Toasted Ravioli

"These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by alligirl photo by alligirl
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
photo by FDADELKARIM photo by FDADELKARIM
Ready In:
15mins
Ingredients:
6
Yields:
24 ravioli
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ingredients

  • 2 2 dozen cheese ravioli or 2 dozen other filled ravioli, thawed if frozen
  • 2 eggs, lightly beaten
  • 1 cup Italian seasoned breadcrumbs
  • parmesan cheese
  • vegetable oil (for frying)
  • marinara sauce (for dipping)
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directions

  • Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
  • Set aside to cool.
  • Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
  • Dip ravioli in beaten egg, then cover in breadcrumbs.
  • Fry in batches in hot oil until golden brown, about 5 minutes; drain.
  • Sprinkle hot ravioli with parmesan cheese.
  • Heat marinara sauce and set aside in serving bowl.
  • Serve ravioli with dipping sauce.

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Reviews

  1. Terri F.
    Oh yea, these are good! DH and I have ordered these as an appetizer in our favorite Italian restaurant, and he commented that we could have just ordered 2 appetizers and salads and made dinner out of them, so tonight that's just what I did. We had these with a salad, and I am stuffed! Served them with roasted garlic marinara on the side for dipping, or in the case of DH, pouring on. Thanks for the recipe, Sue- we'll be using this a lot! :o)
     
  2. Denise!
    These are excellent! I have made this recipe numerous times in the past and they disappear in the blink of an eye. Thanks for posting!
     
  3. Virginia Cherry Blo
    Oh my, these are SO addictive. I baked mine - sprayed aluminum foil with olive oil cooking spray and backing for about 10 minutes in a preheated 425F oven. (I was too lazy to pull out the deep fryer.) I also reheated these the next day, cooking the same way but for maybe 7-8 minutes and again, they were still very good. Thanks again!
     
  4. Gita1299
    this sounds wonderful! I will try this very soon. I have tried something similar at one of our great New Orleans restaurants. They serve "fried" bowtie pasta with spinach and artichoke dip. It's awesome!
     
  5. ninja
    A standard St. Louis tradition and delicous. Thanks for the recipe!! Try it!!!
     
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RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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