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Ravioli Appetizer Pops

Ravioli on a stick is a tasty appetizer everyone talks about. They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. —Erika Monroe-Williams, Scottsdale, Arizona
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    3-1/2 dozen

Ingredients

  • 1/2 cup dry bread crumbs
  • 2 teaspoons pepper
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 package (9 ounces) refrigerated cheese ravioli
  • Oil for frying
  • Grated Parmesan cheese, optional
  • 42 lollipop sticks
  • Warm marinara sauce and prepared pesto

Directions

  • In a shallow bowl, mix bread crumbs and seasonings. 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.
  • In a large electric or cast-iron 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. Immediately sprinkle with cheese if desired. Carefully insert a lollipop stick into the back of each ravioli. Serve warm with marinara sauce and pesto.

Test Kitchen Tips
  • Refrigerated tortellini also make delicious pops!
  • Plan ahead! Fry a big batch of these bad boys and freeze in a single layer. Then you can simply pop a few in a 425-degree oven and bake until they crisp up.
  • If you don't dig on spice, cut the heat by simply omitting the crushed red pepper flakes.
  • Nutrition Facts
    1 appetizer (calculated without marinara sauce and pesto): 32 calories, 1g fat (0 saturated fat), 9mg cholesterol, 97mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.