Toasted Ravioli
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: about 1-1/2 dozen.
While visiting a friend who had just moved to St. Louis, Missouri, I tried 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
Ingredients
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1 cup seasoned bread crumbs
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1/4 cup shredded Parmesan cheese
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2 teaspoons dried basil
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1 cup all-purpose flour
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2 large eggs, lightly beaten
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1 package (9 ounces) refrigerated or frozen beef ravioli, thawed
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Oil for deep-fat frying
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Optional: Fresh minced basil and additional shredded Parmesan cheese
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1 cup marinara sauce
Directions
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1.
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.
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2.
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
1 piece: 73 calories, 5g fat (1g saturated fat), 6mg cholesterol, 117mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.
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