Toasted Ravioli

A super easy appetizer made with cheese ravioli fried until golden brown and topped with Parmesan cheese and fresh parsley. Serve with marinara sauce for dipping!

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 6

Cuisine: Italian

I just found my new favorite appetizer! These Toasted Raviolis are so delicious and addicting. They are also super easy to throw together making them an awesome appetizer to serve at a party. Take your favorite raviolis (I did cheese) and dip them in an egg and milk mixture then in herb breadcrumbs. The raviolis get fried for 3-4 minutes or until they are golden brown.

- Kelley Simmons

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Ingredients

1. 1 pound bag cheese ravioli frozen

2. 1 cup milk

3. 2 eggs

4. 1 cup Italian bread crumbs

5. 1 teaspoon fresh parsley chopped

6. 1 teaspoon fresh oregano chopped

7. 1/2 teaspoon garlic powder

8. 1/2 teaspoon onion powder

9. vegetable oil

10. salt and pepper to taste

11. parmesan cheese for serving if desired

12. chopped fresh parsley for serving if desired

13. marinara sauce for serving if desired

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Instructions

1. Add milk and eggs to a shallow bowl and mix to combine.

2. In another shallow bowl add breadcrumbs, parsley, oregano, garlic powder and onion powder and stir to combine.

3. Dip raviolis into the egg mixture then into the breadcrumb mixture making sure to coat both sides.

4. Place the breaded ravioli on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.

5. Meanwhile fill a large pot with at least 2 inches of oil and heat to 350 degrees F.

6. Remove ravioli from the freezer. Working in small batches cook the raviolis for 3-4 minutes.

7. Place the raviolis on a plate lined with paper towels and season with a sprinkle of salt and pepper.

8. Serve immediately with parmesan cheese, fresh parsley and marinara sauce, if desired.

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Nutrition

• Calories: 564kcal

• Fat 19g

• Saturated Fat 6g

• Cholesterol 149mg

• