Toasted Ravioli
A healthier version of everyone’s favorite appetizer made at home!
Servings: 6
Ingredients
- 1 c. vegetable oil
- 1/2 c. all-purpose flour
- 2 lg. eggs
- 1 1/2 c. Panko breadcrumbs
- 1 T. Italian seasoning
- 1/2 tsp. garlic powder
- Kosher salt and freshly ground black pepper to taste
- 1 (9 oz.) pkg. refrigerated four-cheese ravioli
- 1/2 c. marinara sauce
- 1/4 c. freshly grated Parmesan cheese
- 1 T. fresh chopped flat-leaf parsley
Instructions
- Heat the vegetable oil in a Dutch oven or large pot over medium heat.
- Set up your dredging station: Get 3 shallow pie plates or dishes. Pour the flour into the first one. In the second one, whisk the eggs, and in the third one combine Panko breadcrumbs, Italian seasoning, and garlic powder; season with salt and pepper, to taste.
- Working in batches, dredge the ravioli in flour, dip into the eggs, then dredge in the panko mixture, pressing to coat.
- Add 5-7 ravioli to the pot at a time depending on the size of your pot. Cook until evenly golden and crispy about 1-2 minutes. Transfer to a paper-towel-lined plate. Repeat with the remaining ravioli.
- Serve immediately garnished with parmesan cheese and fresh chopped parsley if desired alongside a bowl of marinara sauce, Enjoy!
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