TOASTED RAVIOLI
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
Time 35m
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, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
TOASTED RAVIOLI AND BASIC RAVIOLI DOUGH
Provided by Robert Irvine : Food Network
Time 2h20m
Yield 40 (2-inch) ravioli
Number Of Ingredients 15
Steps:
- For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour. For the filling: Mix together all of the ingredients until fully incorporated in a bowl. Chill in the refrigerator for at least 20 minutes, or up to 1 hour. To assemble: Divide the rested dough into 2 equal-size pieces and roll out on a floured work surface to a thickness of 1/8-inch. On 1 dough sheet, distribute tablespoon-sized portions of the filling, at least 2 inches apart. Brush the edges of the dough with the egg wash. Carefully lay the second sheet of dough on top and press the edges shut with your fingertips. Use a round 1 1/2-inch ravioli cutter to portion out ravioli pieces, pinching the edges shut to ensure no air is trapped inside. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Whisk the remaining 3 eggs and cream in a shallow bowl. Place the breadcrumbs and Parmesan into another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture. Working in batches, carefully drop the ravioli into the saucepan and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches. Place directly onto a cooling rack lined with aluminum foil to drain any excess oil. Serve with warm tomato sauce and freshly grated Parmesan.;
- Serving suggestion: tomato sauce and freshly grated Parmesan.
ST. LOUIS TOASTED RAVIOLI
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Provided by Barb
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g
TOASTED RAVIOLI
Provided by Patricia Brooks
Categories pastas, appetizer
Time 15m
Yield appetizers for 10 people
Number Of Ingredients 6
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.
BAKED TOASTED RAVIOLI
I got this recipe from Taste of Home magazine and made a few switches, This recipe is simple and easy. Because it is baked and not fried it is healthier and it tastes even better!
Provided by Anna Haines
Categories Lunch/Snacks
Time 30m
Yield 22 ravioli's, 4 serving(s)
Number Of Ingredients 3
Steps:
- cook ravioli as instructed on bag-let set for 10 minute.
- pour crutons in a plastic bag and crush them.
- Put crushed crutons in a bowl.
- pour salad dressing in a bowl.
- dip ravioli in salad dressing- cover completely.
- dip ravioli in crumbs-cover completely.
- put on baking pan with foil and cooking spray.
- bake for 10-12 minutes or until well browned.
Nutrition Facts : Calories 152.3, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.8, Sodium 1544.1, Carbohydrate 23.4, Fiber 1.8, Sugar 11, Protein 3.4
TOASTED RAVIOLI RECIPE BY TASTY
Here's what you need: ravioli, flour, italian breadcrumb, marinara sauce, vegetable oil, eggs, milk
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 134 calories, Carbohydrate 1 gram, Fat 11 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
TOASTED RAVIOLI
Categories Cheese Pasta Appetizer Fry Cocktail Party Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 as an hors d'oeuvre
Number Of Ingredients 7
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.
FRIED RAVIOLI SLIDERS RECIPE BY TASTY
Here's what you need: ground beef, ground sausage, salt, pepper, italian breadcrumb, garlic powder, red pepper flakes, salt, grated parmesan cheese, eggs, raviolis, oil, mozzarella cheese, fresh parsley, tomato sauce
Provided by Julie Klink
Categories Appetizers
Yield 15 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- In a bowl add the beef, sausage, salt, and pepper. Mix to combine.
- Spread the meat mixture onto a parchment paper-lined baking sheet.
- Bake for 10 to 15 minutes until fully cooked.
- In a bowl, add bread crumbs, garlic powder red pepper flakes, salt and Parmesan. Stir to combine.
- Take one ravioli and dip in the whisked eggs, then dip into the bread crumb mixture. Repeat with the rest of the ravioli.
- Heat 1 inch (2 cm) of oil until the temperature reaches 350˚F (180˚C). Fry ravioli 4 at a time.
- Cut the cooked meat into 15 pieces.
- Place the fried ravioli on a parchment paper-lined baking sheet in a ring shape. Place 2 squares of cheese on the ravioli. Place a piece of meat on top. Place 2 more squares of cheese on the meat. Place a ravioli on top.
- Bake for 5 minutes until cheese is melted.
- Sprinkle with parsley and serve with tomato sauce for dipping.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 2017 calories, Carbohydrate 282 grams, Fat 58 grams, Fiber 6 grams, Protein 92 grams, Sugar 2 grams
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