Toasted Ravioli
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Equipment
- 1 large skillet
Ingredients
- 10 ounces refrigerated fresh beef ravioli (about 60 pieces; I used Buitoni brand)
- 2 large eggs
- 1/4 cup water
- cooking oil as needed; affects nutrition info below
- 1/4 cup grated Parmesan cheese
- 12 ounces jarred pizza sauce or marinara sauce
Seasoned Bread Crumbs:
- 1-1/4 cups dried bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
Instructions
- Stir seasonings into bread crumbs and place in shallow bowl.
- In another shallow bowl, whisk eggs with cold water.
- Dip uncooked fresh ravioli into egg wash, then into breadcrumbs.
- Heat shallow oil in a large skillet about one inch deep to a moderate temp.
- Add coated ravioli to oil and cook about 2 minutes per side, or until puffed and golden.
- Do not crowd the pan.
- Drain on paper toweling and sprinkle with Parmesan cheese.
- Serve with pizza sauce or marinara sauce as a dipping sauce.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 117kcalCarbohydrates: 14gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 61mgSodium: 724mgPotassium: 297mgFiber: 2gSugar: 3gVitamin A: 470IUVitamin C: 4mgCalcium: 71mgIron: 2mg
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