Is it that time already?

It's only November 14, 2006 and my husband and I have been invited to a New Year's Eve Party. We've been told to bring an appetizer. I was thinking Fried Ravioli or Mac and Cheese Skewers. YUM-O!


Fried Ravioli
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Street Food

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping


Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.


Mac and Cheese Skewers
Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: Grown-Up's Halloween

Salt, for pasta water
1/3 pound rigatoni (about 40 pieces)
4 ounces easy melting American Cheese (recommended: Velveeta)
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan 2
tablespoons finely chopped fresh parsley leaves
2 eggs, lightly beaten with 2 teaspoons water, for egg wash
2 cups vegetable oil 20 cherry tomatoes, halved

Special equipment: frilly toothpicks

Fill a saucepan halfway with water and place over high heat. Bring to a boil and salt the water liberally. Add the rigatoni and cook 9 to 11 minutes, until al dente. Drain, rinse well under cold water and set aside.

Cut the block of cheese into 1/2-inch slices and cut each slice into 4 equal pieces lengthwise. Cut each piece in half. You should have 40 pieces. Slide 1 piece of the cheese into each rigatoni (the size should be near perfect.)

Pour the bread crumbs, Parmesan, and parsley into a small bowl and mix well. Working in small batches, put the stuffed rigatoni into the egg wash first, then roll in the bread crumb mixture. Place in a sealable container (they can be stacked on top of each other). Place in the freezer for at least 2 hours and up to 2 weeks.

Preheat the oven to 200 degrees F.

Pour the vegetable oil into a medium saucepan and place over medium heat for 5 minutes. Test by dropping a cube of bread into the oil; if it turns golden within 1 minute the oil is ready.

Working in batches of 6 to 8 and using a slotted spoon, carefully drop the rigatoni into the oil.
Fry for 1 1/2 to 2 minutes, until the bread crumbs are a golden brown. Remove to a paper towel lined plate. Repeat until all of the rigatoni have been fried. Keep warm in the preheated oven.

To serve, skewer 1 piece of the mac and cheese and a cherry tomato half with a frilly toothpick. Serve while still warm.