Super Duper Easy Fried Ravioli - Yum!
By
Dana Ramsey
@DRamsey
6
Each year my husband and I host a Christmas Eve Party for friends and family and I am always trying to come up with easy appetizers to prepare! This year I decided to try this recipe which I have created 2 different types. It is so easy but tastes like you slaved all day in the kitchen. A very nice finger food for any party.
Blue Ribbon Recipe
Super duper easy and delicious! Using a pre-made ravioli makes these so simple to prepare. The added seasoning to the egg mixture adds a pop of flavor to the ravioli. They fry up nice and crunchy. The dipping sauces are a must and bring a bold flavor to the dish. Using different spices and creating two different flavor profiles will make party goers taste buds very happy.
Ingredients
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·Italian and plain Panko bread crumbs (use your judgment, I used about 1 1/2 to 2 cups of each)
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·4 eggs
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1/2cap Mrs. Dash Italian seasoning
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1/2cap Mrs. Dash Southwest seasoning
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1/4 tspground cayenne pepper
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·fresh ground black pepper and salt
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2bags frozen ravioli one with cheese the other meat and cheese, thawed
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·canola oil for frying
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·1 jar marinara sauce (24 oz) and 1 jar salsa (15 oz)
How to Make Super Duper Easy Fried Ravioli - Yum!
- Italian Style Fried Ravioli
After the cheese ravioli is thawed pat dry and set aside. In a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Italian Seasoning Blend, mix well. In the next bowl, place the Italian panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper, mix. - Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
- Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a Marinara Sauce. I used Bertolli brand.
- Southwestern Fried Ravioli
After the meat & cheese ravioli is thawed pat dry and set aside, in a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Southwest Seasoning Blend, mix well. In the next bowl place the plain Panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper and the cayenne pepper, mix. - Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
- Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a salsa. I used my own homemade salsa.
- Note: There are so many variations to this recipe and if you make your own ravioli then the variations are endless! I was very pleased how my first run on this turned out and will be adding other variations in the future. Like spinach, portabella mushroom and cheese ravioli!
