Fried Ravioli with Marinara Cream Sauce

Total Time:
23 min
5 min
18 min

12 to 15 appetizer servings

  • 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
  • Oil
  • Marinara Cream Sauce, recipe follows

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, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. 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.

Yield: 2 cups

Cook Time: 2 to 3 minutes

Ease of preparation: easy

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    I can see how this would be decent. However, "ground" pecans was not specific enough for me I guess. I bought chopped pecans and then used a mallet to smash them down. The pieces, even though of fine texture, were still not ground. This made the mixture not be able to stick to the ravioli. I would've rather just used bread crumbs instead.
    It was a pretty good recipe, but I did have problems with the pecans. When I had them in the food processor they ended up turning into an almost pecan butter. Does anyone else have that problem? So I combined 1 cup pecans with 1 cup bread crumbs to help it out, which it did but it was still a very moist breading. I didn't want to leave the pecans out altogether. All in all a great recipe, I need to invest in an oil thermometer though :)
    I love Paula but , the recipe say 2 minutes on each side in the oil. The ravoli way far overdone it was burnt , next time I will do ONE MIN. to 30 SEC.Otherwise the recipe was good!
    I tried this out as an appetizer last night for a dinner party and everyone loved it! After reading the reviews i decided against the pecans and used bread crumbs instead and it turned out great! So thank you did it again!!!
    Classic Paula....... It was perfect!!!
    This makes a great appetizer. I made it as a main course, but this is too rich to eat more than a few. The marinara cream sauce is awesome! Be careful not to get the oil too hot, as it will burn the pecans on the raviolis. Great recipe.
    My family loved this one. Pop the pecans in the processor until they are really fine.
    Fried or Toasted Ravioli, whatever you want to call it originated here in St. Louis. You use the bread crumbs.
    Look to see if you can buy the ravioli already breaded and bake them in your oven. Wonderful, Sorry Paula, I love all your recipes but........
    I love this as an appetizer but I decided to make it into a meal so instead of the cream marinara, I made a five cheese marinara with mushrooms and I added shrimp. I spooned the sauce over the ravioli that I fried using Itailian breadcrumbs (don't know about the pecans). My family really enjoyed the ravioli paired with the great sauce!
    we all really loved this dish. we didnt get the nuts chopped fine enough this go around though. still very yummy.
    I have made this a few times and each time I get tons of great comments from my friends. It's east to make and taste sooooo good.
    the idea was good, but the ravioli's were not very cheesy on the inside...maybe you could recommend a brand..also I didn't use pecans I used almond meal...whcih tasted fantastic and made the ravioli very crunchy...I think it would work better with homeade ravioli
    this recipie was amazing. i loved the flavor and textures. the only problem was that the pasta was a little undercooked, and the inside of the ravioli wasn't very cheesy, it was just hollow.
    Had for a Christmas luncheon and it was well received
    loved this easy recipe, the sauce was soooo good, thanks Paula
    The is so easy and very good. The last time we made these we used Italian seasoned breadcrumbs. You rock, Paula!!!
    My friends could not get enough of this. Neither could I.
    i loved this recipe! i had never had fried ravioli before and i was very pleased! i did make some changes. I used half pecans and half italian style bread crumbs instead of all pecans because i thought the flavor would be better. the combo or pecans, bread crumbs, and cheese was so yummy! and the it was soo good! my boyfriend loved this recipe. i will most certainly make it again and again!
    This receipe is fantastic!! I didn't want to mess with the pecans (b/c there seems to be a problem with them sticking) so I used egg and breadcrumbs instead and it was wonderful! I also baked mine at 415 for 15 minutes instead of frying for a slightly healthier touch. I just can't say enough these are fantastic!
    I have had the fried ravioli and they are just great.I watch Paula's shows allthe time and she is one fine Southern lady. She has the best recipes.They are so easy to follow and I always learn something new from her.
    Have had them at home, but I can not wait to make them for a New Year's Eve party we are invited to. I am going to take other's advice and bake them so that I can make them ahead of time and bring them hot out of the oven, so that I don't have to make a mess while frying at someone else's house, even tho I just ordered a new deep fryer for Christmas!
    Sorry Paula but pecans and ravioli do not go together at all. It was horrible. I will stick with the tried and true method of using bread crumbs. After one bite, no one would try anymore. Waste of money.
    I tried this after watching the episode it was featured on and looking for some new dinner ideas. I had all the stuff for it so it was really convenient.

    I put the pecans in the food processor and that made life a whole lot easier. It crushed them down to bread crumbs!

    I also had a 29 ounce bag of frozen cheese ravioli. I didn't think I would be making the whole bag, but there was so much of the dry ingredients left, that I just finished it off.

    My husband loved it! The didn't re-heat very well. It was far better the first time around.

    It was very easy to make and I would make it again!
    This was new and fun. Always looking for something to try, and southern too.
    I found that the pecan and cheese mixture did not adhere well to the ravioli. The recipe called for more of the pecan and cheese mixture than needed. I thought that once fried, the ravioli lost its cheesy flavor. I tasted the fried shell and the pecans; however, the sauce was good. I prefer plain ravioli.
    Not sure if I was doing something wrong, but the pecans would NOT stay on the ravioli. I gave up after awhile.
    this was the most delicious thing ive tried thank you very much
    A bit of trouble keeping the coating on. Tasted great!
    This was an amazing appitizer for a dinner party I through. BEST EVER!!!!!!!!
    These were really good. I sent some to work with my husband and everyone loved them. They are perfect as appetizers for get-togethers!
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