Deep Frying Pastosa’s Vegan Cheese Ravioli
October 9, 2021
Returning to Brooklyn via the Outer Bridge Crossing, I hightailed it to Eltingville’s Pastosa location on Staten Island during peak Sunday dinner time. And though my little rental car was subsequently blocked in on all sides in their little parking lot, the need to re-up my ravioli stock was of utmost importance. I was having a hankering for some toasted ravioli…
Yes, toasted ravioli! It is hard to believe that it’s been like 10 years since I took the time to cook, coat, bread and deep-fry some some pasta pockets. What have I been doing with my life?! This time it’d be the Best of the Boroughs‘ vegan cheese ravioli from Pastosa. Here is the photo rundown of each delicious step.
Panko bread crumbs, nutritional yeast, dried basil, oregano, garlic powder and salt and pepper would make up the dredge.
The spectacular ravioli. I cooked them to al dente.
A slurry of some almond milk and cornstarch to help create a crisp fried exterior.
Ready for the bath of oil. Oops, didn’t take any pictures of them frying!
All fried up!
Crunchy exterior and a divine vegan cheese interior. The best ravioli makes the best toasted ravioli obviously.
So good.
Easy to pick up and dip.
What a way to eat your pasta.