Fry the ravioli in the oil until golden, about 2 minutes per side, then transfer to a paper-towel-lined plate to drain. Season the ravioli with salt.
In a large bowl, toss the romaine with the dressing (whisk again if needed), then season with pepper and the remaining cheese and toss again. Divide the salad among 4 large bowls and top with the fried ravioli.
(Recipe from Rachael Ray’s “Rachael Ray: Just in Time,” Clarkson Potter, 2007, $19.95)
Published in The Messenger 1.1.08

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