Monday, January 7, 2013

Original Toasted Ravioli

My husband is new to ravioli and he likes it a lot now!
This recipe is good and great for an appetizer or even dinner.

ingredients:
¼ cup Finely Chopped Onion
1 clove Garlic, minced
1 Tbsp. Olive Oil or Butter
2 lbs. Ripe fresh Tomatoes, Peeled, seeded and cut up (or for fast time 1 
   bottle of Marinara Prego sauce)
1 tsp. dried Basil
½ tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Tomato Paste
1 Beaten Egg
2 Tbsp. Milk
1 16-20 oz. package of frozen meat-filled ravioli, thawed
2/3 to 1 cup Seasoned Fine Dry Bread Crumbs
Cooking oil for deep-fat frying
Grate Parmesan Cheese (optional)

directions:
1. For your sauce: In a medium saucepan, cook onion and garlic in hot olive oil 
    or butter until the onion is tender. Stir in tomatoes (or Prego sauce if you 
    don’t want to spend the time cutting tomatoes), dried basil, salt, and 
    pepper. Cover; cook over medium heat for about 10 minutes or until your 
    tomatoes are soft. Stir occasionally.

2. Uncover and stir in tomato paste (not if you are using Prego Sauce). Bring 
    to a boil; reduce heat and simmer, uncovered for about 20 minutes or until 
    mixture reaches desired consistency, stirring occasionally. Cover sauce; 
    keep warm.

3. Meanwhile, in a small bowl, beat together egg and milk. Dip each ravioli in 
    egg mixture; then dip in bread crumbs to coat.

4. In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degree F. 
    Fry your ravioli, a few at a time, in hot oil about 2 minutes or until golden 
    brown, turning once. Drain on paper towels. Keep warm in a 300 degree F 
    oven while frying the rest.
    *Note: if you want your breaded ravioli to be healthier bake at 350 on a 
    greased cookie sheet for 25-30 minutes or until they are soft). I have tried 
    both and they both taste about the same other then the one is covered in 
    oil. 

5. To serve: Sprinkle ravioli with Parmesan Cheese if you like. Serve with 
    warm sauce for dipping. Use these as an appetizer dish or for a dinner dish.



Recipe Adapted from Midwest Living