Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Watch how to make this recipe.
Toasted Ravioli
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 341
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 83 mg
- Sodium
- 354 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 341
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 83 mg
- Sodium
- 354 mg
Ingredients
Directions
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8m
Easy
CLASS
- Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
- Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some Romano and parsley. Serve with your favorite sauce.
