Fried Ravioli Pops With Pesto Dip Recipes

RAVIOLI APPETIZER POPS

Steps:

• In a shallow bowl, mix bread crumbs and seasonings. 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 large electric or cast-iron 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. Immediately sprinkle with cheese if desired. Carefully insert a lollipop stick into the back of each ravioli. Serve warm with marinara sauce and pesto.

FRIED RAVIOLI POPS WITH PESTO DIP

Steps:

• For the pesto dip: Toast the pine nuts in a small skillet over low heat, stirring occasionally, until golden brown, about 5 minutes.
• Combine the toasted pine nuts, basil, Parmesan and garlic in a food processor. Pulse until roughly chopped. With the motor running, pour the olive oil through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
• Transfer the pesto to a small bowl and stir in the yogurt, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate if not serving immediately.
• For the ravioli: Place the flour in a shallow bowl. Whisk together the eggs in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a ravioli in the flour, shake off any excess, then dip it in the eggs. Let any excess egg drip back into the bowl, then immediately coat the ravioli in the breadcrumbs, pressing to adhere them to all sides. Repeat with the remaining ravioli.
• Pour 2 inches of vegetable oil into a large heavy-bottomed pot and set over medium-low heat. Attach a deep-fry thermometer to the side of the pot and heat until the oil reaches 360 degrees F. Line a plate with paper towels.
• Fry the ravioli in batches, turning them as needed, until golden brown and crispy, 1 to 2 minutes total. Transfer to the paper towel-lined plate with a slotted spoon. Return the oil to 360 degrees F between each batch.
• Once the ravioli have cooled slightly, insert a lollipop stick into each ravioli. Sprinkle them with Parmesan. Serve the ravioli pops with the pesto dip.

OVEN FRIED RAVIOLI

Steps:

• Cook ravioli according to package; drain.
• Preheat oven to 400 degrees Fahrenheit.
• Coat a non stick baking sheet with cooking spray.
• In a bowl combine 2/3 cup sour cream with milk.
• In a separate bowl combine breadcrumbs with parmesan cheese, 1 Tablespoon parsley and pepper.
• If necessary pat ravioli dry.
• Dip ravioli into sour cream mixture; shaking off excess.
• Coat ravioli with breadcrumb mixture.
• Arrange ravioli on the baking sheet coated with cooking spray.
• Bake until golden, 10 to 13 minutes.
• Meanwhile, combine pesto with lemon juice, remaining sour cream and parsley.
• Serve ravioli with sauce.

THE BEST FRIED RAVIOLI

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.

FRIED RAVIOLI SLIDERS RECIPE BY TASTY

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!

BAKED PESTO RAVIOLI

Steps:

• Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
• Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

FRIED RAVIOLI

Steps:

• Cook ravioli according to package directions; drain and pat dry. , In a large skillet over medium heat, brown ravioli in oil in batches until crispy, turning often. Add garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with blue cheese dressing.

RAVIOLI CON PESTO

Steps:

• Boil ravioli according to package directions.
• Drain ravioli.
• Return ravioli to pot and toss with pesto and tomatoes until well coated.
• Serve immediately.

FRIED RAVIOLI WITH MARINARA SAUCE

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.