Asian Noodles with Potstickers
Serves 2

1/2 pkg Rice noodles (found in the Asian aisle of the grocery store)
1/2 Package of frozen stir fry vegetables (or whatever you have on hand)
Frozen potstickers
1/2 cup soy sauce
1 tablespoon honey
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
Green onions, sliced thinly on the diagonal

Instructions:
In a small bowl, mix the cornstarch into the soy sauce. Set aside.

In a medium saucepan, bring water to a boil. Once boiling, drop the noodles into the water and remove from heat. Soak until tender. Set aside. Meanwhile, cook the potstickers according to package directions.

Heat the vegetables in a medium skillet, according to package directions. Add the soy sauce mixture, honey, and sesame oil and stir. Add the noodles and potstickers, tossing to coat in the sauce. Top with green onions and serve.

Fried Ravioli
Serves 2 or 3

1 package cheese ravioli from the refrigerated section of the grocery store. Recommended: Buitoni Riserva Quattro Formaggi Agnolotti
1/2 cup flour
3 eggs
1 cup italian bread crumbs
Marinara sauce, for serving. Recommended: Classico 4-Cheese
Vegetable oil, for frying

In a large saucepan, heat enough oil to be a few inches deep in your pan over medium to medium-high heat until it reaches 350 degrees (a candy/frying thermometer is helpful to have). Note: you can test the temperature of your oil but dropping a little piece of bread into the oil. If it bubbles and floats to the top and starts to fry, the oil is ready.

Make an assembly line with three bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with a small splash of water. Place the bread crumbs in the third bowl. Lastly, line a large plate with paper towels.

Dip the ravioli in the flour and coat completely. Then coat the ravioli in the eggs, then in the bread crumbs, coating completely. Next, coat in the egg and bread crumbs again. This second layer is key to getting a nice thick crust that will stay attached to the ravioli. Repeat with all ravioli.

Place 2 or 3 ravioli gently into the oil and fry until golden brown. Don’t add too many ravioli at once, or you will decrease the temperature of the oil leading to soggy ravioli. Remove the ravioli from the oil and let cool on the paper towel-lined plate. Repeat with remaining ravioli.

Warm the marinara sauce to serve with the ravioli. Serve with a salad to make a meal. Enjoy (in moderation)!!