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Crowd-Pleasing Ravioli Nachos

Crowd-Pleasing Ravioli Nachos
Lightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan
80 ServingsPrep: 1 hour Bake: 5 min.

Ingredients

  • 1 package (25 ounces) frozen cheese ravioli
  • 1 package (25 ounces) frozen sausage ravioli
  • 3 eggs, lightly beaten
  • 2 cups seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic salt
  • Oil for deep-fat frying
  • 3/4 cup Alfredo sauce
  • 3/4 cup spaghetti sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 5 green onions, sliced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • Additional spaghetti sauce, optional

Directions

  • Cook ravioli according to package directions. Drain and pat dry.
  • Place eggs in a shallow bowl. In another shallow bowl, combine the
  • bread crumbs, Parmesan cheese, pepper flakes, pepper and garlic
  • salt. Dip ravioli in the eggs, then bread crumb mixture.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • ravioli, a few at a time, for 1-2 minutes on each side or until
  • golden brown. Drain on paper towels.
© Taste of Home 2013

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Crowd-Pleasing Ravioli Nachos (continued)

Directions (continued)

  • Arrange ravioli in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • Spoon sauces over ravioli; sprinkle with cheddar cheese.
  • Bake at 350° for 3-5 minutes or until cheese is melted. Sprinkle
  • with onions and olives. Serve immediately with additional spaghetti
  • sauce if desired. Yield: 6-1/2 dozen.
Nutrition Facts: 1 ravioli (calculated without additional spaghetti sauce) equals 87 calories, 5 g fat (1 g saturated fat), 19 mg cholesterol, 162 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013