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)
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
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