While I was running some errands a few weeks ago, I came across Family Kitchen Ravioli in Flanders, NJ.
I go by this place all the time and I had never been in before so I decided to go in and take a look. And I was glad I did.
I met the owner, Paul, who was one of the nicest business owners that I’ve run into. You can tell this guy really loves what he’s doing because the ravioli he makes is amazing.
The wife and I went for a behind the scenes look at his ravioli making process, hair nets and all. It was amazing how much quality product they were turning out in a small space.
They were making the cheese ravioli while we were there which Paul says is probably the most popular.
He gave us a fresh sheet to take home, right off the line, so we could sample it that night. Cheese ravioli is fine, not usually my most favorite thing since a lot of times you order it and it can just be bland. I have to tell you, there was zero blandness about these cheese ravioli. The filling was well seasoned and the ricotta they use is top of the line. It’s called Impastata, which I had never even heard of (Christie hadn’t heard of it either so I didn’t feel so bad).
They have tons of specialty flavors to choose from too. Smoked Mozzarella and asparagus, Chipotle Shrimp, Lump Crab Meat with dill and cracked pepper…just to name a few. And of course the standards, cheese and meat.
One of the flavors we did take home was the Mac N Cheese Ravioli. This I had to try. So what did I do with them?
Unbelievably good. Fried Mac N Cheese ravioli, what could be bad about that?
They were pretty easy to make, especially when you buy the Mac N Cheese ravioli already done!
Boil up the ravioli…
Bread them with flour, eggs and panko…
Then fry them up!
All 12 ravioli were gone in an instant. I mean, an instant. The kids were dipping them in marinara sauce which was good, but I liked them plain. Just the fried, crispy Mac N Cheese Ravioli for me. You could easily do this with cheese ravioli, too, just in case you don’t live near Family Kitchen Ravioli!
But if you are in the North Jersey area and have a chance to visit Family Kitchen Ravioli, tell them Dan sent you – and buy a whole bunch of ravioli to take home with you. You’ll be glad you did!
- 12 Mac N Cheese ravioli (can substitute plain cheese)
- 1 c. flour
- 2 eggs beaten with a tablespoon of water
- 1 1/2 c. panko bread crumbs
- canola or vegetable oil for frying
- grated parmesan cheese for garnish
- marinara sauce for dipping
- Boil the ravioli for 3-4 minutes. Drain and lay out on a plate to cool so they don’t stick together. Chill in the refrigerator for 30 minutes.
- Bread the ravioli in the flour first, then the egg wash, the the panko breadcrumbs. Lay out on a plate and repeat with remaining ravioli.
- Chill the breaded ravioli for another 30 minutes.
- While the ravioli is chilling, pour enough oil in a deep sided pot to come up about half way. Heat on medium heat to 375 degrees.
- Fry the breaded ravioli in batches for 4 minutes, turning over after 2, then drain onto paper towels.
- Garnish with parmesan cheese and serve with marinara sauce if desired.
- Serving Size: 2