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.

Fajita recipes with sautéed shrimp and marinated steak

Fajita recipesHomemade Fajita recipes

I think some people think Fajita recipes can be intimidating, but truthfully they’re just a real fancy taco.  So if you really want to break it down and make it simple in order to do it yourself, all you have to do is pick your favorite meats and vegetables and start cooking!  It’s really that easy!

Fajita recipes and their similarities

Fajita recipes vary with their individual seasonings and preparations but they all have one simple thing in common that has never changed no matter how you decide to prep them; they all end up in a Tortilla! Whether you decide to use steak, shrimp, and fish, chicken or even decide to go vegetarian, as long as something hot and flavorful ends up in that tortilla smothered in goods, you’ve got yourself a fajita.

The reason why I’ve chosen this particular style from other tradition Fajita recipes is because it combines so many different fresh elements from other interpretations of what Fajitas should taste like.  So you really get the best of both worlds.  The prep time is minimal and the costs are low on the ingredients, so what is there really to complain about with this recipe.  In these Fajita recipes anything can be substituted so feel free to use your imagination and enjoy!

In this video I use:

1/2 green bell pepper
1/2 yellow bell pepper
1/2 yellow onion
1/2 1lb. bag of bacon (crushed bacon bits)
1/2 cup graded pepper jack cheese
1 cup sliced mushrooms
1 pound fresh large white jumbo shrimp
1 bag of pre made mesquite marinade
1 garlic clove
2 tbls butter
2 tbls bacon grease or olive oil
3 thin sliced center round cut steaks

Don’t feel obligated to use everything the way I use ingredients in this video and recipe.  That truly is the beauty in the soul search of finding your own tastes and likes in recipes you want to use or even recreate for your own tastes and needs.  That being said, Feel free to add in anything you feel you’d like to have in these Fajita recipes, including spices or any kind of meat and vegetable substitution.

Mussels Recipes for Moules Marinieres

Mussels Recipes for Moules MarinieresMussels Recipes for Moules MarinieresMussels recipes for Moules Marinieres!

What ever the hell that means right??  Break it down, Mussels recipes for Moules Marinieres…Well I don’t know the proper translation in french but I do know in English it means fantastic!  Butter, garlic, white wine…sounds like a party!  Now if we can just figure out how to cook these damn Mussels we might even have something to snack on in the meantime.

Mussels recipes for Moules Marinieres made easy:

Well believe it or not, this Mussels Recipes for Moules Marinieres is quick and easy like anything else I’ve demonstrated, and quite honestly they even make you feel proud when your done.  Just be sure that you don’t over cook the actual mussel when you steam them.  The last thing you want in the world when you are making this recipe is to end up with a bunch of chewy tateless mussels with only a bad ass salsa to show for it.  But don’t be scared, Jump right in, Mussels rock and you know it.  Just watch the quick flick below and prove to your self you can do it!

In this Mussels Recipes for Moules Marinieres you will use:

1 cube butter
1 tbls chopped garlic
1/2 tsp. Anchovy paste
2 tbls scallions
1 tbls. green bell pepper(optional)
1/2 cup white wine
1 pinch parsley
1 pinch thyme
1/4 tsp. chili flakes

When you make the salsa start everything in this order; butter, then garlic, anchoy paste, scallions, bell pepper, white wine, parsely, thyme, and then chile flakes.  After you’ve steam the Mussels the you give them a good toss in a large enough bowl to distribute the salsa evenly through the shells.  You can then seperate your portions onto plates and serve your Mussels Recipes for Moules Marinieres.