B-well Crispy Ravioli
(08 Aug 2019)

Ravioli bwell

B-well Crispy Ravioli
Recipe by Stephen Fraser and Josh Wiid
For the Warm Tomato Salad
250g Exotic Tomatos, cut in half
100g Green olives
1 Red onion, cut into 8 wedges
1 tsp Smoked paprika & oregano
2 Tbsp B-well Simply garlic canola oil
2 Tbsp Balsamic vinegar
Fresh Basil, micro herbs, B-well Zesty Lemon canola oil and parmesan to garnish
For the Ravioll
500g Beef Ravioli (store bought or home-made )
½ Cup Breadcrumbs
¼ Cup Parmesan, finely grated
1 tsp Smoked paprika & oregano
2 Egg whites
2 Cups B-well Fry well oil
Salt and pepper
Preheat your oven to 200 degrees celcsius. Place salad ingredients into a mixing bowl, followed by your spices. 
Add a generous glug of B-well Simply Garlic Oil, followed by the balsamic vinegar. Mix well and season with salt and pepper. Place in oven for roughly 8 minutes, while you prepare the ravioli.
Cook the ravioli in boiling salted water until al dente, remove and set aside for coating.
Preheat your pot of B-well oil to a medium heat ( around 160®C ). In another mixing bowl, add all your dry ingredients to make the crumb coating. 
Next, mix the egg whites and 1 Tbsp water together. You do not need to aerate or whisk, just combine the egg and water. Dip each ravioli in the egg mixture, and then into the crumb coating. Repeat until all the raviolis are coated completely. 
Next, gently fry the raviolis until golden brown and crisp, and drain on paper towel to absorb excess oil. Remove tomatoes from oven to cool slightly. 
Serve with Parmesan shavings, fresh Basil and a healthy dose of B-well Zesty Lemon Canola Oil.




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