Deep Fried Ravioli With Marinara Sauce

Lynnda Cloutier


an updated version of ravioli Unknown source

pinch tips: How to Grate Cheese for Easy Clean Up




4 wooden skewers
1 tbsp olive oil
1 garlic clove, minced
1 can whole tomatoes, drained, seeded and roughly chopped, 14.5 oz
¼ cup dry red wine
2 tbsp fresh oregano, minced
2 tbsp sugar
salt & pepper
1 qt vegetable oil
1 cup flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated parmesan cheese, divided
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp dried thyme
2 tsp garlic powder
1 tsp salt
½ tsp pepper
12 store bought ravioli

Directions Step-By-Step

Make the marinara sauce: Warm oil in medium pot over medium heat. Add garlic and tomatoes and cook 5 minutes, stirring occasionally. Deglaze pot by adding wine, stirring to loosen browned bits from bottom of pot; then stir in oregano and sugar and season with salt and pepper to taste. Transfer mixture to a food processor and process to desired consistency. Return mixture to pot and simmer 30 minutes. Cool slightly before serving. Preheat vegetable oil in large heavy pot over medium high heat. Put flour in a shallow dish and eggs in another shallow dish. In a third, mix bread crumbs, 1/4 cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper. In two batches, toss ravioli in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli onto each skewer. Once oil reaches 350, carefully put skewers in pot, 2 at a time, and fry about 4 to 5 minutes. Drain on paper towels. Sprinkle with remaining 1/4 cup Parmesan. Serve warm, with marinara sauce on the side. Serves 4

About this Recipe

Course/Dish: Cheese Appetizers