Cacio e Pepe Caesar Salad
Ingredients
- 1 box Ripi Cacio e Pepe Ravioli, defrosted
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 3 eggs, beaten
- 2 1/2 cups oil
- 3–4 cups chopped romaine
- 3–4 cups crunchy green leaf lettuce
- 1/4 cup freshly grated Parmesan
- 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1/2 cup mayonnaise
- 2 cloves garlic, grated
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Add the flour, eggs, and breadcrumbs to three separate shallow bowls. Season all three with a generous pinch of salt. Dip each ravioli into the flour and eggs, then coat in breadcrumbs, pressing lightly for an even coating. Shake off any excess and place on a wire rack over a sheet pan.
- Place the breaded ravioli in the freezer for 20 minutes.
- Heat the oil over medium heat to 350°F. Fry the ravioli in small batches for about 2 minutes per side, until golden brown and crispy. Drain and cool on a paper towel-lined wire rack.
- In a large bowl, whisk together the mayonnaise, Dijon, anchovy paste, garlic, lemon juice, Worcestershire sauce, Parmesan, a large pinch of salt, and freshly cracked black pepper.
- Dress the greens, top with fried ravioli, cracked black pepper, and more grated Parmesan.
