Normally, I dont like to throw the word ‘genius’ around (except at customs when asked if I have anything to declare), but I have to say that this is a genius idea. Toasted ravioli as the buns for mini pizza burgers? I mean, c’mon, that’s right up there with the wheel, Euclidean geometry, and alternating current — in my humble opinion, of course.
Don’t forget that Superbowl Sunday is coming up, and if there’s going to be a bunch of rowdy, ravenous people in your house you’re going to need to feed them or things might get ugly. I remember one year when I forgot to buy food for a Super Bowl party and my drunken friends decided to feed themselves. I still miss that dog.*
(*NOTE: No animals were harmed during the making of the above joke.)
Seriously, though these awesome sliders are easy to make and they are a serious crowd-pleaser. And who knows? This might be the ‘killer app’ that will make the crowd in the living room stand up and do The Wave whenever you walk by!
Here’s how to make the Mini Toasted Ravioli Pizza Burgers:
2 dozen large round cheese ravioli (I used Celentano’s)
2 Tbsp half & half or milk
2 Tbsp grated Parmesan cheese
1 cup seasoned Italian-style breadcrumbs
1lb ground beef (80-85% lean), ground turkey, or bulk Italian sausage meat
Shredded mozzarella or a blend of mozzarella and asiago cheeses
Options: pepperoni, black olives, sliced jalapenos
Cook the raviolis according to package directions; drain them and run some cold water over them to cool them down a bit (it’ll make them easier to handle.) Dry them on plain paper towels.
While the ravs are cooking, beat the eggs, milk, and Parmesan together. Place the breadcrumbs in a separate shallow bowl. Set the oven on ‘warm’ or on the lowest temperature.
When the ravs are ready, heat 1/2 inch of oil in a deep skillet or frying pan to about 350 degrees. Dip the ravs in the egg mixture, then in the breadcrumbs, and fry them in batches until golden brown. Drain on plain paper towels or on a rack set over a baking pan. Keep the fried ravs warm in the oven.
Form the meat into 12 small, flat burgers (you want to make them considerably wider than the diameter of the ravs to account for shrinkage) and fry or broil them to your liking. While the bugers are cooking, heat the sauce.
To assemble the mini-burgers: Set 12 of the ravs flat side up, spread with about 2 teaspoons of the sauce, and place a burger on each. Top with another teaspoon (or more) of sauce, a generous amount of cheese, and any optional toppings. Then you can either broil them briefly to melt the cheese first, or just put the top ‘bun’ on (round side up) and serve. You can also cover them with foil and set them in a warm oven until halftime.
Makes 12 mini-burgers.
Please join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: January 13th to January 19th, 2011.
If you liked this article on HuggingtheCoast.Com, you might also enjoy:
- Gourmet Burger Recipe Inspiration From The Build a Better Burger Contest Winners
- Shrimp, Mushroom, and Roasted Chestnut Ravioli Recipe (Fish For Friday Recipe)
- How to Cut and Prepare Fresh Pineapple (Plus The Pineapple Song)
- Mini Lamb Burger Sliders With Harissa Sauce (Party Appetizer Recipes)
- 26 Gourmet Burger Recipes For Warm Weather Cookouts and Parties