Breaded Ravioli Recipes

BREADED TOASTED RAVIOLI

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

BREADED RAVIOLI

Steps:

• Allow ravioli to thaw. (I usually just let them sit for an hour or so, but I have also run them under cold water to thaw as well).
• Beat egg in small bowl.
• Place breadcrumbs in pie plate.
• Heat about 1/4-inch of olive oil over medium high heat.
• Dip ravioli in egg then coat with breadcrumbs and pan fry until golden brown on both sides.
• Serve with warmed marinara.
• Tip: I like to dip and coat the ravioli and place on a plate and refrigerate then cook them just before serving.
• I've made them as far ahead of time at 3 hours and they are still wonderful!

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.