Baked Ravioli Appetizers Recipes

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

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.

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.