Fried Ravioli Sliders Recipe By Tasty Food

FRIED RAVIOLI SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl add the beef, sausage, salt, and pepper. Mix to combine.
• Spread the meat mixture onto a parchment paper-lined baking sheet.
• Bake for 10 to 15 minutes until fully cooked.
• In a bowl, add bread crumbs, garlic powder red pepper flakes, salt and Parmesan. Stir to combine.
• Take one ravioli and dip in the whisked eggs, then dip into the bread crumb mixture. Repeat with the rest of the ravioli.
• Heat 1 inch (2 cm) of oil until the temperature reaches 350˚F (180˚C). Fry ravioli 4 at a time.
• Cut the cooked meat into 15 pieces.
• Place the fried ravioli on a parchment paper-lined baking sheet in a ring shape. Place 2 squares of cheese on the ravioli. Place a piece of meat on top. Place 2 more squares of cheese on the meat. Place a ravioli on top.
• Bake for 5 minutes until cheese is melted.
• Sprinkle with parsley and serve with tomato sauce for dipping.
• Serve immediately.
• Enjoy!

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

OVEN-TOASTED RAVIOLI

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place 15x10-inch wire cooling rack on top of foil; spray with cooking spray.
• In small bowl, beat egg and water with whisk. In shallow dish or pie plate, mix bread crumbs and cheese.
• Dip each ravioli into egg mixture and then into bread crumb mixture, pressing crumbs lightly to adhere to ravioli; place on rack.
• Bake 15 to 20 minutes or until ravioli are crisp and edges are slightly browned.
• Place Alfredo sauce in microwavable dish; loosely cover, and microwave on High 30 seconds. Stir, and microwave about 15 seconds longer or until warm. Serve with ravioli.

TOASTED RAVIOLI RECIPE BY TASTY

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!

RACHEL'S FRIED RAVIOLI

Steps:

• Coat the raviolis in batter, drip off the excess, then coat in the breading.
• Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels.
• Shake some parmesan cheese or queso cotija on them.
• Serve with salsa and/or marinara sauce for dipping.
• NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.

THE BEST FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
• Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
• Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
• Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

FRIED RAVIOLI

Steps:

• Mix bread crumbs and Parmesan cheese together in a resealable plastic bag.
• Whisk milk and eggs together in a bowl. Dip ravioli in the egg mixture, then add to the bread crumb mixture in the bag; shake until coated.
• Heat vegetable oil in a large frying pan over medium heat. Fry ravioli in batches until filling is heated through and breading is golden brown and crispy, 2 to 3 minutes per side.

BAKED RAVIOLI

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

FRIED RAVIOLI

Steps:

• Cook ravioli according to package directions; drain and pat dry. , In a large skillet over medium heat, brown ravioli in oil in batches until crispy, turning often. Add garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with blue cheese dressing.