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
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
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
Provided by Food Network
Time 7h
Yield 8 to 10 servings (50 to 60 ravioli)
Number Of Ingredients 16
Steps:
- For the filling: Combine the ricotta, butter, parsley flakes, Romano, salt, pepper and egg in a large bowl and mix well. Set aside.
- For the pasta dough: Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface.
- Divide the dough into 2 portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number.
- Scoop roughly 1/2-tablespoon dollops of filling on the pasta layer, leaving 1 inch of space from the edge of the pasta and in between each. Lightly sprinkle water over the pasta. This will help the top layer adhere.
- Using the same process as before, run the second portion of dough through the pasta machine, gradually thinning it to match the same thinness as the bottom layer. Carefully lay the top layer over the pasta and filling. Gently press the dough around the scoops of filling to seal the ravioli.
- Using a pasta cutter, cut the ravioli into 2-inch squares. Place cut ravioli on a parchment-lined sheet pan and cover. Freeze until completely solid, at least 3 hours. (Make sure your raviolis are fully frozen before breading, as the dough has a tendency to thaw quickly. If the raviolis are soft during breading, they can become misshapen.)
- For the breading: Whisk the eggs and milk together in a medium bowl. Add the cracker meal to a second medium bowl. Working in batches, dip ravioli into the egg and milk mixture, then toss into the cracker meal, coating well. Put breaded ravioli back on the lined sheet pan, cover and freeze for another 3 hours.
- Fill a large, heavy-bottomed pan halfway with canola oil and heat oil to 350 degrees F. Cook the ravioli in batches, being sure not to overcrowd the pan, and flipping during cooking, until golden brown all over, about 5 minutes.
TOASTED RAVIOLI
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
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
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.
OVEN TOASTED RAVIOLI
Make and share this Oven Toasted Ravioli recipe from Food.com.
Provided by Kristen Cooks
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Combine ground fiber one/breadcrumbs with seasonings into a small bowl with lid.
- Pour egg substitute into shallow bowl.
- Cover each ravioli in egg substitute.
- Dredge in breading.
- Place ravilois on greased baking sheet and lightly spray the tops of the raviolis with PAM.
- Bake for 10 minutes or until golden brown.
- Serve with marina sauce.
Nutrition Facts : Calories 48.1, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.1, Sodium 102.7, Carbohydrate 14.1, Fiber 7.3, Sugar 0.3, Protein 3.2
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