Fried Ravioli With Marinara Sauce Recipes

FRIED RAVIOLI WITH MARINARA SAUCE

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.

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

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.

BIG DADDY'S RAVIOLI WITH MARINARA SAUCE

Steps:

• 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.
• Place the remaining marinara in a saucepan over low heat. 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. Serve the ravioli in warmed bowls with marinara and grated Parmesan.

FRIED RAVIOLI WITH VODKA SAUCE

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

Steps:

• Heat canola oil to prepare for frying --.
• For Marinara Sauce:.
• Put Olive Oil on medium heat with diced onion and green pepper, cook to flavor, don't brown onions.
• Add Tomato Sauce, Garlic and all dry seasonings, bring to a boil then simmer covered.
• * it's best to make Marinara first, so the Ravioli's stay crispy. Enjoy!
• Have dipping bowls ready, 1 with evaporated milk and one with the breadcrums and Parmesan Cheese.
• Dip frozen ravioli into evaporated milk then into breadcrumbs and parmesan cheese.
• Fry until golden brown. Cheese Ravioli's will puff up nicely when done, the beef ones do not. Let Drain on towel and then serve.

FRIED RAVIOLI WITH MARINARA

Steps:

• Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
• Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture, then dredge in pecan mixture. Pour oil to a depth of 1/2" in a skillet or Dutch oven. Heat oil to 360°F Fry ravioli in batches, 2 minutes on each side, or until golden brown. Drain on paper towels.
• In a large saucepan, combine marinara sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes Remove from heat.
• Serve warm ravioli with Marinara Cream.