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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By mae1564
Susanville, CA
on January 02, 2011
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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 :
By amazing.grace92...
Sarasota, 48
on September 06, 2010
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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!
By nelbie06_11877710
denver, CO
on August 10, 2009
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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!!!
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