These Pan Fried Ravioli are practically perfect is every way.
- 12 ounces ricotta ravioli
- 1 cup thick marinara sauce
- 1/2 Tablespoon olive oil
- Heat a non-stick skillet over medium heat, add the oil.
- When the oil shimmers add the ravioli in a single layer.
- Do two batches rather than crowd.
- Each ravioli must remain flat. Fry a few minutes checking for browning.
- When one side is brown, flip each over and brown the other.
- Remove to a plate with a paper towel and pat down to remove as much oil as was not absorbed.
I know that this isn’t really a “recipe”. However, it’s simple to do, makes a great appetizer or side dish, and reminds me of my grandmother.
“Nanna Annie” was the kindest, most beautiful and loving person I ever met. She loved everyone and would always want to cook for you. My mother is the same way. I guess I followed that trait as well. At least the cooking trait anyway.
Whenever I would visit my Nanna, she would always want to cook something for me. She also made her own homemade ravioli. Both meat filled and ricotta filled. In Nanna’s kitchen she would pan-fry a few ravioli for you to eat as an appetizer as she prepared the fresh ones to serve in the traditional way, in a hearty meat sauce, a loaf of french bread and a bottle of red wine.
This is just one of the many memories I have of my Nanna. What childhood food memories do you have?
Thanks for stopping by and have a great day.
Marlene
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