Ravioli pizza is exactly what it sounds like: whole ravioli, filled with ricotta cheese, as a pizza topping. I once tried ziti as a pizza topping, which is horrible and wrong and you should never try, but ravioli is not 100% starch, so it has some promise as a pizza topping. How was it? Close to inedible.
Pasta on pizza is something I’ve seen in a few places, even relatively successfully in some, but for me, in order for it to work, the pasta has to crisp up and brown a bit—it’s a textural effect more than anything. Soft ravioli on top of soft crust doesn’t add anything to a slice but bulk. To be fair, it seems like bulk is really what Rosa’s is after.
Well, this is America. So we’ll skip the ravioli pizza. What if it’s spiciness and grease you’re after instead? The improved-upon taco is a creation of Nick over at Dude Foods, who also brought us the Bacon Weave Double Cheeseburger.
The secret to the taco, if you’re wondering, is to remove all of the filling from the taco, batter and fry just the shell, and then put the filling back in. Is it worth it? Nick writes:
Overall it was even better than the original Deep Fried Doritos that I made. I mean, Beer and Bacon Battered Deep Fried Doritos are great and all, but using those same ingredients and turning them into a taco just takes it to a whole new level.
Next up, he might wrap a Doritos Loco Taco in bacon.
There are many more possible phases of this food item. For example, Frito-Lay could come out with a deep-fried Doritos Loco Taco Doritos flavor. Then Taco Bell could use the deep-fried Doritos Loco Taco Dorito flavor to make a taco shell for another iteration of Doritos Loco Tacos. Then someone could deep-fry the Deep-Fried Doritos Loco Taco Doritos Loco Tacos. With bacon.
While we’re at it, can I deep-fry the ravioli pizza, too?
So This Exists: Ravioli Pizza at Rosa’s in Huntington, Long Island [Slice] (via Foodbeast)
The Deep Fried Doritos Locos Taco [Dude Foods] (also via Foodbeast)