SUPER DUPER EASY FRIED RAVIOLI - YUM!
Super duper easy and delicious! Using a pre-made ravioli makes these so simple to prepare. The added seasoning to the egg mixture adds a pop of flavor to the ravioli. They fry up nice and crunchy. The dipping sauces are a must and bring a bold flavor to the dish. Using different spices and creating two different flavor profiles...
Provided by Dana Ramsey
Categories Meat Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Italian Style Fried Ravioli After the cheese ravioli is thawed pat dry and set aside. In a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Italian Seasoning Blend, mix well. In the next bowl, place the Italian panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper, mix.
- 2. Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
- 3. Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a Marinara Sauce. I used Bertolli brand.
- 4. Southwestern Fried Ravioli After the meat & cheese ravioli is thawed pat dry and set aside, in a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Southwest Seasoning Blend, mix well. In the next bowl place the plain Panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper and the cayenne pepper, mix.
- 5. Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
- 6. Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a salsa. I used my own homemade salsa.
- 7. Note: There are so many variations to this recipe and if you make your own ravioli then the variations are endless! I was very pleased how my first run on this turned out and will be adding other variations in the future. Like spinach, portabella mushroom and cheese ravioli!
THE BEST FRIED RAVIOLI
I got this recipe off of "Everyday Italian" with Giada De Laurentiis. TALK about GOOD!! I made it for my husband (who is a ONLY meat and potatoes kind of guy) and he flipped! It's even better than cheese sticks...and who can top that?
Provided by LittleMissCook
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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
Fried ravioli, a popular appetizer in St. Louis, Missouri, is breaded and deep-fried pasta. If frying pasta sounds strange to you, keep an open mind: crispy pasta shell, soft cheese filling and ample marinara sauce for dipping; what's not to like?
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
EASY HOMEMADE RAVIOLI
This is short cut way of making delicious homemade ravioli. Serve with your favorite sauce and more grated cheese.
Provided by mandabears
Categories European
Time 10m
Yield 24 Ravioli
Number Of Ingredients 6
Steps:
- Filling:.
- In a large bowl mix Ricotta, spinach, egg yolk and parmesan cheese.
- Salt and pepper to taste.
- Ravioli:.
- Place 1/2 tablespoon of filling in the center of the wonton wrapper.
- Moisten edges of wonton wrapper with water.
- Fold into a triangle.
- Press edges to seal.
- Bring large pot of salted water to boil.
- Drop 12 Ravioli into boiling water at a time.
- Cook until ravioli floats.
- Drain well.
Nutrition Facts : Calories 54, Fat 2.2, SaturatedFat 1.3, Cholesterol 14.7, Sodium 91.3, Carbohydrate 5.3, Fiber 0.3, Sugar 0.1, Protein 3.1
SUPER EASY 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRIED RAVIOLI
In Catonsville, Maryland, Lee Server dresses up packages of cheese ravioli with a handful of seasonings for these mouthwatering bites. "I like to garnish them with extra parsley for a nice look."-Lee Server, Catonsville, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 19 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
RACHEL'S FRIED RAVIOLI
Very yummy and easy fried ravioli. Feel free to use your own homemade ravioli, I had coupons for Buitoni so I got their whole-wheat 4-cheese ravioli, it turned out great. Using this to make fried gnocchi works well too! (I especially love frying up whole wheat pumpkin gnocchi.) Makes an awesome kid pleaser, comfort food, and party favorite.
Provided by the80srule
Categories Lunch/Snacks
Time 30m
Yield 24 raviolis, 24 serving(s)
Number Of Ingredients 9
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.
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