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The Original Toasted Ravioli

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The Original Toasted Ravioli

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  • Makes: 12 to 14 servings
  • Prep 25 mins
  • Cook 45 mins

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To make these hot appetizers, bread and fry purchased ravioli, then make a homemade tomato sauce to dip them in.

Ingredients

  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or butter
  • 2 pounds ripe fresh tomatoes, peeled, seeded and cut up
  • 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 1 slightly beaten egg
  • 2 tablespoons milk
  • 1 16 - 20 - ounce package frozen meat-filled ravioli, thawed
  • 2/3-1 cup seasoned fine dry bread crumbs
  • Cooking oil for deep-fat frying
  • Grated Parmesan cheese (optional)

Directions

  1. Meanwhile, in a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.
  2. In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degree F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while frying the rest.
  3. For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil (if using), salt, and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally.
  4. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil, if using. Cover sauce; keep warm.
  5. To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.

Nutrition Facts

(The Original Toasted Ravioli)

Servings Per Recipe 12, pro. (g) 8, cal. (kcal) 222, fiber (g) 1, Potassium (mg) 180, sodium (mg) 429, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 0, sugar (g) 3, Folate (µg) 12, Pyridoxine (Vit. B6) (mg) 6, chol. (mg) 47, Fat, total (g) 13, Niacin (mg) 0, Riboflavin (mg) 0, Monosaturated fat (g) 4, sat. fat (g) 1, Thiamin (mg) 0, iron (mg) 1, vit. A (IU) 583, vit. C (mg) 9, calcium (mg) 30, carb. (g) 19

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