Toasty Cheese Ravioli Recipes

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TOASTED RAVIOLI



Toasted Ravioli image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated parmesan cheese
Marinara sauce, for dipping

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



Toasted Cheese Ravioli image

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

24 refrigerated small cheese ravioli (about 5 ounces)
1 tablespoon Italian salad dressing
1 tablespoon seasoned bread crumbs
1/2 cup marinara sauce, warmed

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



Grilled Cheese

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

8 slices sandwich bread
2 slices cheddar cheese
2 slices swiss cheese
4 slices ham
egg wash
8 tablespoons butter
tomato soup, for serving

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



Cheesy Skillet Ravioli Recipe by Tasty image

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

2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
3 tablespoons McCormick® Perfect Pinch® Salad Supreme, divided
1 can crushed tomato
¼ cup fresh basil, divided
2 packages cheese ravioli, cooked according to package instructions
8 oz shredded mozzarella cheese
½ cup bread crumbs

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



St. Louis Toasted Ravioli image

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

2 tablespoons whole milk
1 egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt
½ (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

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



Toasted Ravioli image

Provided by Patricia Brooks

Categories     pastas, appetizer

Time 15m

Yield appetizers for 10 people

Number Of Ingredients 6

1 9 1/2- or 10-ounce box bread crumbs, plain or seasoned
50 fresh uncooked ravioli, cheese- or meat-filled, or 1 can (3 pounds, 2 ounces) brine-packed ravioli, well drained
1 cup evaporated milk
Oil for deep-frying
Parmesan cheese, grated
2 cups tomato, meat or butter sauce for dipping, optional

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



Cheesy Toasted Ravioli With Pesto image

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

1 tablespoon unsalted butter
2 (9 ounce) packages fresh ravioli (type of your choice)
1 cup low sodium chicken broth or 1 cup vegetable broth
1/3 cup heavy cream
1/4 cup fresh basil pesto
1/2 cup crumbled goat cheese
3 plum tomatoes, sliced in 1/4 inch rounds
salt
pepper

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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