Pasta Prima Spinach and Mozzarella Ravioli
Since of boiling them, I've been sauteeing them in a skillet with olive oil. The raviolis turn golden brown like a wonton. Last winter, our friend bought a electronic turkey fryer and use it as a deep-fryer in the kitchen when we don't have a turkey to deep-fry. I thought to myself, what if we deep-fried the raviolis like they serve as appetizers in restaurants? They turn out perfect, just like wontons filled with spinach and mozzarella. Sprinkle on the parmesan oregano packet on top and you're good to go.
OC Food Diva