At the very tip top of my food blogger inspirations list is a man whose blog I have admired since the first time I ever hit “publish” on Just a Taste. And that’s why the second his cookbook hit stores, I sprinted to my nearest Barnes & Noble and picked up a copy.
Matt Armendariz, you are one talented dude.
Matt’s book, On a Stick!, is one of the most beautiful and thoughtfully laid out books I’ve ever read. Page after page is filled with vibrant and flawless-looking food styled by his crazy skilled partner Adam Pearson. The recipes are simple but inspiring, creative but approachable. I knew I had to share one of my favorites, and so I fried up a batch of his skewered ravioli. And just for fun, I threw in a batch of tortellini, too. Party-perfect indeed.
Deep-Fried Ravioli On a Stick
Yield: 4 servings
- 1 quart vegetable oil
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain bread crumbs
- ½ cup grated Parmesan cheese, divided
- 2 Tablespoons dried oregano
- 2 Tablespoons dried basil
- 1 Tablespoon dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 12 store-bought ravioli (or 20 tortellini)
- Preheat vegetable oil in a large, heavy pot over medium-high heat.
- Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.
- In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.
- Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce or basil pesto on the side.