Monday, November 29, 2010

Toasted Ravioli

Crunchy, Crispy, Yummy Toasted Ravioli! 

Ravioli's on their own are pretty much perfect. There is something about coating the pasta with bread topping, frying to a golden brown and serving with a scrumptious sauce that brings Toasted Ravioli to a whole other level.

A few years ago I was at a holiday lunch at a local Italian restaurant.  One of the specials during that lunch was Toasted Ravioli.  How could I pass them up?  They were a special!  It's a good thing I ordered them when I did.  I've been back to that restaurant a few 100 times and I haven't seen Toasted Ravioli on the menu since, and I've looked!

It was time to take matters into my own hands.  Over the past few years I've experimented with many toasted ravioli recipes. After trying different sizes, shapes, coating types & cooking styles, I think I've come up with a pretty good recipe.  It's easy to adapt this recipe to use with any size, shape or flavored ravioli.

A few weeks ago I was at Costco's and I picked up some Butternut Squash Ravioli.  I thought they would make a perfect Thanksgiving appetizer.  It turns out I was right (I love when that happens!)  I made some toasted Cheese Ravioli too.

I served up the Butternut Squash Ravioli with a bottled Alfredo Sauce and the Cheese Ravioli with a bottled pizza sauce.  You can easily use your favorite recipe for either but since it was Thanksgiving week and we were all busy enough I thought I'd take a quick shortcut.  I garnished the Butternut Squash Ravioli with some fried Sage leaves and the Cheese Ravioli with some shaved Parmesan.  Neither garnish is necessary but I thought I'd add a little extra, after all it was a Holiday!

In preparation for a party these ravioli can be dipped, fried, cooled, placed into Ziploc bags and stored in the freezer.  When you are ready to serve, remove from the freezer and place on a cookie sheet in a single layer, let defrost for about 45 min to 1 hour.  Pop into the oven to reheat, approx 12-15 min at 350ºF 

Toasted Ravioli
(Made Approx. 38 Large Ravioli)

(If Ravioli were bought frozen, do not dip until Ravioli are completely thawed)
1 C. Buttermilk
1/2  C. Flour
1 Tbsp. Italian Seasoning
1 Tsp. Salt
2 C. Panko Bread Crumbs
1 C. Italian Style Breadcrumbs
Oil for Frying

Place your oil into a pot, frying pan or deep fryer.....whatever you usually fry in.  Heat the oil t300-375ºF 

You will need 3 bowls to start the dipping process. 

Bowl 1 - Flour
Bowl 2 - Buttermilk
Bowl 3 - Mix Breadcrumbs, Salt & Italian Seasoning.  Toss together.

Coat the ravioli in the flour, shake off the excess. Dip in buttermilk and coat with the breadcrumb mixture.

When oil is heated, place the ravioli in the oil and let fry until golden brown, about 1 minute per side.

I like to drain on a baking rack placed over a baking sheet.  You can also drain on a paper towel.

Let cool slightly, sprinkle garnish and serve with dipping sauce. 


Beautiful Butternut Squash Ravioli. It's a shame to cover all that color, but It's worth it!

Dredge in the Flour, shake off any excess.

Dip in the Buttermilk.

Coat in the breadcrumb mixture.
Drop in the Oil.

Fry in small batches. No more than 4-5 at a time. 

Drain on a rack.  It will keep the Ravioli extra crispy.

Crispy and ready to eat.

Garnish, Plate, Serve & Enjoy!



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