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 CHEESE RAVIOLI
Here's a great use for refrigerated cheese ravioli. Jazzed up with salad dressing and seasoned bread crumbs, the baked bites are so good dipped in warm marinara sauce. -Kathy Morgan, Temecula, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook ravioli according to package directions; drain. Place on a greased baking sheet. Brush tops with salad dressing; sprinkle with bread crumbs. , Bake at 400° for 6-8 minutes or until golden brown. Serve with marinara sauce.
Nutrition Facts :
GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY
Here's what you need: sandwich bread, cheddar cheese, swiss cheese, ham, egg wash, butter, tomato soup
Provided by Julie Klink
Categories Lunch
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
- Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
- Cut the slices of ham into a square.
- Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
- Brush the edges of the bread with egg wash.
- Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
- In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
- Serve immediately with hot tomato soup.
- Enjoy!
Nutrition Facts : Calories 249 calories, Carbohydrate 4 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
CHEESY SKILLET RAVIOLI RECIPE BY TASTY
Here's what you need: unsalted butter, medium yellow onion, garlic, McCormick® Perfect Pinch® Salad Supreme, crushed tomato, fresh basil, cheese ravioli, shredded mozzarella cheese, bread crumbs
Provided by Mykee Del Mundo
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
- Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
- In a large ovenproof skillet, layer ⅓ of the sauce, ½ of the ravioli, and ⅓ of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another ⅓ of the sauce, the remaining ravioli, and another ⅓ of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
- Bake for 15-20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
- Enjoy!
Nutrition Facts : Calories 514 calories, Carbohydrate 67 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, Sugar 6 grams
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
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.
CHEESY TOASTED RAVIOLI WITH PESTO
A different way of preparing ravioli - they aren;t baked or boiled but browned in butter, simmered in broth and cream and finished in a broiler with pesto, goat cheese and tomatoes. From Cook's Country April/May 2010. Make sure to use homeade or store-bought refrigerated pesto. The shelf-stable pesto won't taste as good.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper middle position and heat broiler.
- Melt butter in a large nonstick skillet over med-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in broth and cream and cook, covered until ravioli are nearly tender, about 3 minutes. Remove lid and continue to cook until sauce is slightly thickened and ravioli are completely tender, about 3 minutes.
- Off heat, stir in pesto and 1/4 cup cheese into pan with ravioli. Transfer to broiler safe 1 1/2 quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper to taste. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.
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