Hispasian Ravioli?
April 14, 2008, 7:50 pm
Filed under: in the kitchen

So here was the experiment (and a scientific experiment at that!): Take potsticker wrappers from the refrigerated case at the Vietnamese grocery store. Add three types of cheese from the Hispanic grocery store. Fry half, boil half. Taste. Judge.

(From right to left)

Cheese One: Don Francisco Queso Fresco, Whole Milk (large wheel)

Cheese Two: Los Altos La Cubeta Queso Fresco, Whole Milk (molded)

Cheese Three: Rancho Grande Sierra Fresco, Skim (large wheel)

I thought cheese one would win, as it was the closest in moistness and texture to ricotta cheese. I was rooting for cheese two, as it was the only one that didn’t come shrink-wrapped in plastic. I threw in cheese three because it looked firm and different and I needed an underdog.

Each potsticker wrapper peels off the stack ready to go. Put a dab of cheese on one side, wet the edges with a damp finger, fold over, and crimp with a fork. Flip it and crimp the other side for good measure. If boiling, drop in rapidly boiling salted water for three(ish) minutes. If frying, lay in a pan of very hot oil for thirty(ish) seconds until crisp on one side, flip and fry second side equally.

Each ravioli was cut in half and tasted by itself and with marinara sauce.

Cheese One

Cheese Two

Cheese Three

Cheese One

Cheese Two

Cheese Three

Surprise: The Skim Sierra Fresco (cheese three) won both rounds. The quesos frescos got rubbery and firm in both the boiled and fried instances. The third cheese, which was firm to begin with, got softer. I have no idea the chemistry of why, but it was yummy. And fun to put together. And way cheaper than prepared fresh ravioli from the deli counter of your major supermarket chain. (I will pretend I didn’t discover while looking up the links that the winner is made by the Hispanic equivalent to Kraft.)

Next experiment puts stewed apples in the potsticker wrapper, fries it, and shakes cinnamon sugar over the top. Majorly good party food, for the win.

5 Comments so far
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Queso Fresco is an awesome substitute for paneer in Indian ‘gravy’-style dishes. It holds its shape and has a similar texture. I’ve substituted queso freso, (and decent haloumi cheese, available at the middle-eastern grocery) for paneer often since thehy’re far easier to find, and much less expensive than Paneer is in T-town.

Comment by aa

thanks for that advice, as i’ve now got two big chunks of queso fresco to use up. :)

Comment by architheque

another interesting bit of food trivia…in a book I recently read, called ‘Eating India’ the author Chitrita Banerjee (also bengali) mentions a connection between ‘Quejo Fresco’ and that most loved of all bengali sweets – the rosogolla (balls of paneer in sugar syrup)
Apparently when the portugese arrived in the area they started to train/rely on local bengali suppliers for quejo fresco. The curdling of milk for that kind of cheese was apparently not common in Indian culinary culture until that point. Familiarity with quejo fresco gave the bengalis ideas about how it could be used to make sweets. The bengalis are the only ones in India who have a huge repertoire of cheese (called ‘chhena’) based sweets.

Comment by aa

looks yummy! zomg you’re making me so hungry!

Comment by lucy

[…] Bok Choy with Bacon Hispasian Ravioli Make It Up Bok Choy and Tofu No Comments so far Leave a comment RSS feed for comments on this […]

Pingback by Bacon and Bok Choy Potstickers « architheque

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