Breaded Toasted Ravioli Recipes

BREADED TOASTED RAVIOLI

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.

BREADED RAVIOLI

Steps:

• Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture. , Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned., Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa.

OVEN-TOASTED RAVIOLI

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.

ST. LOUIS TOASTED RAVIOLI

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.

BREADED RAVIOLI

Steps:

• Allow ravioli to thaw. (I usually just let them sit for an hour or so, but I have also run them under cold water to thaw as well).
• Beat egg in small bowl.
• Place breadcrumbs in pie plate.
• Heat about 1/4-inch of olive oil over medium high heat.
• Dip ravioli in egg then coat with breadcrumbs and pan fry until golden brown on both sides.
• Serve with warmed marinara.
• Tip: I like to dip and coat the ravioli and place on a plate and refrigerate then cook them just before serving.
• I've made them as far ahead of time at 3 hours and they are still wonderful!

TOASTED RAVIOLI RECIPE BY TASTY

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!

TOASTED RAVIOLI

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.