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Nutrition Facts
Serving Size 1 ravioli 9g Recipe makes 24 ravioli) The following items or measurements are not included below: beef ravioli
Calories 25
Calories from Fat 6		(24%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 93mg		3%
Potassium 17mg		0%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 1.2g		2%
how is this calculated?

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⁽⁸²⁾ RATE IT NOW Print Recipe

By: Sue L
Apr 29, 2002

These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!

24 ravioli (change servings and units)

Ingredients

2 dozen beef ravioli or cheese ravioli or other filled ravioli, thawed if frozen
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
parmesan cheese
vegetable oil (for frying)
marinara sauce (for dipping)

Directions

1
Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
2
Set aside to cool.
3
Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
4
Dip ravioli in beaten egg, then cover in breadcrumbs.
5
Fry in batches in hot oil until golden brown, about 5 minutes; drain.
6
Sprinkle hot ravioli with parmesan cheese.
7
Heat marinara sauce and set aside in serving bowl.
8
Serve ravioli with dipping sauce.

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Featured Reviews for This Recipe

From: MaddieLC

On Sep 21, 2009

Very good! Took a lot longer than 15 minutes, but that definitely could have been just me.

0 people found this review helpful

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From: mommyoffour

On Jun 16, 2009

These little beauties are so good. We loved them adn couldn't get enough of them. I will make these again. DD suggested having a cheese sauce to dip them into also for a little variety. I will try that next time along with the marinara. Thank you for sharing your recipe.

0 people found this review helpful

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From: Sidd

On Dec 30, 2004

This is soooo good and soooo easy!! I found it easier to batter all of the raviolis first and then fry them in batches, it only takes just a few minutes before they are done. I didn't need 2 inches of oil in the pan either, I just put one in and they fryed up just fine. Even my son gave it the double thumbs up and told me to put it in the keeper file. Thanks for sharing this fabulous recipe. EDIT TO ADD These reheat fabulously. I put them in an oven at 425 for 15 minutes, and you would not have been able to tell they had been reheated. Very tasty.

19 people found this review helpful

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From: Terri F.

On May 18, 2002

Oh yea, these are good! DH and I have ordered these as an appetizer in our favorite Italian restaurant, and he commented that we could have just ordered 2 appetizers and salads and made dinner out of them, so tonight that's just what I did. We had these with a salad, and I am stuffed! Served them with roasted garlic marinara on the side for dipping, or in the case of DH, pouring on. Thanks for the recipe, Sue- we'll be using this a lot! :o)

14 people found this review helpful

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