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Quarantine Cooking: Fried Ravioli on a Stick - Whether you're servin' 'em for lunch, dinner, or as an appetizer, Paula’s got you covered with something delicious…Fried ravioli on a stick!
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Recipe Link: https://www.pauladeen.com/recipe/air-fryer-fried-ravioli/
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Paula Deen's Air Fryer Cookbook: https://www.amazon.com/dp/1943016070/ref=cm_sw_em_r_mt_dp_U_5i0gFbZG37R4Z
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#pauladeen #quarantinecooking
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0:00
- Hey, y'all, I'm glad to be back in the kitchen
0:03
with y'all today.
0:06
Couple of years ago
0:07
when I came out with my air fryers, y'all,
0:09
I really wanted to produce a good air fryer cookbook
0:14
because this was something new to all of us
0:17
and we needed to kind of be trained
0:20
and taught how to use it.
0:22
Well, our fryer cookbook
0:27
has really been so, so popular
0:31
because you don't have to have a Paula Deen air fryer,
0:33
all you have to do is have an air fryer.
0:37
But this one, we can't hardly keep it printed.
0:40
isn't that right, Teresa?
0:42
- [Teresa] Yes. - And Eddie?
0:43
I mean, it's-- - [Teresa] It is always,
0:47
always, always-- - Always selling out.
0:50
So, because that tells me that more and more people
0:53
are getting into this air fryer cooking.
0:56
And I tell you it's great, especially if you're like me.
1:02
I just got my blood work back.
1:05
My triglycerides are a little high,
1:07
so that's from eating fried food.
1:11
So this is a great way for me to still enjoy my food
1:16
but cut some of that triglyceride off. (laughing)
1:22
So I am sharing with y'all today,
1:26
the fried raviola on a stick, and this is a great appetizer,
1:33
but, you know, you could make an Alfredo sauce,
1:37
serve these on top of an Alfredo,
1:39
or you could make a wonderful marinara
1:42
and put them on top of that or in it,
1:44
however you wanted to do it.
1:46
But I'm thinking this is going to be
1:48
Teresa, Eddie and mine's appetizer for the afternoon
1:53
cause we got to keep up our strength, right guys?
1:56
- [Eddie] Yes. - [Teresa] Absolutely.
1:58
- So we are starting, y'all, with store-bought raviolas.
2:05
Now, you can certainly make your own,
2:07
if you feel like you have the time.
2:10
There is nothing wrong with that.
2:13
So, I think I need,
2:17
I think I'm gonn' need
2:18
just a little bit of parchment paper.
2:21
This is so aggravating.
2:23
I tore my blade off or something
2:27
on this parchment paper
2:31
so I kind of have to just do it like that.
2:34
And that's all, I wanna move this air fryer back
2:38
so you can see what I'm doing
2:42
and so I can see what I'm doing.
2:44
All right, the first thing I wanna tell y'all
2:50
is I am using wooden skewers.
2:54
So we have soaked them in water
2:57
because that will lower the chance that they burn on us.
3:01
So we got those, they have been soaked.
3:04
We've got our flour,
3:06
we've got our breadcrumbs.
3:09
And I'm using the Japanese breadcrumbs cause I love them.
3:14
All right, to that I'm adding a House seasoning,
3:18
I'm adding oregano
3:22
and I'm adding thyme,
3:26
and then I'm adding Parmesan cheese.
3:31
That's a lot of urban on that, you know?
3:34
Oh, and if you go check this recipe out,
3:38
we just have to because it makes 12
3:43
and Eddie and Theresa and I
3:44
can't eat 12 of them so we're making six--
3:47
- [Teresa] We could.
3:48
No, we could eat them but we--
3:50
- Yeah, we could. - [Teresa] Don't need to.
3:51
- Yes, right.
3:52
That's what I'm trying to say.
3:53
- [Teresa] We're holding our fast.
3:54
- All right, so here we go.
3:59
This is our steps.
4:02
Raviola,
4:05
shake off the excess into the flour.
4:10
Shake off the excess, (laughs)
4:13
I did not say access.
