Fried Ravioli with Marinara Cream Sauce

Total Time:
23 min
Prep:
5 min
Cook:
18 min

Yield:
12 to 15 appetizer servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.2 41
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. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 Paula...you did it again!!! item not reviewed by moderator and published
Classic Paula....... It was perfect!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
My family loved this one. Pop the pecans in the processor until they are really fine. item not reviewed by moderator and published
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........ item not reviewed by moderator and published
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! item not reviewed by moderator and published
we all really loved this dish. we didnt get the nuts chopped fine enough this go around though. still very yummy. item not reviewed by moderator and published

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