Thursday, December 10, 2009

Toasted Ravioli

Growing up, I would love when I found toasted ravioli on the menu of a restaurant we were at, and I would always order it as my meal.  For some reason, I don't really eat ravioli at all unless it's toasted (fried) ravioli.  I just love the crunch mixed in with all of the yummy cheese in the ravioli, dipped in a warm marinara sauce.  This meal or appetizer can be somewhat time consuming since you have to bread each individual ravioli so I like to use the bigger ravioli that you find in the frozen section instead of those smaller ravioli that are in the refrigerator section.  I served these in some tomato sauce that I had in the freezer that was leftover from when I made spaghetti and meatballs.  Delicious!


1/2 of a (25 oz.) package of frozen cheese ravioli, thawed
1 cup flour
3 eggs
3 tablespoons milk
1 cup italian bread crumbs
salt and pepper
oil (I use vegetable or canola oil)
grated parmesan cheese (optional)
marinara sauce, for serving


1.  Add flour to a ziploc bag and season with salt and pepper.  In a shallow bowl, beat up eggs with milk.  In another shallow bowl add breadcrumbs and season with salt and pepper.

2.  First, shake up ravioli in flour bag to coat, then dip in egg mixture.  Last, coat with breadcrumbs and set aside until all ravioli are coated.

3.  Pour oil in a large skillet to a depth of about a half of an inch, and heat over medium heat.  In batches, fry ravioli for about a minute on each side, or until golden brown.  Drain ravioli on paper towels and sprinkle with a little parmesan cheese, if desired.

4.  Serve with some warm marinara sauce for dipping.

1 comment:

  1. Interesting concept. I have never eaten ravioli prepeared that way. Just boiled and squishy. I've gotta try that!