Seahawks 33, Toasted Ravioli 6

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

Seahawks vs. Toasted Ravioli Preview

Honestly not much to say about this week’s meal. Very simple—you take the ravioli (chicken and mozzarella) dip it in the milk/egg mixture, cover it in bread crumbs, and it's into the hot oil. Then serve with parmesan cheese and sauce. As simple as sacking Marc Bulger with a giant club.

Next year, assuming the Seahawks aren’t moved to another division with actual professional teams, we will attempt to make the ravioli from scratch (we’re thinking a St. Louis breakfast for the 10am game in November).

We did however make a little cooking discovery. Our favorite beverage is black tea (with milk and sugar), and before this fall the only meals we made were pasta-based, so we are used to liquid boiling when it is hot enough to cook. We must have stared at that pan full of vegtable oil for half an hour; finally we turned the burner from medium to high in hopes of some bubbles, nothing. Right before kick off we got tired of waiting and tossed a breaded ravioli in, just to see.

The noise that followed had us running from our home shrieking.

It looked like the scene from Austin Powers where the sea bass chew that guy’s head off. We quickly removed the now completely charred ravioli out of the killer goop, and turned the burner off. The rest were cooked at much more peaceful and lower temperature.

Now we know.

Next Week—Seahawks have a bye. In the meantime enjoy the World Series by covering hot dogs with elk meat and clam chowder.