Italian, mainly pasta, features more often in my house than I can count. But my blog certainly does not reflect that, since this is my first Italian recipe here in almost 6 years of blogging! Most pastas I make involve store bought sauces or quick pasta salads involving olive oil & whatever else I have in hand. Nothing to write about, really. My kids enjoy pastas too and I certainly like it that there are at least a few foods that don't require my cajoling them to eat. And following Jessica Seinfeld's modus operandi in Deceptively Delicious, I sneak in pureed veggies in their pastas and they're none the wiser for that. M likes vegetables but mainly in the raw form. She used to munch on raw capsicum when she was about three, which was too hot even for me. The little fellow is fine with most vegetables as long as they're mashed up and no pesky skin on them to annoy him.
(Update: Turns out I have a frittata here somewhere, so technically this is my second Italian recipe :)
This recipe for ravioli bites is adapted from here and here. I pan fried the ravioli, instead of either baking or deep frying. The serving suggestion is with a spaghetti sauce but these are great just by themselves. I could eat these by the dozens, really!
1 16 oz packet of cheese-filled ravioli, cooked and drained (about 20)
1/2 cup bread crumbs
1/2 tsp dried oregano
2 tbsp grated parmesan, divided
1/4 cup buttermilk
Olive oil, about 2-3 tbsp
Heat about a tbsp of oil in a frying pan.
In a bowl or plate, combine bread crumbs, oregano and almost all of the parmesan (reserving some for garnish later).
Dip the cooked ravioli in buttermilk and then dredge in the bread crumbs mixture.
Shallow fry the ravioli in batches, cooking each side for about a minute on high, until browned and crisp.
Sprinkle the remaining parmesan on top and serve with some marinara sauce for dipping.