Toasted Ravioli

Name: Toasted Ravioli
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters breadcrumbs; 3 larges eggs, beaten; 3 Tbsps finely chopped fresh parsley; 1 teaspoon finely chopped fresh rosemary; 6 servings Kosher salt and freshly ground pepper; 6 servings Marinara sauce, for dipping; 355 milliliters milk; 118 milliliters grated parmesan cheese; 340 grams fresh ravioli (meat and/or cheese); 6 servings Vegetable oil, for frying

Toasted Ravioli might be just the main course you are searching for. This recipe serves 6. One serving contains 475 calories, 22g of protein, and 16g of fat. This recipe is typical of Mediterranean cuisine. A mixture of breadcrumbs, ravioli, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

Ingredients you will need

Ravioli

Spread

Equipment you will use

Baking Sheet

Whisk the eggs and milk in a shallow dish or pie plate.

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Egg

Milk

Equipment you will use

Whisk

Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

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Salt And Pepper

Breadcrumbs

Rosemary

Parsley

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Ingredients you will need

Breadcrumbs

Ravioli

Dip

Egg

Equipment you will use

Baking Sheet

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch.

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Vegetable Oil

Ravioli

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan.

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Parmesan

Equipment you will use

Baking Sheet

Paper Towels

Serve with the marinara sauce.

Ingredients you will need

Marinara Sauce

Photograph by Andrew McCaul

Equipment

Ingredients

Servings:

473milliliters

breadcrumbs 3larges

eggs, beaten 3Tbsps

finely chopped fresh parsley 1teaspoon

finely chopped fresh rosemary 6servings

Kosher salt and freshly ground pepper 6servings

Marinara sauce, for dipping 355milliliters

milk 118milliliters

grated parmesan cheese 340grams

fresh ravioli (meat and/or cheese)6servings

Vegetable oil, for frying

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti Reserve Poggio Reale. It has 5 out of 5 stars and a bottle costs about 23 dollars.