FRIED RAVIOLI WITH MARINARA
Fried ravioli make a delicious appetizer that's sure to please even the fussiest eater, and they're super easy to make without a deep fryer.
Provided by Lynne Webb
Categories Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- Whisk the eggs and milk together in a pie plate or similar shallow dish. Combine the bread crumbs, garlic powder, onion powder, salt and pepper and spread evenly over a large plate.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat (about 375°F).
- Add about half of the ravioli to the egg mixture and toss to coat thoroughly. Use a fork to transfer them one at a time to the crumb mixture. Turn each ravioli in the crumbs once or twice, pressing on them gently to be sure the crumbs adhere.
- Add the ravioli to the hot oil and fry until crisp and golden brown, 1 to 2 minutes per side at most. Drain on paper towels and transfer to a serving plate. Repeat the process with the remaining ravioli.
- Garnish with fresh basil and serve with marinara sauce for dipping.
FRIED RAVIOLI WITH MARINARA SAUCE
Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce - a wonderful appetizer treat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 8
Steps:
- In 6-quart Dutch oven, heat 1 inch oil to 360°F.
- In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
- Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.
Nutrition Facts : Calories 136, Carbohydrate 9 1/2 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 186 mg
FRIED CHEESE RAVIOLI
Be sure to make enough of these crispy, coated ravioli. They're bound to be the hit of your party. The golden-brown pillows are easy to pick up and dip in tomatoey sauce. -Kate Dampier, Quail Valley, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture. , In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary. , Sprinkle with additional cheese if desired. Serve with marinara sauce.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
5-CHEESE RAVIOLI MARINARA
This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.
Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.
FRIED RAVIOLI WITH MARINARA DIPPING SAUCE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. To make marinara sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Serving ideas: Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with Parmesan cheese and basil. In a piece of halved french bread, add meatballs, sauce, Parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese. Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses. Store in an air-tight container, or freeze for future use.
FRIED RAVIOLI WITH MARINARA SAUCE
Make and share this Fried Ravioli With Marinara Sauce recipe from Food.com.
Provided by tisha-d
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat canola oil to prepare for frying --.
- For Marinara Sauce:.
- Put Olive Oil on medium heat with diced onion and green pepper, cook to flavor, don't brown onions.
- Add Tomato Sauce, Garlic and all dry seasonings, bring to a boil then simmer covered.
- * it's best to make Marinara first, so the Ravioli's stay crispy. Enjoy!
- Have dipping bowls ready, 1 with evaporated milk and one with the breadcrums and Parmesan Cheese.
- Dip frozen ravioli into evaporated milk then into breadcrumbs and parmesan cheese.
- Fry until golden brown. Cheese Ravioli's will puff up nicely when done, the beef ones do not. Let Drain on towel and then serve.
Nutrition Facts : Calories 1407.2, Fat 132.8, SaturatedFat 15.4, Cholesterol 30.5, Sodium 1728.5, Carbohydrate 44.9, Fiber 5.7, Sugar 11.6, Protein 15.8
FRIED RAVIOLI
Another Italian appetizer by Giada De Laurentiis. Some people might like a larger portion of marinara sauce, it depends upon your preference.
Provided by WiGal
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour enough olive oil into a large frying pan to reach a depth of 2 inches.
- Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
- While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
- Working in batches, dip ravioli in buttermilk to coat completely.
- Allow the excess buttermilk to drip back into the bowl.
- Dredge ravioli in the bread crumbs.
- Place the ravioli on a baking sheet, and continue with the remaining ravioli.
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
- Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
- Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Nutrition Facts : Calories 316.8, Fat 6.9, SaturatedFat 2.3, Cholesterol 8, Sodium 893.4, Carbohydrate 50, Fiber 2.7, Sugar 12.6, Protein 13
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EASY FRIED RAVIOLI APPETIZERS WITH MARINARA - HOME & PLATE
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5/5 (5)Category AppetizerCuisine ItalianTotal Time 30 mins
- Heat the oil on the stove top in a large frying pan over medium high heat. Add more oil if necessary to have 1.5 - 2 inches depth to fry the ravioli.
- While the oil is heating, pour the buttermilk in one bowl and the breadcrumbs in another. Quickly dip the ravioli into the buttermilk or eggs completely then into the bowl of breadcrumbs covering each ravioli completely.
- Fry the ravioli in batches about two minutes aside or until each ravioli puffs up and is golden brown. Keep an eye on your oil temperature so you don't burn the ravioli. Remove the fried ravioli with a slotted spoon and transfer to a foil lined cookie sheet. Keep the fried ravioli warm in at 200° F oven. Continue with the remaining ravioli.
- Once all the ravioli are fried, sprinkle with Parmesan cheese and serve with warmed marinara sauce.
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