Sunday, April 25, 2010

Toasted Ravioli with Marinara Sauce

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I'm not usually big on fried foods but I had a hankering for something crispy and cheesy. One Italian inspired appetizer I enjoy on occasion is toasted ravioli. Having this as an appetizer for my Pasta Party dinner was great since it featured how pasta doesn't always have to be the main course of a meal. In fact, I thought this Toasted Ravioli with Marinara Sauce rivaled versions found at restaurants!

What's great about this recipe is that it's easy to make, especially if you're going with the convience of frozen ravioli. If you're more ambitious (and have more time and energy) than me these days, you can certainly try your hand at making homemade ravioli and using that in place of frozen. Any filled ravioli would do too, not just cheese. As for the marinara, the recipe below makes a nice batch where you'll most likely have leftovers after the raviolis have been devoured. Feel free to use the leftover sauce over pasta, in baked casseroles or use as a dipping sauce for more ravioli, mozzarella sticks or even garlic bread!


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.

35 comments:

Memória said...

I had my eye on this dish on the previous post. Thanks for sharing the recipe.

Angie said...

As a Saint Louis girl I'm gonna have to try these out and see if they compare to what we have in our Italian neighborhood! We have frozen toasted ravs in our stores but they're just not the same as restaurants. Can't wait to try!

Carrie said...

Wow, those look yummy!

Future Grown-Up said...

These all look so delicious...I wouldn't know which one to try first!

Crepes of Wrath said...

This is a great idea! I really want to try this now.

Kacey said...

I'm going to have to try these as an appetizer when friends come over!!! Thanks for sharing!

Maria said...

What a fun appetizer!

Julia said...

This is a great appetizer or meal! Love it!

Kathleen said...

These look absolutely amazing!

Dani said...

Mmm, I haven't had toasted/fried ravioli in forever and I love the stuff! I'm definitely going to have to add it to the menu soon.

jennifermoshier said...

I made this recipe for dinner tonight. It was so wonderful! Thanks for sharing.

Mel P said...

This looks amazing! Did you thaw the ravioli or use them frozen?

Joelen said...

Hi Mel P, I used thawed ravioli as noted in the ingredient list :)

Amanda said...

This came out SOOOO good!! Thanks for the recipe! I shared this on allrecipes.com and totally gave you full credit! Yummy!!!

Lynn M said...

Oh these look so good! Too bad I have a horrible track record with frying things in my kitchen. But these look worth the cleanup/ potential injury ;)

Abigail said...

Oooo, these are sinful!! I had to try the recipe the other night and yep, it definitely satisfies the the "something fried and crispy" craving!! These are hard to stop eating though - which is downside!

Betty said...

I would like to make these for a dinner party. Do you think I could fry them ahead of time and just warm them in the oven right before I serve them?

Joelen Tan said...

Hi Betty! You could fry them ahead of time but I wouldn't do it too far ahead... maybe 30-60 minutes prior to serving and keeping them warm in a 200-250 degree oven in the meantime. Hope this helps!

Betty said...

Thanks Joelen, I did warm them in the oven as you suggested and they were delicious!! A big hit with my friends. I am going to try the ravioli stuffed with lobster for one of my seven fish dishes on Christmas Eve. Thanks again! Betty

Sara said...

These look amazing! Bet these would make a fun Super Bowl snack!

CA said...

I just saw this on pintrest, it looks amazing! Do you mind if I try it on my blog and link back to you?

Kim B said...

I'm also from St. Louis born and raise and we would NEVER use cheese ravioli!! I use square beef ones right out of the package. Dip in egg and bread crumbs in the fryer and sprinkle with parmesan cheese. Nothing like the original!!

Anonymous said...

Can you buy frozen ravioli then cook it and use that instead of thawing it?

Joelen Tan said...

Anonymous - cooking the ravioli first before coating and frying may have a different texture or may affect how well the coating stays on the ravioli. I haven't tried coating cooked ravioli then frying to know for sure, but if you do try it, please report back and let me know if that works!

Anonymous said...

Look Amazing!! Does it have to be whole milk? Would 2 % work?

Joelen Tan said...

Hi Anonymous - you can definitely use 2% milk. Whole milk was what I had on hand at the time but 2% will work just fine.

Alice said...

I have got to try this and hopefully it tastes as good as your photos look!! I have to do my grocery shopping tomorrow so I plan to pick up the ingredients I need and make it over the weekend. I'm sure my family will go nuts over this!!

Denise said...

Can I bake these? Like, cover my pan in foil, spray with cooking spray, add the ravioli, spray them with cooking spray, turn midway through? I am so terrified to fry things in my house! :-(

Joelen Tan said...

Hi Denise, I haven't tried baking them but I bet they will come out just fine. It may not have the same crispy texture that frying does but at least they'll be healthier baked! If you end up baking them, please let me know how they come out!

Anonymous said...

Just wanted to let you know that I tried baking them as Denise suggested. I've made the fried ones multiple times, and these were just about as good and crispy in the oven. Great idea for a healthier alternative!

northierthanthou.com said...

Okay, now that looks really tasty. I haven't seen pasta done like that before. Must try it.

Anonymous said...

Thats not toasted thats fried

Anonymous said...

Just made this and it turned out AMAZING! I will definitely be making this again!

Julia said...

This looks like a great appetizer and very yummy!!

Anonymous said...

I cooked my ravioli first and they came out great! I didn't plan ahead far enough for time to thaw.

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