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Nutrition Facts

Serving Size 1 (20g)

Recipe makes 24 servings

The following items or measurements are not included below:

ravioli

2 teaspoons italian seasoning

Calories 47
Calories from Fat 7 (16%)
Amount Per Serving %DV
Total Fat 0.9g 1%
Saturated Fat 0.4g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 89mg 3%
Potassium 39mg 1%
Total Carbohydrate 8.1g 2%
Dietary Fiber 0.6g 2%
Sugars 0.6g
Protein 1.8g 3%

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Rachel's Fried Ravioli

Recipe #394477 | 30 min | 15 min prep | add private note
the80srule

By: the80srule
Oct 13, 2009

Very yummy and easy fried ravioli. Feel free to use your own homemade ravioli, I had coupons for Buitoni so I got their whole-wheat 4-cheese ravioli, it turned out great. Using this to make fried gnocchi works well too! (I especially love frying up whole wheat pumpkin gnocchi.) Makes an awesome kid pleaser, comfort food, and party favorite.

SERVES 24 , 24 raviolis (change servings and units)

Ingredients

  • 24 ravioli, squares (about 48 if using mini raviolis)
  • olive oil (for frying)

BATTER

  • 1 cup milk
  • 5 tablespoons whole wheat flour (you can use all-purpose flour if you don't have this on hand, batter should be runny but able to sti)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon basil

BREADING

  • 2 cups panko, bread flakes (normal breadcrumbs will work too)
  • 2 teaspoons italian seasoning

Directions

  1. 1
    Coat the raviolis in batter, drip off the excess, then coat in the breading.
  2. 2
    Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels.
  3. 3
    Shake some parmesan cheese or queso cotija on them.
  4. 4
    Serve with salsa and/or marinara sauce for dipping.
  5. 5
    NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.

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Featured Reviews for This Recipe

From: GingerlyJ

On Oct 15, 2009

awesome appetizer for an Italian feast!

0 people found this review helpful

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