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Fried Ravioli with Marinara Cream Sauce Recipe

Fried Ravioli with Marinara Cream Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • 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 :

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  • 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!

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  • 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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  • on May 24, 2009

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    Classic Paula....... It was perfect!!!

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  • on December 30, 2008

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    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.

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  • on May 10, 2008

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    My family loved this one. Pop the pecans in the processor until they are really fine.

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  • on October 12, 2007

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    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........

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  • on September 18, 2007

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    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!

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  • on August 05, 2007

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    we all really loved this dish. we didnt get the nuts chopped fine enough this go around though. still very yummy.

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  • on July 21, 2007

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    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.

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