For Xmas Eve, we had fresh ravioli with dinner and in a stroke of inspiration, I had an idea for the extra raviolis that were not going to be served- save them for the morning after. How nice would they be once fried gently in butter, maybe with a dusting of powdered sugar on top? I envisioned squishing a little jelly into their centers before frying them (I used strawberry Polaner all-fruit) and laying them into a pan of melted butter. Once golden brown, I gave them a dusting of powdered sugar and served with a tad more jelly on the side.
They were perfect. Just the right amount of sweetness to complement the ricotta and savory herbs with which they had already been stuffed. I expect I’ll be doing this more often!
Breakfast ravioli with strawberry Polaner All-Fruit and a dusting of powdered sugar.