4:15
And then into the Parmesan cheese mixture.
4:24
And that's not wanting to stick so good
4:26
so you know what I'm gonna do?
4:30
I'm going to shake, shake, shake.
4:36
I'm gonna let that sit a minute.
4:40
So here we go.
4:41
This is a process.
4:42
One, two, three, four.
4:46
I had just gotten a few done and I told Teresa,
4:50
I said, don't worry about finishing it, I'll finish it.
4:52
So when I just walked back in here, she said,
4:54
Paula, you was doing it wrong. (laughs)
4:59
Cause I thought,
5:00
how am I gonn' get the cheese
5:02
and the breadcrumbs to stick on?
5:05
So Theresa said I was doing it in flour--
5:08
- [Teresa] No, you were doing it, egg, flour--
5:11
- Oh, I was.
5:12
I was doing it like this-- - [Teresa] Right.
5:15
- And it was supposed to be like this.
5:16
See that's what happens when you can't see good no more.
5:20
And it's hard to see and read.
5:23
That's the only excuse I've got for today.
5:26
- [Eddie] Well, I had your back.
5:28
I was telling Teresa she was doing it wrong
5:30
and she said, nah-ah. (laughing)
5:33
- Teresa was doing it right and Paula was doing it wrong.
5:37
Yeah, I thought, you know, I did the first couple
5:39
and there was no cheese or breadcrumbs sticking to it, so.
5:45
- [Teresa] So I left you, too.
5:47
- Thank you, I appreciate it.
5:48
So I can do it right.
5:49
- [Teresa] Right, so you can prove to yourself that--
5:52
- I'm just so used to--
5:55
- [Teresa] Well, egg usually goes first
5:56
so this is an odd one.
5:58
- Yeah.
5:59
It is, it was just kind of back-asswards.
6:01
- [Teresa] Yeah, I'm not really sure what flour does,
6:04
but I guess maybe it gives it a little bit of a crisp.
6:07
- Yeah, well, yeah.
6:08
Yeah.
6:11
But my,
6:14
my, what would I say?
6:18
I just thought of that word and now I can't remember it.
6:23
My execution of recipes is almost never the same.
6:29
- [Teresa] I know.
6:30
- Almost never the same. - [Teresa] And I follow it
6:32
by the book.
6:33
- And, see? (laughing)
6:36
I think, dad gommit, I am the book! (laughing)
6:40
I'll follow it by me.
6:42
Oops.
6:44
Okay, that got me flustered.
6:47
All right, so I told y'all,
6:52
you know, to wet your skewers.
6:55
So we're gonna just,
7:00
I can't say dad gommit.
7:03
I was trying to stick the blunt end in.
7:06
All right, so you can really kind of skewer these
7:08
any way you want to.
7:11
You could do it that way or you could do it this way,
7:15
but I think I'm gonna do it this way.
7:19
Is that wrong, Teresa? (laughs)
7:20
- [Teresa] No, that's how I would've done 'em
7:22
but I don't know if that's right, either.
7:23
- [Paula] Oh my gosh, it's so wonderful to surround yourself
7:26
with people smarter than yourself to keep you straight.
7:31
All right.
7:32
So look at this little trick
7:36
that you can get with the air fryer.
7:40
All right.
7:41
This way it makes your toast.
7:44
Put your slices of bread in or your pop tarts, whatever.
7:48
And it keeps that so it'll get brown on both sides.
7:51
And this way it becomes a skewer holder.
7:57
Look at that. - [Teresa] Genius.
7:58
- I know, it's so smart.
8:02
All right.
8:06
So here we go.
8:08
Oh-oh.
8:11
I missed that one, but I got him back.
8:12
I got him crawl back in.
8:16
Oh my gosh, I was using the blunt end again.
8:19
No wonder it tore up.
8:22
- [Teresa] Do I need to come and help you?
8:23
- Yes!
8:23
I need help, dad gommit.
8:26
- [Teresa] Let me hand you these sticks.
8:28
- All right.
8:30
I got it.
