September 18, 2015

Toasted Ravioli with Marinara Sauce

On the Menu Today~
Toasted Ravioli with
Marinara Sauce

Welcome Back to Football Friday
and the Game Day Recipe
Toasted Ravioli with
Marinara Sauce

Toasted Ravioli with Marinara Sauce

  • 2 tablespoons milk
  • 1 egg
  • 2 sleeves buttery crackers, crushed
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon each onion powder and garlic powder
  • 2 (9 oz) packages frozen ravioli, thawed (cheese filled)
  • 4 cups vegetable oil for frying
  • 2 (14 oz) cans chopped tomatoes
  • 1 (6 oz) can tomato paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon each dried basil, oregano and salt
  • 1/4 teaspoon onion powder and garlic powder
  • 1/8 teaspoon pepper
  • pinch of sugar
Cooking Directions
  1. Make Marinara Sauce:
  2. In medium sauce pan, combine chopped tomatoes, tomato paste, olive oil, basil, oregano, salt, onion powder, garlic powder, pepper and sugar.
  3. Bring to a boil, reduce heat, simmer on low for 10 minutes.
  4. Remove from heat, pour mixture into a glass bowl. Set aside to cool.
  5. When cool, with an immersion blender, blend mixture together until smooth or put cooled mixture into a blender. Blend until smooth. Set aside.
  6. Make Ravioli:
  7. Heat oil to 375ยบ in a deep, cast iron skillet or deep-fat fryer.
  8. Combine crushed crackers, Parmesan cheese, basil, onion powder, garlic powder in a shallow bowl. Combine milk and egg in a small bowl.
  9. Dip ravioli in milk/egg mixture, then dredge in cracker mixture.
  10. Drop ravioli into hot oil. Fry on both sides until golden brown. Remove ravioli with a wire mesh strainer, drain on paper towels.
Serve with warmed sauce.

Ravioli, Sauce,  Italian, Appetizer

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