{"id":487,"date":"2012-03-30T09:38:34","date_gmt":"2012-03-30T14:38:34","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=487"},"modified":"2019-02-11T22:08:40","modified_gmt":"2019-02-12T05:08:40","slug":"stuffed-beef-and-mushroom-fried-raviolis-with-queso","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/stuffed-beef-and-mushroom-fried-raviolis-with-queso\/","title":{"rendered":"Stuffed Beef and Mushroom Fried Ravioli Recipes with Queso"},"content":{"rendered":"

\"\" <\/a>The Best Fried Ravioli Recipes!<\/h2>\n

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!<\/p>\n

 Fried Ravioli Recipes Made Easy<\/h3>\n

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<\/a> 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.<\/p>\n