8:43
Okay.
8:46
And I've got three more,
8:51
but, oh-oh,
8:56
- [Teresa] That's really all we would eat, but--
8:58
- [Paula] Yes.
8:58
Well, I can't put the other ones on--
9:00
- [Teresa] We can cook those later.
9:01
- [Paula] Yeah, I'll cook those later.
9:03
All right, now we definitely wanna spray these
9:07
because spraying will help them brown.
9:18
And then we're gonn' cook 'em for,
9:20
gosh, I think it was four minutes.
9:22
- [Teresa] Four, and then we do it again, and then two.
9:25
- [Paula] Yeah, and then we spray 'em all.
9:27
- [Eddie] I was just saying,
9:28
maybe we should put that in the tray--
9:31
- [Paula] You know what?
9:32
Cause I wanted everybody to see.
9:36
Okay, since I can't see, I want y'all to be able to see.
9:42
I can't see the, oh, Teresa.
9:44
- [Teresa] Move out of the way.
9:47
Gosh, bless you.
9:52
- [Paula] Thank you, thank you.
9:55
Not the easiest thing,
9:56
I'ma give you a little credit on that one.
9:59
And those little holes, those dibits are--
10:02
- [Teresa] Well, and you had to cut off some of the ends
10:04
of the skewer thing and that kind of stayed--
10:05
- [Paula] And I almost cut 'em too short, yeah.
10:09
- [Teresa] This is what real life fricken looks like.
10:11
- [Paula] Uh-huh.
10:12
All right, so how many minutes do we say?
10:14
- [Teresa] Four, at 400.
10:16
- We cooked our ravioli's for four minutes.
10:21
I turned them, sprayed the other side of them
10:25
and cooked them for two more minutes.
10:28
And they are beautiful, y'all.
10:32
So, look at these.
10:34
Aren't those beautiful?
10:38
I love the way they look
10:42
and I think that y'all are gonna
10:45
love the way they taste, or at least I hope so.
10:50
Now I tell y'all, you can dip this in anything you want to
10:55
but what I recommend is pesto.
11:01
And I'm just gonna, oh, my hand sanitizer's in the way.
11:08
Just drip a little bit on it.
11:14
- [Teresa] I could do pesto and marinara.
11:16
- You know, that would be good, Teresa.
11:20
A little of both, it'd be wonderful.
11:24
All right, Gus came over here like he knew it was ready.
11:28
He walked away though.
11:29
Okay, so y'all come on in, kiddies.
11:31
It's appetizer time.
11:36
We've got three to eat.
11:48
Okay, y'all dig in.
11:50
- This is gonna be so hot.
11:53
- Maybe not.
11:54
- [Teresa] What, you're gonna wait till (indistinct)?
11:58
- Isn't that what I'm 'posed to do?
12:02
- [Teresa] This is good. - [Eddie] It's good?
12:03
- [Teresa] It's hot.
12:04
- All right, Eddie.
12:05
There's your one with a lot of pesto on it.
12:14
- [Teresa] They're, be careful, yeah.
12:16
- Yeah, it's great.
12:18
- [Paula] Be careful, cause you're hot.
12:25
- I picked the tortellini or I picked the ravioli
12:28
and this is actually a cheese and spinach,
12:31
this would be better with marinara.
12:33
- [Paula] Yes. - Had I picked marinara sauce.
12:34
And if I had done four cheeses,
12:36
that would have been really good with it.
12:38
So you do wanna pay attention when you pick those.
12:42
- Yeah.
12:43
- [Teresa] As to what your sauce is.
12:44
- (mumbles) so hot. (laughs)
12:49
Don't you love that crispy?
12:51
- [Teresa] I mean, I can't get over
12:52
how the air fryer just really,
12:55
it's amazing.
12:56
- Don't even get me started talking about my air fryer
13:00
cause I will be doing a tutorial.
13:05
So one more quick and easy appetizer
13:10
from Paula Deen's air fryer book.
13:15
Mh, love the crunch.
13:20
Love and best dishes, y'all.
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