Toasted Mexican Ravioli Recipes

Steps:

• Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
• Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
• Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
• Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

Steps:

• In a shallow bowl, whisk eggs and buttermilk. Mix bread crumbs and taco seasoning in a separate shallow bowl. Dip ravioli in egg mixture, then in crumb mixture, patting to help coating adhere., In an electric or deep skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels; immediately sprinkle with cheese. For sauce, in a small saucepan, heat enchilada sauce. Stir in sour cream until blended; heat through. Serve with ravioli and, if desired, jalapeno slices.

Steps:

• If your ravioli is frozen, allow to thaw before breading.
• Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs.
• Fill a large pot or skillet with 2 inches (5 cm) of oil and bring up to 350°F (180°C).
• Carefully place ravioli in the oil (don't crowd them - cook in batches) and let cook for about 1 minute per side until golden brown.
• Set aside on a plate covered with paper towels to drain excess oil.
• Once the ravioli have cooled, plate and serve with warm marinara sauce.
• Enjoy!

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted.

Steps:

• Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
• In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
• In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Steps:

• Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
• Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
• Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some romano and parsley. Serve with marinara sauce.

Steps:

• Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
• Dip ravioli into milk, and place close together on top of the crumbs. Cover completely with more bread crumbs. Pat down so the coating adheres. Repeat as necessary until all the ravioli is coated. (If you prefer, the ravioli can be dipped and breaded separately.)
• Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
• Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce.

Steps:

• Preheat oven to 375.
• Combine ground fiber one/breadcrumbs with seasonings into a small bowl with lid.
• Pour egg substitute into shallow bowl.
• Cover each ravioli in egg substitute.
• Dredge in breading.
• Place ravilois on greased baking sheet and lightly spray the tops of the raviolis with PAM.
• Bake for 10 minutes or until golden brown.
• Serve with marina sauce.

Steps:

• In a shallow bowl beat together eggs and evaporated milk. Put bread crumbs in another shallow bowl. In a small saucepan heat sauce over moderate heat until hot and keep warm, covered.
• In a small heavy kettle (about 5 quarts) heat 1 inch oil over moderate heat until a deep-fat thermometer registers 350°F. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray.
• With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Return oil to 350°F. before frying remaining ravioli in same manner.
• Transfer hot ravioli to a platter and sprinkle with Parmesan.
• Serve ravioli with warm marinara sauce for dipping.

Steps:

• Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
• Set aside to cool.
• Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
• Dip ravioli in beaten egg, then cover in breadcrumbs.
• Fry in batches in hot oil until golden brown, about 5 minutes; drain.
• Sprinkle hot ravioli with parmesan cheese.
• Heat marinara sauce and set aside in serving bowl.
• Serve ravioli with dipping sauce.