- Oil, for frying ravioli
- 1 (9-ounce) package frozen 4-cheese ravioli
- 2 cups ground pecans
- 3/4 cup grated Parmesan
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Marinara Cream Sauce, recipe follows
Pour oil to a depth of 1/2-inch in a skillet or Dutch oven and heat oil to 360 degrees F.
Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with Marinara Cream Sauce.Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
More Recipes and Ideas:
Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip, Duck Confit and Fried Egg Pizza, Fried Peppers and Olives, Asian Appetizer Recipes, Salmon Mousse Recipes, Chicken Wing Recipes, Thanksgiving Appetizers, Christmas Appetizer Recipes, Meatball Appetizer Recipes