# Anyone a cook?
**URL:** https://forums.speedlife.net/t/anyone-a-cook/3438
**Category:** NYSpeed Off Topic
**Created:** [October 15, 2005, 4:39pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438 "2005-10-15T16:39:39Z")
**Posts on this page:** 14
**Page:** 1
### Author:  [@funkylemons](https://forums.speedlife.net/u/funkylemons)
#### Post date: [October 15, 2005, 4:39pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/1 "2005-10-15T16:39:39Z")
I ate fried raviolis last night at a rest. they were teh pwn… I want to make some at my house…
how do you get breadcrumbs to stick to raviolis while you fry them in oil?
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### Author:  [@Ovrwrkd](https://forums.speedlife.net/u/Ovrwrkd)
#### Post date: [October 15, 2005, 4:48pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/2 "2005-10-15T16:48:09Z")
[http://www.cooks.com/rec/doc/0,181,151181-250193,00.html](http://www.cooks.com/rec/doc/0,181,151181-250193,00.html)
I know you can be lazy sometimes Tom… but com’ooooooonnn 😛
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### Author:  [@funkylemons](https://forums.speedlife.net/u/funkylemons)
#### Post date: [October 15, 2005, 4:50pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/3 "2005-10-15T16:50:34Z")
i found like 23049873204 recipes on the internet… but they were all making them from scratch… too much work.
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### Author:  [@Rx3](https://forums.speedlife.net/u/Rx3)
#### Post date: [October 15, 2005, 4:57pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/4 "2005-10-15T16:57:38Z")
I’m not 100% sure, but here is my best guess:
If you are making the raviolli from scratch, you are supposed to pre-cook it first, then you coat it with butter or a little bit of oil (Pam Spray if you’re lazy?). Then you put the ravioli in the oven and bake it to get the breadcrumbs to stick to the outside of the ravioli.
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### Author:  [@haner](https://forums.speedlife.net/u/haner)
#### Post date: [October 15, 2005, 5:03pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/5 "2005-10-15T17:03:05Z")
pre cook, egg wash, fry.
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### Author:  [@funkylemons](https://forums.speedlife.net/u/funkylemons)
#### Post date: [October 15, 2005, 5:16pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/6 "2005-10-15T17:16:16Z")
noooo… im NOT cooking it from scratch
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### Author:  [@Rx3](https://forums.speedlife.net/u/Rx3)
#### Post date: [October 15, 2005, 5:18pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/7 "2005-10-15T17:18:15Z")
It doesn’t matter if your going from scratch or not. You have to coat the ravioli with _something_ to make the breadcrumbs stick. Butter, eggs (ugh), oil, something 🙂
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### Author:  [@OfficerK](https://forums.speedlife.net/u/OfficerK)
#### Post date: [October 15, 2005, 5:59pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/8 "2005-10-15T17:59:57Z")
> [@haner](#):
>
> pre cook, egg wash, fry.
ding ding ding!
yeah the egg wash (little water with egg), dredge in breadcrumbs. Preferably I would use pankow. . .asian breadcrumbs, little larger, better for frying, they’ll stick better etc. Then fry in hot oil, only doing a few at a time, dont let the oil temp drop too low!
YUMMMMM
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### Author:  [@vq30de](https://forums.speedlife.net/u/vq30de)
#### Post date: [October 15, 2005, 6:02pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/9 "2005-10-15T18:02:22Z")
panko bread crumbs \> \*
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### Author:  [@funkylemons](https://forums.speedlife.net/u/funkylemons)
#### Post date: [October 15, 2005, 6:28pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/10 "2005-10-15T18:28:49Z")
going to tops now… mmmm so hungry.
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### Author:  [@RedGoober4Life](https://forums.speedlife.net/u/RedGoober4Life)
#### Post date: [October 15, 2005, 6:32pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/11 "2005-10-15T18:32:27Z")
I have found that egg-beaters work better than regular eggs for coating things with bread crumbs. 🙂
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### Author:  [@funkylemons](https://forums.speedlife.net/u/funkylemons)
#### Post date: [October 15, 2005, 10:37pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/12 "2005-10-15T22:37:20Z")
they were yummy… lots left over… cost me a total of $2.69…
edit: I had a bit of shredded mozz cheese left over in the fridge… melted it ontop in the oven… mmmmmm
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### Author:  [@Ninja](https://forums.speedlife.net/u/Ninja)
#### Post date: [October 15, 2005, 11:07pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/13 "2005-10-15T23:07:41Z")
:tup: Martha… whats for dessert?
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### Author:  [@funkylemons](https://forums.speedlife.net/u/funkylemons)
#### Post date: [October 15, 2005, 11:08pm UTC](https://forums.speedlife.net/t/anyone-a-cook/3438/14 "2005-10-15T23:08:29Z")
my ass of course… come ply… even marc is plying on shattered hand