The Pioneer Woman Tasty Kitchen
Profile Photo

Toasted Ravioli

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Crispy, fried ravioli dipped in marinara sauce. A St. Louis classic!

Ingredients

  • 4 cups Vegetable Oil
  • 6 whole Eggs
  • ½ cups Half-and-half
  • 2 cups All-purpose Flour
  • 2 cups Seasoned Breadcrumbs
  • 24 whole Frozen Ravioli (cheese Or Meat)
  • 2 cups Jarred Marinara Sauce, Heated
  • ¼ cups Shredded Parmesan Cheese
  • 1 Tablespoon Minced Fresh Parsley

Preparation

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

One Comment

You must be logged in to post a comment.

Profile photo of Andrea Abbott

Andrea Abbott on 5.27.2014

Oh my this look amazing!!! Can’t wait to try them!!!

One Review

You must be logged in to post a review.

Profile photo of msblue

msblue on 6.10.2014

Wow! These are really good.

Related Recipes

Parsnip Latkes with Arugula and Marinated Feta
Profile Photo by Riley - My Daily Morsel in Appetizers
Pan-fried parsnip potato cakes topped with lemony marinated feta crumbles and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Monterey Chicken Nachos
Profile Photo by In Good Flavor in Appetizers
A great appetizer or a quick dinner with shredded chicken tenders,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mexican Jicama Cinnamon Sticks
Profile Photo by C. L. ( Cheryl ) "Cheffie Cooks" Wiser in Appetizers
Made with jicama (pronounced hee-kah-ma), this an absolutely sweet, delicious, crunchy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Smoked Bacon Wrapped Jalapeno Poppers
Profile Photo by Dax Phillips in Appetizers
An easy twist on a classic appetizer, but this time these...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Rosemary Cashews
Profile Photo by The Newlywed Chefs in Appetizers
A perfect salty snack to eat after school, after work, or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy