TOASTED RAVIOLI
While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. -Cristina Carrera, Kenosha, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED RAVIOLI
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
TOASTED RAVIOLI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
- In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
TOASTED RAVIOLI
Toasted ravioli is crispy, crunchy, cheese filled, Italian goodness - make this fun appetizer in your oven or air fryer!
Provided by April Woods
Categories Appetizer Main Course
Number Of Ingredients 6
Steps:
- In a small prep bowl mix the breadcrumbs and parmesan cheese. In a second bowl whisk your eggs.
- Dip each ravioli into the beaten eggs followed by the breadcrumbs. Press ravioli into the breadcrumbs to make sure they stick. If desired, spray lightly on both sides with oil.
- Place ravioli in a single layer on a parchment or silicone lined cooking sheet and bake at 400°F for about 15 minutes, turning halfway through the cook time, until crispy and browned to your liking.
- Serve with marinara or spaghetti sauce.
- In a small prep bowl mix the breadcrumbs and parmesan cheese. In a second bowl whisk your eggs.
- Dip each ravioli into the beaten eggs followed by the breadcrumbs. Press ravioli into the breadcrumbs to make sure they stick. If desired, spray lightly on both sides with oil.
- Preheat air fryer to 350°F. Place ravioli in a single layer in preheated air fryer basket for about 10 minutes, turning halfway through the cook time, until crispy and browned to your liking.
- Serve with marinara or spaghetti sauce.
Nutrition Facts : Calories 270 kcal, ServingSize 1 serving
TOASTED RAVIOLI RECIPE BY TASTY
Here's what you need: ravioli, flour, italian breadcrumb, marinara sauce, vegetable oil, eggs, milk
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
Steps:
- If your ravioli is frozen, allow to thaw before breading.
- Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs.
- Fill a large pot or skillet with 2 inches (5 cm) of oil and bring up to 350°F (180°C).
- Carefully place ravioli in the oil (don't crowd them - cook in batches) and let cook for about 1 minute per side until golden brown.
- Set aside on a plate covered with paper towels to drain excess oil.
- Once the ravioli have cooled, plate and serve with warm marinara sauce.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 1 gram, Fat 11 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
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- Mix the egg and milk (2 tablespoons) along with a pinch of kosher salt and black pepper in a shallow bowl. Pour the bread crumbs (1 cup) into another shallow bowl. Get out a baking sheet or large plate to place prepared ravioli.
- With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove excess. Place in the bread crumbs and bread each side thoroughly, using your other clean hand to pat the breadcrumbs into the surface. Place breaded ravioli on a baking sheet or large plate.
- Heat 1/4 cup olive oil in a large heavy skillet (I like to use cast iron) over medium-high heat. When the oil is hot (place the handle of a wooden spoon into it to see if it bubbles), add the ravioli to the skillet. Fry for about 2 minutes on each side, until the bread crumb coating is golden brown. I recommend using a fish turner/slotted spatula to flip them. Remove to a paper towel lined plate or baking sheet. Note: make sure the ravioli are spread out to not touch each other - you may need to do two batches, and you may need to add more oil if you do this. Also, keep an eye on the temperature of the oil, since all burners are different - if the ravioli is turning too dark or the oil starts smoking, turn the heat down to medium or even medium-low.
- Garnish the ravioli with fresh parsley and parmesan cheese if desired, and serve with marinara sauce for dipping.
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