Ravioli Help please?

[Chile Chef]

I have wonton wrappers, mashed potatoes, 2 kinds of white cheeses, and a egg wash. I know how to make ravioli with the ice cream scoop, which is pretty easy. but I have a question about the cooking method?


What's the best way of doing them in a deep fat fryer? Or should I steam them? Help please?

By the way all these ravioli if fried are about 250 350 sodium all together, and I can have about 4-8 of them.

So which cooking method is better?

[Michael in FtW]

Boiled or steamed will naturally be a soft texture and fried would be crisp. Boiled or steamed will also be lower calorie than fried.

To fry - heat oil to 325-350 F and fry until golden.

[Chile Chef]

Originally Posted by Michael in FtW

Boiled or steamed will naturally be a soft texture and fried would be crisp. Boiled or steamed will also be lower calorie than fried.

To fry - heat oil to 325-350 F and fry until golden.

Hi Mike, I don't have to watch my caleries, I just have to watch the sodium.

And I have one more question, Do I want to use panko or leave them just as they are once I glue them together with the egg wash?

[Wyogal]

and they will have the same amount of sodium (unless you add salt to the cooking water), no matter which method. Interesting choice of filling. If you want to lower the sodium, omit or cut back on the cheese.

[Wyogal]

if you want a fried ravioli, then you could use panko, but I wouldn't bother with that at all. These sound more like pirogi.

[Chile Chef]

Originally Posted by Wyogal

and they will have the same amount of sodium (unless you add salt to the cooking water), no matter which method. Interesting choice of filling. If you want to lower the sodium, omit or cut back on the cheese.

I was following a recipe on allrecipes.com but they said to fry it. but I thought I wouldn't mind a little crispyness to them.

[Chile Chef]

Thanks Gang, I really appropriate the help!

[GB]

You could also bake them. They will be crisper than steaming or boiling, but not as crisp as deep fried.

[CharlieD]

Originally Posted by Wyogal

... These sound more like pirogi.

i DON'T THINK IT REALLY MATTER WHAT THEY CALLED. aCTUALLY i LIKE THE FILLING IDEA. mASHED POTATO AND CHEESE, YUM.

grrr, i'm sooryy abput the caps

[bigdaddy3k]

Originally Posted by GB

You could also bake them. They will be crisper than steaming or boiling, but not as crisp as deep fried.

Gonna try that with my leftover pirogi from Christmas.