Source: Midwest Living


Recipe Summary

25 mins
30 mins
55 mins
12 to 14 appetizer servings


Ingredient Checklist


Instructions Checklist
  • For sauce, in a medium saucepan, cook onion and garlic in hot olive oil over medium heat until onion is tender. Stir in tomatoes, dried basil (if using), salt and pepper. Cook, covered, about 10 minutes or until tomatoes are soft, stirring occasionally.

  • Stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency, stirring occasionally. Stir in fresh basil, if using. Cover and keep warm.

  • Meanwhile, in a small bowl, combine eggs and milk. Dip each ravioli into egg mixture, then into bread crumbs to coat.

  • In a 3-quart heavy saucepan, heat 2 inches of vegetable oil to 350 degrees F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Using a slotted spoon, remove from hot oil and drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining ravioli.

  • To serve, sprinkle ravioli with Parmesan, if you like. Serve with warm sauce for dipping. Makes 12 to 14 appetizer servings/


If you like, use purchased spaghetti sauce or pizza sauce for dipping instead of making the homemade tomato sauce.

Nutrition Facts

195 calories; fat 10g; cholesterol 55mg; saturated fat 2g; carbohydrates 21g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 4g; protein 7g; vitamin a 680.3IU; vitamin c 10mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 417mg; potassium 259mg; calcium 60.6mg; iron 1.4mg.