Crispy Ravioli With Marinara Dipping Sauce Food

CRISPY RAVIOLI WITH MARINARA DIPPING SAUCE

Steps:

• Cook ravioli according to package directions. Drain well. Arrange in single layer on tray; let cool completely.
• Preheat oven to 425˚F. Lightly coat large baking sheet with cooking spray. In shallow bowl, stir together bread crumbs, Parmesan, salt, pepper, garlic powder, paprika and oregano.
• Dredge ravioli in flour and shake off excess. Dip in beaten egg; coat with bread crumb mixture. Transfer to greased parchment paper­-lined baking sheet, spacing about 1-inch apart in single layer. Lightly coat tops with cooking spray.
• Bake for 12 to 15 minutes or until golden brown and crisp. Sprinkle with basil. Serve with warmed marinara sauce for dipping.

FRIED RAVIOLI WITH MARINARA SAUCE

Steps:

• In 6-quart Dutch oven, heat 1 inch oil to 360°F.
• In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
• Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.

RAVIOLI MARINARA

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
• Serve vegetable mixture over ravioli. Serve with cheese.