ITALIAN CRISP FRIED MUSHROOM RAVIOLI

Italian : How To Make Crisp Fried Mushroom Ravioli

A tasty and original recipe for ravioli made with an authentic tomato and mushroom sauce to serve as a canape.

SERVING : 6

Preparation Time : 15 minutes
Cooking Time : 30 minutes

INGREDIENTS
200 g ready-made mushroom ravioli
1 ltr vegetable oil for frying
Half onion, finely chopped
3 cloves of garlic, sliced
150 g wild mushrooms
60 ml dry white wine
60 ml olive oil
400 g canned chopped tomatoes
1 tbsp thyme, chopped
Salt and pepper

2 saucepans
1 tray
1 wooden spoon
1 slotted spoon
1 hand blender
Kitchen paper

PROCESSING METHOD

Make the sauce
* Place one of the saucepans over a medium heat, then add the olive oil.
* When the oil is warm, add the onions and give them a stir with the wooden spoon.
* Next, add the sliced garlic and stir well. Cook for a couple of minutes, then add the mushrooms and stir again.
* Now pour in the white wine and leave it all to cook for about 5 minutes.
* Finally add the chopped tomatoes, stir well and then season with salt and pepper. Cook gently for 10 to 15 minutes, then remove the pan from the heat.

Puree the sauce
* Add the thyme to the sauce then use the hand blender to puree the sauce in the pan for about a minute.

Fry the ravioli
* Heat the vegetable oil in a large saucepan over a high temperature. Place the tray next to the pan covered in kitchen paper.
* When the oil is hot, use the slotted spoon to carefully add about a third of the ravioli.
* Fry the ravioli, while moving them around with the spoon, until they are brown. This will take about a minute.
* Remove them from the pan using the slotted spoon and place them on the kitchen paper to drain any excess oil.
* Cook the remaining ravioli in the same way in two more batches.

Serve
* Pour the sauce into a serving bowl and then stack the ravioli on a plate or on serviettes to one side.
* Eat while hot, dipping the fried ravioli into the tomato sauce.