Caesar Salad With Fried Ravioli

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I saw this today on rachael ray and thought it sounded good.

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Steps

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Bring a large pot of water to a boil for ravioli.

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Salt water and cook a minute less than package directions for either fresh or frozen pasta , then drain thoroughly.

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Heat about 3 tablespoons evoo in a large , nonstick skillet over medium heat.

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Combine cornmeal , 1 / 2 cup of parmigiano reggiano and lots of black pepper on a plate.

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Coat the drained ravioli in the cornmeal and cheese mixture.

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Shake off excess and fry the ravioli until golden on each side , 4-5 minutes total.

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Remove them to a paper-towel lined plate and season with some salt.

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For the salad , whisk together the lemon zest and juice , grated garlic , mustard , anchovy paste , hot sauce and worcestershire then stream in the evoo , about 5 tablespoons.

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Coat the romaine in dressing then season with pepper and a handful of grated cheese.

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Top salad with crispy ravioli and serve.

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Ingredients

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ravioli, cornmeal, parmigiano-reggiano cheese, salt, fresh ground black pepper, extra virgin olive oil, lemon, juice and zest of, garlic clove, dijon mustard, anchovy paste, hot sauce, worcestershire sauce, romaine lettuce