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home > recipes > appetizers > toasted ravioli 2
from PA, US I'll be having a gathering for Christmas dinner in a few days and I tested this recipe today (see photo). It turned out very well and although it's fried, the result more closely resembles toasted ravioli since it's fried very quickly. Serves 6 as an appetizer or 4 as a meal 1 (16 ounce) package meat or cheese ravioli*, fresh or frozen (thaw if frozen) 2 eggs, beaten 1/4 cup water 1 Tbsp garlic powder 1 cup flour 1 cup plain breadcrumbs 1 teaspoon Italian seasoning Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic with the bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with marinara sauce. * I prefer to use meat ravioli since the texture of the cheese filling after quick frying can be a bit... strange. Just a personal thing.

Toasted Ravioli 2


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(posted December 19, 2006)

from PA, US

I'll be having a gathering for Christmas dinner in a few days and I tested this recipe today (see photo). It turned out very well and although it's fried, the result more closely resembles toasted
ravioli since it's fried very quickly.

Serves 6 as an
appetizer or 4 as a meal

1 (16 ounce) package meat or
cheese ravioli*, fresh or frozen (thaw if frozen)
2
eggs, beaten
1/4 cup water
1 Tbsp
garlic powder
1 cup
flour
1 cup plain breadcrumbs
1 teaspoon Italian
seasoning

Mix water with
eggs and beat well, set aside. Mix Italian seasonings and garlic with the bread crumbs and set this aside. Measure flour in bowl and set aside.

Heat vegetable oil in
deep fryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the
egg wash then in bread crumbs and carefully place in hot oil.

Fry until golden, remove from oil and drain. Serve with marinara
sauce.

* I prefer to use meat
ravioli since the texture of the cheese filling after quick frying can be a bit... strange. Just a personal thing.



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