Home
Forum
Shut Up and Mangia
The Italian Grocer
Italian Recipe Blog
Restaurant Reviews
Appetizer Recipes
Soup Recipes
Salad Recipes
Bread Recipes
Vegetable Recipes
Pasta Recipes
Poultry Recipes
Beef Recipes
Pork Recipes
Veal Recipes
Lamb recipes
Seafood Recipes
Pizza Recipes
Cooking for Kids
Italian Cheese
Italian Wines
Dessert Recipes
Coffee and Espresso
Italian Dinner Music
Food Glossary
Contact Us
About the Cook
I.A.H.P.
Sitemap

XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

Fried Ravioli with Rosemary Butter Sauce

Appetizer

FILLED UP

Fried Raviolis make for an excellent appetizer. They’re soft and chewy in the middle, a little crisp on the outside and filled with your favorite ingredients. If you make your own raviolis you can fill it with anything from mushrooms to crab meat.

I personally won’t make homemade raviolis for this dish because you’ll find the frozen variety will taste just as good and you can still find them stuffed with different fillings like asparagus, cheeses and meats. Fresh gourmet type raviolis are best made with a wonderful sauce and served as a main course.

I sometimes serve Fried Raviolis with a marinara sauce, but the other day I grated parmesan cheese on top and drizzled the ravioli with a combination of butter, onion, garlic and chopped rosemary and they were delicious. My best advice is to serve both. The kids will love them.

INGREDIENTS

Buy at Art.com
Buy From Art.com
  • 1 package of your favorite frozen raviolis
  • 1 cup of seasoned breadcrumbs
  • 2 eggs, beaten
  • 2 Tbls of milk
  • 3/4 cup of vegetable oil
  • 1/4 cup of freshly grated parmesan cheese
  • 2 cloves of garlic, finely chopped
  • 3 long green onions, finely chopped
  • 1 sprig of rosemary, finely chopped
  • 3 Tbls of butter
  • 1 Tbls of extra virgin olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of freshly ground black pepper

    PREPARATION

  • Defrost and separate the frozen raviolis
  • Place the breadcrumbs in a small bowl
  • In another bowl beat the eggs with the milk
  • Dip the ravioli in the egg mixture then the breadcrumb and set aside.
  • Repeat until all the raviolis are breaded.
  • In a small frying pan sauté the garlic, onions and rosemary in the butter and olive oil until tender, about 2 minutes.
  • In a large frying pan heat the 3/4 cup of oil and fry the raviolis in batches for 6 minutes turning once until raviolis a lightly toasted.
  • Drain on a paper towel.

    Sprinkle with grated or shaved parmesan cheese and serve with the garlic rosemary or a marinara sauce.



    Don't forget to click on the logo below and subscribe to my
    NEW NEWSLETTER

    logo

    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com
    Leave Fried Ravioli and Return to Home Sweet Home

    Google


    footer for fried ravioli page

    		•