Fried Ravioli With Marinara Dipping Sauce Recipe 435

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FRIED RAVIOLI WITH MARINARA SAUCE



Fried Ravioli with Marinara Sauce image

Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce - a wonderful appetizer treat.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 40

Number Of Ingredients 8

Vegetable oil
2 eggs
1 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon garlic powder
1/4 teaspoon salt
1 package (25 oz) frozen cheese-filled ravioli, thawed
1 1/2 cups marinara sauce, heated

Steps:

  • In 6-quart Dutch oven, heat 1 inch oil to 360°F.
  • In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
  • Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.

Nutrition Facts : Calories 136, Carbohydrate 9 1/2 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 186 mg

FRIED RAVIOLI WITH MARINARA DIPPING SAUCE RECIPE - (4.3/5)



Fried Ravioli with Marinara Dipping Sauce Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 17

Homemade quick marinara sauce:
Olive oil, for frying (I use peanut oil)
1 cup buttermilk
2 cups Italian-style bread crumbs (I use Japanese Panko crumbs for extra crunch and season them with Italian seasoning)
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping (I make my own)
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28 ounce) can crushed tomatoes (buy San Marzano if possible)
1 teaspoon oregano, dried*
1 teaspoons basil, dried*
or 1 Tablespoon Italian Seasoning
1 whole bay leaves
1/2 teaspoon sugar
salt and pepper, to taste

Steps:

  • Pour enough 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. To make marinara sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Serving ideas: Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with Parmesan cheese and basil. In a piece of halved french bread, add meatballs, sauce, Parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese. Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses. Store in an air-tight container, or freeze for future use.

FRIED RAVIOLI WITH TOMATO CREAM DIPPING SAUCE



Fried Ravioli with Tomato Cream Dipping Sauce image

This is a fun and delicious appetizer. It is a very simple recipe. I use half cheese ravioli and half beef ravioli for variety. You can use whatever you like. These are also good with plain marinara sauce or ranch dressing. I like to make a simple tomato cream sauce for dipping and yummy!

Provided by Amy H.

Categories     Other Appetizers

Time 35m

Number Of Ingredients 10

FOR THE RAVIOLI
1 pkg frozen ravioli (whatever variety you prefer)
3 eggs, beaten
1/3 c milk
2 c seasoned italian bread crumbs
hot oil for deep frying
FOR THE DIPPING SAUCE
1 (16 oz.) jar ready made alfredo sauce
1 can(s) (6 oz.) can tomato paste
1/4 c grated parmesan

Steps:

  • 1. FOR THE RAVIOLI
  • 2. Thaw ravioili. Heat oil to 375 degrees. Mix together eggs and milk.
  • 3. Dip ravioli in egg mixture and roll in breadcrumbs. Deep fry until golden brown.
  • 4. FOR THE TOMATO-CREAM DIPPING SAUCE
  • 5. Put all ingreadients in a small sauce pan and heat until warm and smooth.

FRIED RAVIOLI RECIPE - (4.5/5)



Fried Ravioli Recipe - (4.5/5) image

Provided by á-40912

Number Of Ingredients 18

FRIED RAVIOLI:
1 package store bought ravioli (about 24)
1 cup buttermilk
2 cups Italian style bread crumbs
1 teaspoon dried Oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Parmesan or Pecorino Romano, grated
Vegetable oil and olive oil for frying
Fresh basil for garnish
MARINARA SAUCE:
1 (14 ounce) can tomatoes, diced
1/2 onion, minced
2 large cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1/2 cup pecorino romano cheese, grated

Steps:

  • Preheat the oil: Fill dutch oven or deep frying pan with two inches of oil- 3/4 vegetable oil, 1/4 olive oil. Preheat until a thermometer reads 325°F. Prep the sauce: In a medium sized saucepan, sautée the onion in olive oil over medium low heat for 8-10 minutes, until very soft. Stir in garlic and cook for about 1 minute, until fragrant. Add in the tomatoes, salt, and red pepper flake and cook over medium low heat, stirring occasionally, for 10 minutes. While the oil heats and sauce cooks, prep the ravioli. Place the buttermilk in a shallow bowl. Place the bread crumbs, oregano, salt, and pepper in another bowl. Line a baking sheet with parchment paper for the ravioli. Dip first in the buttermilk, shaking when lifting out of the bowl, then dredge in the bread crumbs. Place on the baking sheet while you coat the remaining ravioli. Set aside. Finish the sauce: Remove from the heat. Using an immersion blender, blend the sauce directly in the pot until mostly smooth. Fold in the grated cheese. When the oil is hot, fry the ravioli in batches, turning until golden brown- about 3 minutes. Using a slotted spoon, transfer the ravioli to paper towels to drain. Sprinkle with extra cheese and shredded basil and serve with warmed sauce.

FRIED RAVIOLI WITH VODKA SAUCE



Fried Ravioli with Vodka Sauce image

Provided by Aaron McCargo Jr.

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

Canola oil
2 cups marinara sauce
1/2 cup vodka
1/4 cup heavy cream
1 recipe Big Daddy's Ravioli, recipe follows
Salt and freshly ground black pepper
3 tablespoons olive oil
2 cloves garlic, chopped
1 pound ground meatloaf mix (veal, pork and beef)
16 ounces your favorite marinara sauce
Salt and freshly ground black pepper
1 cup part-skim ricotta
3 tablespoons chopped fresh parsley
1/2 cup frozen peas
Nonstick cooking spray
48 square wonton wrappers
3 large egg whites, beaten until foamy

Steps:

  • Preheat the oil to 375 degrees F. To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches.
  • In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream. Stir to combine and season with salt and pepper. Reduce the heat to a simmer.
  • When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon. After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate. Repeat with the remaining ravioli. Serve the ravioli with the vodka dipping sauce as an accompaniment.
  • In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.
  • Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.
  • To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.

FRIED RAVIOLI WITH MARINARA SAUCE



Fried Ravioli with Marinara Sauce image

Fried Ravioli is an easy finger food that can be served as a delicious appetizer or as part of a meal with some delicious Marinara sauce to dip!

Time 20m

Number Of Ingredients 10

12 oz package ravioli in your choice of flavor
3 egg whites from large eggs
1 cup Italian bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
canola oil, for frying
freshly shredded parmesan cheese
fresh basil leaves, chopped
Mezzetta Napa Valley Homemade Marinara Sauce, heated and placed in a bowl to dip

Steps:

  • Begin by preparing the breading. Combine the Italian bread crumbs, garlic salt, smoked paprika and black pepper in a dish deep enough to dip multiple ravioli in. Mix the seasoning until well combined.
  • In a separate dish, prepare the egg whites. Dip still frozen ravioli in the egg whites, being sure that both sides are dipped well into the whites.
  • Then drop the ravioli into the breading, being sure to coat both sides well.
  • Place on a platter or pan lined with parchment paper while you continue to coat the remaining ravioli.
  • Pour oil into a large frying pan, using enough oil to submerge the ravioli more than halfway in the oil. Fry ravioli on each side for about 2-3 minutes over medium heat. The ravioli will begin to puff in the middle when it's ready to flip over.
  • Place fried ravioli on a baking sheet as you fry in small batches.
  • Spread the ravioli out on the baking sheet so that they're evenly spaced apart. Sprinkle with shredded Parmesan cheese.
  • Then sprinkle with chopped basil leaves.
  • Place in oven under the broiler for just 30 seconds to one minutes - just until the cheese begins to melt.
  • Pop open your jar of Mezzetta Napa Valley Homemade Marinara Sauce, heating up enough sauce to serve with the fried ravioli. It smells amazing, so try to resist just eating the sauce from the jar with a spoon!
  • Once cheese has melted on the ravioli, place on a serving platter with a dipping bowl full of warmed up Mezzetta Napa Valley Homemade Marinara Sauce, adding a few basil leaves to the dipping sauce.
  • This is a delicious snack that looks like it was made with far more effort, but it's so simple and tasty!
  • Enjoy!

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