This was a bit of an experiment. I was intending to make a raviolo stuffed with spinach and egg yolk. I was using shop bought fresh lasagne sheets which required soaking in boiling water for a minute. Well I found that even though I dried the sheets carefully, I couldn't make the edges of the raviolo stick together, so it would have been a disaster if I'd tried to cook it in boiling water. So I tried frying it in about 1/4 inch of oil - 2mins per side. I was quite surprised how the pasta sheets puffed up. The result was delicious, like pastry really and I seem to have judged the timing OK because the yolk was lovely and runny. Maybe I should have had the oil a little higher temperature so that the raviolo went a little more golden brown.
I was wondering if fried pasta is a 'thing'? I couldn't really find anything similar by Googling. I will certainly be experimenting further.
I was wondering if fried pasta is a 'thing'? I couldn't really find anything similar by Googling. I will certainly be experimenting further.