TOASTED RAVIOLI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
- In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
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 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
BREADED TOASTED RAVIOLI
Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!
Provided by chefspecialty
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
- Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
- Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
- Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 60.7 g, Cholesterol 57.2 mg, Fat 12 g, Fiber 5.2 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 435.2 mg, Sugar 4.4 g
OVEN-TOASTED RAVIOLI
"This recipe originally called for 13 ingredients, but I found a much faster way to make these tasty treats," writes Kathy Morgan from Oceanside, California. Since they're toasted in the oven instead of a deep fryer, they're healthier, too.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 382mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
ST. LOUIS STYLE TOASTED RAVIOLI
Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!
Provided by nmlawrence
Categories Meat
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Prep:
- Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON'T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
- Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
- Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
- Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
- Cook:.
- Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
- Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren't sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
- Serve HOT with you favorite marinara or spaghetti sauce!
- Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don't want them to burn!
Nutrition Facts : Calories 493.1, Fat 6.3, SaturatedFat 1.7, Cholesterol 93.6, Sodium 1092.6, Carbohydrate 89, Fiber 4.6, Sugar 3.7, Protein 18.1
OVEN-TOASTED RAVIOLI
Crispy, crunchy and cheese-filled, these easy, oven-baked raviolis are perfect for dipping and sure to be the appetizer your guests won't be able to keep their hands off of.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place 15x10-inch wire cooling rack on top of foil; spray with cooking spray.
- In small bowl, beat egg and water with whisk. In shallow dish or pie plate, mix bread crumbs and cheese.
- Dip each ravioli into egg mixture and then into bread crumb mixture, pressing crumbs lightly to adhere to ravioli; place on rack.
- Bake 15 to 20 minutes or until ravioli are crisp and edges are slightly browned.
- Place Alfredo sauce in microwavable dish; loosely cover, and microwave on High 30 seconds. Stir, and microwave about 15 seconds longer or until warm. Serve with ravioli.
Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 1/2 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.
TOASTED RAVIOLI
These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 24 ravioli
Number Of Ingredients 6
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.
Nutrition Facts : Calories 25.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.6, Sodium 93.9, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 1.2
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
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