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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.
Appetizer idea - Breaded, baked ravioli served with marinara sauce.
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.
I always bake ravioli now because I love how it gets crispy in the oven. Great idea to serve it as an appetizer!
With football season just around the bend here in FLA we're pullin' out the tried and true football-friendly appetizers! We're startin' outside with our usual Deep-Fried Ravioli On a Stick! GO NOLES!
Fried ravioli with cheesy marinara sauce
Homemade Marinara Sauce on MyRecipeMagic.com
Just made this ahead of time for tomorrow night...Yum! Can't wait!!!
How to Make Roasted Marinara Sauce -- great way to preserve tomatoes and other produce! from FrugalLivingNW.com
Homemade Beer Marinara Sauce [The Beeroness]
Toasted Ravioli great finger food for a party serve w/marinara sauce. can bake too: 400 deg. oven, spray each side w/cooking spray, place on wire rack lined baking sheet/ bake 20 min or so til browned.
Toasted Ravioli from Ree Drummond | The Pioneer Woman
gluten free braised lamb ravioli with shitake parsley broth
Looks easy, but I'm afraid of the calories (ugh I'm one of those people!)
PROUD ITALIAN COOK: Caprese Ravioli with Roasted Tomato Pesto Sauce. This looks AMAZING! Could be an appetizer or main dish. Yum!