BREADED RAVIOLI RECIPES

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BREADED CAULIFLOWER RECIPE: HOW TO MAKE IT



Breaded Cauliflower Recipe: How to Make It image

Meet the Cook: My mother gets the credit for this delicious dish, which is a mainstay at our house. It can be an appetizer or side dish...and is wonderful served with turkey, roast beef and ham. My husband, our teenage son, Daniel, and I live on a country acreage. I enjoy gardening and collecting cookbooks. -Sandra Furman-Krajewski, Amsterdam, New York

Provided by Taste of Home

Categories     Appetizers    Side Dishes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 12

1 small head cauliflower, broken into florets (about 5 cups)
4 large egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter
Minced fresh parsley, optional

Steps:

  • Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside. , In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large bowl. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat. , In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 341 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 205mg cholesterol, SodiumContent 780mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

BEST TOASTED RAVIOLI RECIPE - HOW TO MAKE TOASTED RAVIOLI



Best Toasted Ravioli Recipe - How To Make Toasted Ravioli image

Ravioli easily transforms from main dish to addicting app with a delicious crunchy coating from Delish.com

Provided by Lauren Miyashiro

Categories     feed a crowd    appetizers    snack

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

2

large eggs

1/2 c.

milk

1 c.

Italian bread crumbs

1/4 c.

freshly grated Parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper

1 lb.

frozen ravioli

Marinara, warmed (for serving)

Vegetable oil, for frying

Marinara, sauce for serving 

Steps:

  • Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper.  Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat. Place on prepared baking sheet. Freeze until solid, 30 minutes.  In a large pot over medium heat, heat 2” oil until shimmering (about 365°). Working in batches, fry ravioli until golden and pasta is cooked through, 3 to 4 minutes, flipping as necessary. Place on a paper towel lined plate and immediately sprinkle with more Parmesan.  Serve warm with marinara for dipping.  Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper.  Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat, then dip back in egg mixture. Place on prepared baking sheet. Freeze until solid, 30 minutes.  Working in batches, place in basket of air fryer and cook at 400° for 7 minutes. Remove from basket and top with Parmesan.  Serve warm with marinara sauce for dipping. 

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  • Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go. 3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.
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Toasted ravioli is a St. Louis specialty; Marlboro Man and I first tried it years and years ago when we visited St.
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  • Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go. 3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.
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