Caesar Salad With Fried Ravioli

Ingredients

• 1 lb large ravioli, fresh (or frozen)
• 1 cup cornmeal
• 1/2 cup parmigiano-reggiano cheese, for coating ravioli, plus a handful for salad dressing
• salt
• fresh ground black pepper (lots)
• 1/2 cup extra-virgin olive oil, divided (EVOO)
• 1 lemon, juice and zest of
• 1 garlic clove, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• 3-4 dashes hot sauce, such as Tabasco
• 1 teaspoon worcestershire sauce, eyeball it
• 3 romaine lettuce, hearts chopped

Directions

1. 1

   Bring a large pot of water to a boil for ravioli. Salt water and cook a minute less than package directions for either fresh or frozen pasta, then drain thoroughly. Heat about 3 tablespoons EVOO in a large, nonstick skillet over medium heat. Combine cornmeal, 1/2 cup of Parmigiano Reggiano and lots of black pepper on a plate. Coat the drained ravioli in the cornmeal and cheese mixture. Shake off excess and fry the ravioli until golden on each side, 4-5 minutes total. Remove them to a paper-towel lined plate and season with some salt.

2. 2

   For the salad, whisk together the lemon zest and juice, grated garlic, mustard, anchovy paste, hot sauce and Worcestershire then stream in the EVOO, about 5 tablespoons. Coat the romaine in dressing then season with pepper and a handful of grated cheese. Top salad with crispy ravioli and serve.