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  • Rebecca Taylor

    Toasted Ravioli with Marinara Sauce If you’re lazy, but still like the allure of home-cooked Italian food—plus the illusion of a dish that could rival one found at a 4 star restaurant, then today’s recipe is for you. If you follow my recipes, you obviously know I’m a straight up Guido. While I don’t sport a “shirt before the shirt”, I love my heritage and the incredible food that comes from it. Try this half-homemade recipe for an appetizer at a party, or pair it with some bread and wine for a great lunch!What you need:2 tablespoons whole milk1 egg3/4 cup Italian seasoned bread crumbs1/2 teaspoon garlic powder1/4 teaspoon dried oregano1/4 teaspoon dried basil1/4 teaspoon dried thymesalt & pepper to taste1/2 (25 ounce) package frozen cheese ravioli, thawed2 cups vegetable oil for frying1 tablespoon grated Parmesan cheeseMarinara sauce for dipping How you make it:-Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. -In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer. -In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

  • Margot O

    Toasted Ravioli with Marinara Sauce --Great idea to serve it as an appetizer!

  • Allison Fulbright

    Toasted Ravioli with Marinara Sauce recipe adapted from AllRecipes 2 tablespoons whole milk 1 egg 3/4 cup Italian seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried thyme salt & pepper to taste 1/2 (25 ounce) package frozen cheese ravioli, thawed 2 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese Marinara sauce for dipping (recipe follows) Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce. Marinara Sauce recipe adapted from AllRecipes 1 (28 ounce) can crushed tomatoes 1 (6 ounce) can tomato paste 4 tablespoons chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon ground black pepper 6 tablespoons olive oil 1/3 cup finely diced onion 1/2 cup white wine In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.

  • Kristina Munoz

    Yumm! I always bake ravioli now because I love how it gets crispy in the oven. Great idea to serve it as an appetizer!

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