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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 | 0% | |
| 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 0.2g | 0% | |
| Sugars 0.3g | ||
| Protein 1.2g | 2% | |
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Toasted Ravioli
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
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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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
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.
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.
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)
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