Toasted Ravioli

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As annoying as Rachael Ray is, a lot of her recipes are delicious and easy. After watching her make toasted ravioli, I decided to try it on my own, with a few tweaks. Rachael used fresh herbs and made a delicious looking roasted red pepper dipping sauce. I was pretty lazy and used only what I had on hand, so stuck with the seasoned breadcrumbs and jarred marinara sauce. They still turned out delicious.

Here’s the recipe I used:

  • about 30 frozen raviolis, cooked about halfway (I used cheese, but you can just as easily use spinach)
  • 1 egg
  • splash of milk
  • salt
  • pepper
  • 1 1/2 cups seasoned breadcrumbs
  • olive oil
  • marinara sauce
  1. Cook the ravioli and let them cool.
  2. Heat a small skillet over medium heat and add some olive oil, just enough to coat the bottom of the pan.
  3. Mix egg with a splash of milk, salt, and pepper in a plate.
  4. Pour the breadcrumbs on a plate.
  5. Dip the ravioli in the egg mixture and then the breadcrumbs one at a time. Fry each for about 4 minutes on each side, until golden brown.

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IMG_2998Serve with marinara sauce (to dip) and enjoy!

These were great for snacking while I was waiting for the rest of dinner to be ready. They were also very easy to make and pretty impressive looking when you serve them to guests.

  • rebekah

    toasted ravioli is a st. louis thing! you should come to st. louis and have some. i’m sure they’re better than rachel ray’s version.

  • Jen

    yummm

  • Koshergirl

    These sound amazing! I will def make them for my next party. This recipe is also much easier than your other ones. Can you put up some low fat recipes?