Ravioli Appetizer Pops Food

RAVIOLI APPETIZER POPS

Steps:

• In a shallow bowl, mix bread crumbs and seasonings. 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 large electric or cast-iron 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. Immediately sprinkle with cheese if desired. Carefully insert a lollipop stick into the back of each ravioli. Serve warm with marinara sauce and pesto.

FRIED RAVIOLI POPS WITH PESTO DIP

Steps:

• For the pesto dip: Toast the pine nuts in a small skillet over low heat, stirring occasionally, until golden brown, about 5 minutes.
• Combine the toasted pine nuts, basil, Parmesan and garlic in a food processor. Pulse until roughly chopped. With the motor running, pour the olive oil through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
• Transfer the pesto to a small bowl and stir in the yogurt, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate if not serving immediately.
• For the ravioli: Place the flour in a shallow bowl. Whisk together the eggs in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a ravioli in the flour, shake off any excess, then dip it in the eggs. Let any excess egg drip back into the bowl, then immediately coat the ravioli in the breadcrumbs, pressing to adhere them to all sides. Repeat with the remaining ravioli.
• Pour 2 inches of vegetable oil into a large heavy-bottomed pot and set over medium-low heat. Attach a deep-fry thermometer to the side of the pot and heat until the oil reaches 360 degrees F. Line a plate with paper towels.
• Fry the ravioli in batches, turning them as needed, until golden brown and crispy, 1 to 2 minutes total. Transfer to the paper towel-lined plate with a slotted spoon. Return the oil to 360 degrees F between each batch.
• Once the ravioli have cooled slightly, insert a lollipop stick into each ravioli. Sprinkle them with Parmesan. Serve the ravioli pops with the pesto dip.

BAKED RAVIOLI APPETIZERS

Steps:

• Preheat oven to 375 degrees.
• Bring 6 quarts of salted water to a boil.
• Add the ravioli and stir gently until the water returns to a boil.
• Reduce the heat to a simmer and cook for 3 minutes.
• Drain the ravioli well and return to the pot with the butter.
• Stir gently to coat.
• Lay the ravioli out on a rimmed baking sheet in a single layer.
• Top each ravioli with a small amount of sauce and a sprinkling of cheese. Put into the oven for 10-15 minutes until they begin to crisp and brown slightly at the edges.
• Serve with toothpicks.