Served with a simple red sauce, these blue corn fried ravioli are a delicious southwestern spin on this classic dish. A great way to use up leftover blue corn meal!
Pasta is my favorite genre of food. Like, if a culture has a pasta dish, that’s probably my favorite meal. And this recipe adds “fried” to the mix. It’s the perfect situation.
This blue corn fried ravioli recipe came about in sort of a roundabout way. If you trace it back to its origins, it started as a battered french fry recipe that never came to fruition. Incidentally this was also the origin of the Hatch Horsey Sauce recipe that I posted a few weeks ago. Several times I tried to make that recipe happen and it just was never there. But from the ashes of that recipe came this one- and it is a keeper.
Speaking of that Hatch Horsey Sauce, these blue corn fried ravioli go very well with it! Originally that was the serving sauce I was going to go with, although I decided I preferred the more traditional simple red sauce. But if you’re feeling adventurous, you can whip up some of that to dip them in as well!
I love blue corn meal for both health and deliciousness reasons! Blue corn has a lower glycemic index, less starch, and more protein than it’s white and yellow counterparts. You can find some more information about it here. Outside of the American southwest, blue corn meal can be tough to find. Here in Denver, I am able to find it at Natural Grocers, so I would suggest looking for it at any health food store. And of course, there are plenty of online retailers. I definitely recommend using blue corn for the delicious nutty crunch of flavor; but if you absolutely can’t get your hands on any, yellow or white cornmeal will work just fine.
If you’re already wealthy in it, this recipe is a great way to use up leftover blue corn meal. If you’re looking for another, I would definitely recommend my blue corn muffins with Hatch chile and bacon. I have also been informed (shout out to Sandy on this one!) that blue cornmeal makes a great substitute for yellow cornmeal in my Breakfast Polenta Casserole.
One of the things I like best about this recipe is that it is on the table in 30 minutes! I am always surprised at how little time this takes. Since the sauce can simmer and the dredge can be made at the same time that it takes to get the water boiling, there is no wasted time.
Blue Corn Fried Ravioli
Served with a simple red sauce, these blue corn fried ravioli are a delicious southwestern spin on this classic dish. A great way to use up leftover blue cornmeal!
For the Quick Red Sauce:
- 1 8-oz can tomato sauce (with salt)
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt to taste
For the Blue Corn Fried Ravioli:
- 16 frozen mini cheese raviolis
- 1 egg
- 1/4 cup milk
- 1/2 cup blue corn meal (or substitute yellow or white)
- 1/2 cup panko bread crumbs
- canola oil, or other neutrally flavored frying oil
Begin by making the red sauce. In a small pot, combine the tomato sauce, sugar, garlic powder, oregano, and salt to taste. Simmer, partially covered and stirring occasionally, for the duration of the rest of the recipe.
Bring a large pot of water to boil. Cook ravioli according to package directions.
In the meantime, combine the milk and egg in a shallow bowl. In a separate bowl, mix the blue corn meal and the panko.
When your ravioli have finished cooking, strain them out from the water and place on a plate. Dip each in the egg mixture, and then in the blue corn / panko mixture, making sure to coat thoroughly. Repeat with remaining ravioli.
In a dutch oven, cast iron, or other heavy-bottomed pan, heat 2 inches of canola oil until shimmering. Be patient! You want your cooking oil very hot.
In batches of eight, fry ravioli for 2-3 minutes, flipping halfway through. Fry until they are a deep golden brown.
Remove from oil and let drain on a paper towel while you fry the next batch. Serve warm with red sauce.
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