Fried Ravioli With Marinara Sauce Recipes

Steps:

• In 6-quart Dutch oven, heat 1 inch oil to 360°F.
• In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
• Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.

Steps:

• Pour enough 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. To make marinara sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Serving ideas: Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with Parmesan cheese and basil. In a piece of halved french bread, add meatballs, sauce, Parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese. Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses. Store in an air-tight container, or freeze for future use.

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.

Steps:

• Preheat the oil to 375 degrees F. To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches.
• In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream. Stir to combine and season with salt and pepper. Reduce the heat to a simmer.
• When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon. After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate. Repeat with the remaining ravioli. Serve the ravioli with the vodka dipping sauce as an accompaniment.
• In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.
• Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.
• To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.

Steps:

• For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour.
• For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine.
• Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis.
• Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough.
• Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack.
• Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt.
• For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside.
• For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan.

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.