Toasted Ravioli Salad With Creamy Marinara Dressing Recipes

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RAVIOLI SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0



Ravioli Salad image

Steps:

  • Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.

TOASTED RAVIOLI SALAD WITH CREAMY MARINARA DRESSING

Toasted ravioli was one of my favorite appetizers growing up. As the name contradicts, it's actually deep-fried, and it's the perfect cheesy-chewy topping to a big green salad. Deep-fried thing + leafy greens = my favorite form of balance.

Provided by Molly Yeh

Time 2h40m

Yield 6 servings

Number Of Ingredients 20



Toasted Ravioli Salad with Creamy Marinara Dressing image

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.

2 cups all-purpose flour, or more as needed
3 large eggs
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more as needed
Canola or vegetable oil, for frying
1 cup milk
1 cup Italian-style breadcrumbs
5 ounces frozen spinach
1/2 cup mascarpone
1/4 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 large egg
1 cup store-bought marinara sauce
1/4 cup ranch dressing
3 cups chopped romaine lettuce
1/2 small red onion, sliced thinly
1/2 cup grape tomatoes, halved
Handful Kalamata olives, halved
Finely grated Parmesan, for sprinkling

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



Toasted Ravioli image

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.

1 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
2 teaspoons dried basil
1 cup all-purpose flour
2 large eggs, lightly beaten
1 package (9 ounces) frozen beef ravioli, thawed
Oil for deep-fat frying
Fresh minced basil and additional shredded Parmesan cheese, optional
1 cup marinara sauce

TOASTED RAVIOLI PUFFS

I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. -Kathy Morgan, Temecula, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 5



Toasted Ravioli Puffs image

Steps:

  • Preheat oven to 400°. Cook ravioli according to package directions; drain. Transfer to a greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli., Bake 12-15 minutes or until golden brown. Serve with marinara sauce.

Nutrition Facts : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

24 refrigerated cheese ravioli
1 tablespoon reduced-fat Italian salad dressing
1 tablespoon Italian-style panko bread crumbs
1 tablespoon grated Parmesan cheese
Warm marinara sauce

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



St. Louis Toasted Ravioli image

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

2 tablespoons whole milk
1 egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt
½ (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

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