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Caesar Salad with Fried Ravioli


  • 1 pound large ravioli, fresh or frozen

  • 1 cup cornmeal

  • 1/2 cup Parmigiano Reggiano cheese for coating ravioli, plus a handful for salad dressing

  • Salt and lots of freshly ground black pepper

  • 1/2 cup extra virgin olive oil (EVOO), divided

  • Zest and juice of 1 lemon

  • 1 clove garlic, grated

  • 1 tablespoon Dijon mustard

  • 1 teaspoon anchovy paste

  • A few shots of hot sauce, such as Tabasco brand

  • 1 teaspoon Worcestershire sauce (eyeball it)

  • 3 hearts of romaine, chopped


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 three tablespoons EVOO in a large, nonstick skillet over medium heat. Combine cornmeal, 1/2 cup of Parmigiano Reggiano cheese 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.

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