Stuffed Beef and Mushroom Fried Ravioli Recipes with Queso

Fried Ravioli Recipes The Best Fried Ravioli Recipes!

That’s right I said it, “The Best”, Hands down, Fried Ravioli Recipes…I made it up,  it was my first time, and they were fantastic; so put that in your book!  By the way, yes I did say with Queso and it doesn’t even matter how these things are usually or traditionally made, if it’s good and everybody loves them, what the hell is the problem?  I put Queso inside with the meat and mushrooms and it makes this recipe pop like a firecracker.  Of course the fact that these were made from scratch from my pasta recipes, bread crumb wash or my marinara might have a little bit to do with it(I know I’m modest); but I’m telling ya the Queso really makes this work!

 Fried Ravioli Recipes Made Easy

Look, I’ve got a step by step tutorial of everything I do to make these succulent Fried Ravioli Recipes.  Even the pasta recipe is completely broke down in another video I have on here if you are really needing to get back to basics so you can roll out a Ravioli dough.  I touch base about making the Ravioli dough here just a little bit but if you’re needing details and you want a recipe, watch half of this five minute video http://poormansgourmetkitchen.com/making-fresh-pasta-from scratch.html and it’ll get you up to speed.  Everything else to make Fried Raviolis is in the video below.  Other than the obvious ingredients you need to make a ravioli dough(eggs, flour and salt), all you need to make this work is a meat filler, some vegetables, bread crumbs and some cheese; in this particular case I use Queso!  I found an off brand of that Velveta cheese that makes a Chili Con Queso version of their cheese and it is awesome win you mix it with beef.  Though I suppose any cheese will do if you are looking for substitutions.  In fact, the most important thing I can offer in this recipe truly is the break down of the actual ravioli itself and how to make it so it’s the right texture and consistency of any great Fried Ravioli recipe you’ve ever had.  Isn’t that what we’re all really after?  So really, you’re welcome to put anything in these pockets you feel you’d like to have in them because the bottom line is really how the Ravioli itself truly turns out once you’ve fried it right?  Right!  So follow these easy steps and you will have a fantastic turn out with everything you want this recipe to be.

Fried Ravioli Recipes

Ravioli Dough

1 cup all purpose flour
1 cup bread flour
1 egg
1/2 cup water (tbls’s more if needed)
1 pinch of salt

Filling

2 Tbs Olive Oil
1 cup of hamburger
1 tsp chopped garlic
1 scallion stock
1/2 cup finely chopped mushrooms
1/2 Tbs Italian Seasoning (Thyme, Rosemary, Marjoram, Sage, Basil, Savory)
1/2 cup of Queso cheese
Salt and Pepper to taste

Frying

2 eggs
1  1/2 cups bread crumbs
Canola oil(1/2 inch in the bottom of a skillet)

The video is self explanatory but I’d like to mention a few tips here that will help these Fried Ravioli Recipes really turn out great.  First off, always taste what you’re putting together.  This means, after you’ve prepared and cooked the filling, taste it and make sure it’s everything you want it to be.  If it’s not, adjust it to your particular tastes, simple right!  Second, make sure you’re throwing down some flour on your counter top before you start rolling out your dough and pressing these things together.  It’s quite difficult to keep from tearing the pockets apart if you have to literally peal them off of a sticky counter top, and after applying the necessary pressure to keep these things together and keep the filler inside it’s really easy to do if you haven’t laid down enough flour to keep the dough from sticking; kapeesh?!  Third, try to find a light fluffy bread crumb if you aren’t making them your self.  For these I like to buy the Japanese style breading used for fried shrimp.  The fourth and final step is simple, fry with a high heat; 350 plus.  The reason you want it hot is so the outside crisps, and the inside stays moist.  Just don’t turn it up too high in a skillet before you are ready cause you don’t want a flaming skillet.  Marinara, ranch, or more Queso cheese goes great as a final topping or dipping sauce.  That being said, enjoy you’re Fried Ravioli Recipes with Queso.

Pan Fried Breaded Pork Chop

Breaded Pork ChopThe Breaded Pork Chop

As a child I never liked the way pork chops were made in my home growing up; so I’ve tried to develop a tastier yet simple Breaded pork chop that is full of flavor using premade ingredients that make them really easy.

Turkey Stuffing Breading for a Breaded Pork Chop

In this recipe you can use your favorite chops to make any Breaded Pork Chop; bone in or bone out. Also use your favorite breading, such as turkey stuffing, or ground croutons; and since the seasoning is already there all we need now is a few eggs and a hot pan with canola oil to get started. Watch the video below so you can see how easy it is making a Breaded Pork Chop.

 

Basics when making a Breaded Pork Chop

Always tenderize your chops. I beat the hell out of them with what ever I’ve got. Remember that this is the Poor Man’s Gourmet Kitchen, so most of the time I’ve just got to use what I’ve got; a hammer and pan work just fine. Just make sure that you cover them up with some sort of wrapping or plastic of some sort so you don’t blast the meat all over the kitchen. The important thing here is the end product after the Breaded Pork Chop is fried. You don’t want to end up with some dried out chewy piece of meat with a close resemblance to a baseball glove or an old rope swing tire dogs like to bite on. The goal is to make a very simple yet succulant Breaded Pork Chop that just melts in your mouth!

Stuffed Pork Chop Recipes

stuffed pork chop recipesMy stuffed pork chop recipes

I’ve had the idea in my head for a while now to design rolled stuffed pork chop recipes, and now I have finally got it out of my system. This recipe is stuffed with Boudain, which conists of rice, pork liver and various seasoning.  If that’s not something you want to use or you can’t find it anywhere, a bread stuffing would work well too.

Traditional stuffed pork chop recipes

I suppose traditionally stuffed pork chop recipes would include a thicker chop for the actual stuffing, but I’ve decided to go with a thinner chop that would be easier to tenderize, roll and tie up like a little gift just begging to be opened.  though this recipe is really simple it tends to be a little tedious because of the individual tying of every single pork chop once they’re filled with Boudain.  At the same time however I don’t see it taking any longer than a traditional stuffed pork chop and the presentation is cleaner in my opinion as well as a little fancier with the plate decor.

Stuffed pork chop recipes preperation

In the how to video above, I take the stuffed pork chop recipes to the skillet then to the oven.  It is not a requirement to do both.  In fact one or the other is more than sufficient.  I have personally made them both ways for my family and we have enjoyed them either way.  I surround these chops with vegetables as you can see in the photos, and you are more than welcome to substitute your favorites here.  I chose onions, spinach, zucchini  and yellow squash, but you don’t have to do any of them if you want and can just focus in on the chops.  Regardless, I had a good time throwing this video together for everyone and I certainly hope you enjoy it too.  This is just on of my stuffed pork chop recipes for now and I’ll be posting several others in the near future.