TOASTED RAVIOLI RECIPE: HOW TO MAKE IT
While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. 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 deep cast-iron or electric 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. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.
Nutrition Facts : Calories 73 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
OVEN-TOASTED RAVIOLI RECIPE - BETTYCROCKER.COM
Crispy, crunchy and cheese-filled, these easy, oven-baked raviolis are perfect for dipping and sure to be the appetizer your guests won’t be able to keep their hands off of.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 370 , CarbohydrateContent 35 g, CholesterolContent 100 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 12 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 0 g, TransFatContent 1/2 g
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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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