TOASTED RAVIOLI
While visiting a friend who had just moved to St. Louis, Missouri, I tried these 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
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- 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., 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 : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
EASY TOASTED RAVIOLI
Steps:
- Preheat the oven to 425F degrees and place a wire rack inside of a large baking pan with sides. Spray with non-stick spray and set aside.
- Whisk the eggs and water together in a small bowl and set aside.
- Whisk the parmesan cheese, breadcrumbs, parsley, garlic powder, onion powder and salt in a medium size bowl and set aside.
- Dip the egg-coated ravioli, one at a time, into the egg mixture then dredge them in the breadcrumb mix.
- Lay them all out on the wire rack, slightly spaced and in a single layer.
- Spray the tops with the olive oil spray and bake for 10-15 minutes, or until they are light and golden on top.
- Serve with freshly minced parsley and marinara sauce.
Nutrition Facts : Calories 470 kcal, Carbohydrate 54 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 121 mg, Sodium 1115 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ST. LOUIS TOASTED RAVIOLI
The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.
Provided by Barb
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
- In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
- In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g
TOASTED RAVIOLI
Provided by Food Network Kitchen
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
BREADED TOASTED RAVIOLI
Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!
Provided by chefspecialty
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ravioli Recipes
Time 30m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 60.7 g, Cholesterol 57.2 mg, Fat 12 g, Fiber 5.2 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 435.2 mg, Sugar 4.4 g
TOASTED RAVIOLI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
- In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
OVEN-TOASTED RAVIOLI
Crispy, crunchy and cheese-filled, these easy, oven-baked raviolis are perfect for dipping and sure to be the appetizer your guests won't be able to keep their hands off of.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place 15x10-inch wire cooling rack on top of foil; spray with cooking spray.
- In small bowl, beat egg and water with whisk. In shallow dish or pie plate, mix bread crumbs and cheese.
- Dip each ravioli into egg mixture and then into bread crumb mixture, pressing crumbs lightly to adhere to ravioli; place on rack.
- Bake 15 to 20 minutes or until ravioli are crisp and edges are slightly browned.
- Place Alfredo sauce in microwavable dish; loosely cover, and microwave on High 30 seconds. Stir, and microwave about 15 seconds longer or until warm. Serve with ravioli.
Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 1/2 g
More about "easy toasted ravioli recipes"
TOASTED RAVIOLI (PAN FRIED OR BAKED) - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (4)Total Time 20 minsCategory AppetizerCalories 352 per serving
- Mix the egg and milk (2 tablespoons) along with a pinch of kosher salt and black pepper in a shallow bowl. Pour the bread crumbs (1 cup) into another shallow bowl. Get out a baking sheet or large plate to place prepared ravioli.
- With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove excess. Place in the bread crumbs and bread each side thoroughly, using your other clean hand to pat the breadcrumbs into the surface. Place breaded ravioli on a baking sheet or large plate.
- Heat 1/4 cup olive oil in a large heavy skillet (I like to use cast iron) over medium-high heat. When the oil is hot (place the handle of a wooden spoon into it to see if it bubbles), add the ravioli to the skillet. Fry for about 2 minutes on each side, until the bread crumb coating is golden brown. I recommend using a fish turner/slotted spatula to flip them. Remove to a paper towel lined plate or baking sheet. Note: make sure the ravioli are spread out to not touch each other - you may need to do two batches, and you may need to add more oil if you do this. Also, keep an eye on the temperature of the oil, since all burners are different - if the ravioli is turning too dark or the oil starts smoking, turn the heat down to medium or even medium-low.
- Garnish the ravioli with fresh parsley and parmesan cheese if desired, and serve with marinara sauce for dipping.
TOASTED RAVIOLI (DEEP FRIED & AIR FRYER INSTRUCTIONS!)
From chefsavvy.com
BAKED TOASTED RAVIOLI RECIPE | SOMEWHAT SIMPLE
From somewhatsimple.com
BEST TOASTED RAVIOLI RECIPE - HOW TO MAKE TOASTED …
From delish.com
21 EASY AND DELICIOUS RAVIOLI RECIPE IDEAS - TASTE OF HOME
From tasteofhome.com
30 RAVIOLI RECIPES THAT’LL FILL YOU WITH JOY | TASTE OF HOME
From tasteofhome.com
BEST TOASTED RAVIOLI RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
TOASTED RAVIOLI RECIPE {BAKED} - THE CAREFREE KITCHEN
From thecarefreekitchen.com
CRISPY TOASTED RAVIOLI RECIPE | CHEW OUT LOUD
From chewoutloud.com
21 BEST LOBSTER RECIPES & IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
TOASTED RAVIOLI RECIPE - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
FRIED RAVIOLI IS A DELICIOUS APPETIZER RECIPE! DEEP FRIED RAVIOLI WITH ...
From pinterest.com
OLIVE GARDEN TOASTED RAVIOLI RECIPE - EATING ON A DIME
From eatingonadime.com
TOASTED RAVIOLI RECIPE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
TOASTED RAVIOLI [EASY, VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
16 BEST RAVIOLI RECIPES - EASY IDEAS FOR RAVIOLI - DELISH
From delish.com
OVEN-TOASTED RAVIOLI | LAURA FUENTES
From laurafuentes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love