CAESAR-ISH SALAD AND FRIED RAVIOLI

1 pound fresh large ravioli, any variety
FOR THE DRESSING:
1 lemon (zest and juice)
1 large garlic clove, finely chopped
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
1/2 cup extra-virgin olive oil, divided use
FOR FRYING THE RAVIOLI:
1 cup cornmeal
1 cup grated Parmesan cheese, or more to taste
Freshly ground black pepper
FOR SERVING:
3 hearts of romaine, chopped

Bring a large saucepan of lightly salted water to a boil. Cook ravioli.

TO MAKE THE DRESSING:
While pasta cooks, in a small bowl whisk together lemon zest and juice, garlic, mustard, anchovy paste, hot sauce and Worcestershire sauce. Stream in 1/4 cup olive oil, whisking constantly.

When the ravioli float to water's surface, drain and set aside.

On a plate, mix together the cornmeal, 1/2 cup of the Parmesan and plenty of pepper.

TO FRY THE RAVIOLI:
In a large, deep nonstick skillet, heat 1/4 cup oil over medium- high. Working in batches, dredge ravioli through cornmeal and cheese mixture, shaking off excess.

Fry ravioli in oil until golden, about 2 minutes per side. Transfer to a paper-towel-lined plate. Season the ravioli with salt.

TO SERVE:
In a large bowl, toss the romaine with dressing (whisk again if needed). Season with pepper and remaining cheese and toss again.

Divide salad among four large bowls and top with fried ravioli.

Makes 4 servings
Source: Rachael Ray: Just in Time by Rachael Ray

Category:  Salads, Assorted
Msg Link:  http://www.recipelink.com/msgid/39801