Recipe courtesy of Jeff Mauro
From:
Food Network Magazine
Toasted Ravioli
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 83 mg
- Sodium
- 423 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 83 mg
- Sodium
- 423 mg
Ingredients
Directions
- Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
- Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some romano and parsley. Serve with marinara sauce.
