PAN FRIED RAVIOLI RECIPES

Steps:

• Trim Romaine hearts, rinse, shake dry and cut into quarters lengthwise.
• Halve bell pepper, remove seeds, rinse and finely chop.
• Cut ravioli into thick slices (about 1/2 inch).
• Rinse chives, shake dry and cut into rolls.
• Heat the canola oil in a non-stick pan. Add ravioli slices and fry until golden brown on medium heat for 5-6 minutes, turning frequently.
• Meanwhile, mix vinegar, 2 tablespoons of water and olive oil in a bowl. Add diced bell pepper and chives. Season with salt and pepper.
• Arrange salad with the fried ravioli on plates. Add the bell pepper and chive relish and serve sprinkled with onion rings.

Steps:

• Lay out your ravioli in a single even layer on a large rimmed baking sheet and set aside. In a small mixing bowl, whisk together the eggs and milk and, in a shallow baking dish or pie plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
• Retrieve your ravioli and bread each little shape by dipping them into the egg mixture followed by the breadcrumbs. Place the ravioli back onto the baking sheet and set aside while you heat two inches of oil in the bottom of a large heavy bottomed pot over medium heat until it reaches 325 degrees Fahrenheit.
• When the oil is hot, fry the ravioli in batches, turning occasionally until golden brown, about 3three to four minutes. Using a slotted spoon or tongs, transfer the fried ravioli onto a paper towel lined plate or baking sheet to drain.
• To serve, plate the ravioli around a bowl of marinara sauce and sprinkle with the chopped fresh basil.