Rachels Fried Ravioli Recipes

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RACHEL'S FRIED RAVIOLI



Rachel's Fried Ravioli image

Very yummy and easy fried ravioli. Feel free to use your own homemade ravioli, I had coupons for Buitoni so I got their whole-wheat 4-cheese ravioli, it turned out great. Using this to make fried gnocchi works well too! (I especially love frying up whole wheat pumpkin gnocchi.) Makes an awesome kid pleaser, comfort food, and party favorite.

Provided by the80srule

Categories     Lunch/Snacks

Time 30m

Yield 24 raviolis, 24 serving(s)

Number Of Ingredients 9

24 ravioli, squares (about 48 if using mini raviolis)
olive oil (for frying)
1 cup milk
5 tablespoons whole wheat flour (you can use all-purpose flour if you don't have this on hand, batter should be runny but able to sti)
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1/4 teaspoon basil
2 cups panko breadcrumbs, bread flakes (normal breadcrumbs will work too)
2 teaspoons italian seasoning

Steps:

  • Coat the raviolis in batter, drip off the excess, then coat in the breading.
  • Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels.
  • Shake some parmesan cheese or queso cotija on them.
  • Serve with salsa and/or marinara sauce for dipping.
  • NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.

TURKEY CUTLETS WITH FRIED RAVIOLI



Turkey Cutlets with Fried Ravioli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

12 to 14-ounce package fresh ravioli filled with cheese, spinach or mushroom and cheese
Salt
1 cup cornmeal, eyeball it
1/4 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 teaspoon nutmeg, freshly grated or ground
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/3 pounds turkey cutlets, available in packaged poultry case
2 tablespoons fresh rosemary leaves, chopped, the yield of a few sprigs, stripped
Coarse black pepper
Fresh bay leaves, 1 for each cutlet or small dried bay leaves
2 lemons, zested and juiced
1 cup dry white wine or dry vermouth
Cooked rapine, recipe follows
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small onion, chopped
1/4 cup golden raisins, a couple of handfuls
1 1/2 pounds fresh rapini, broccoli rabe, trimmed and coarsely chopped
Salt
1(14-ounce) can chicken broth or 2 cups water

Steps:

  • Place a large pot of water to boil over high heat. Add a healthy dose of salt to boiling water to season it. Add ravioli and cook to package directions for al dente. Pour cornmeal onto a plate and combine with grated cheese, then season with nutmeg and black pepper. Heat a medium nonstick skillet over moderate heat and add 1 tablespoon oil and 1 tablespoon butter. Drain ravioli. Dust hot, cooked ravioli with cornmeal. Add coated ravioli to the skillet and brown on both sides, 3 or 4 minutes total.
  • While pasta is working, preheat a large skillet for cutlets over medium to medium high heat. Season turkey cutlets with chopped rosemary, salt and pepper. Choose small fresh or dried bay leaves or halve large leaves with kitchen scissors. Press a small bay leaf or 1/2 leaf into each turkey cutlet. Add 2 tablespoons extra-virgin olive oil to the pan; 2 turns around the pan in a slow stream. Turn cutlets over as you set them into the pan so that the bay leaf faces down. Cook the cutlets in a single layer, working in 2 batches if necessary. Saute the cutlets 4 or 5 minutes on each side. Transfer to a warm plate. Add the lemon zest and juice to the pan and deglaze the pan with wine or vermouth, pulling up any pan drippings with a whisk. Add remaining tablespoon butter to the pan, whisk it in and pour the pan sauce down over the cutlets. Serve the cutlets along side the fried ravioli with cooked rapini or a green tossed salad.
  • Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.
  • Yield: 4 servings
  • Preparation time: 10 minutes
  • Cooking time: 18 minutes
  • Ease of preparation: easy

TOASTED RAVIOLI



Toasted Ravioli image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes

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.

THE BEST FRIED RAVIOLI



The Best Fried Ravioli image

I got this recipe off of "Everyday Italian" with Giada De Laurentiis. TALK about GOOD!! I made it for my husband (who is a ONLY meat and potatoes kind of guy) and he flipped! It's even better than cheese sticks...and who can top that?

Provided by LittleMissCook

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

olive oil, for frying
1 cup buttermilk
2 cups Italian seasoned breadcrumbs
1 (24 count) box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated parmesan cheese
store bought marinara sauce, heated, for dipping

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.

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