Fried Ravioli with Marinara Cream Sauce

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  • Level: Easy
  • Total: 23 min
  • Prep: 5 min
  • Cook: 18 min
  • Yield: 12 to 15 appetizer servings
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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


Marinara Cream Sauce, recipe follows


  1. Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
  2. 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.
  1. Marinara Cream Sauce:
  2. 1 1/2 cups prepared marinara sauce
  3. 1/2 cup heavy whipping cream
  4. In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
  5. Yield: 2 cups
  6. Cook Time: 2 to 3 minutes
  7. Ease of preparation: easy