with Rosemary Butter Sauce
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.
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
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 saute 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.
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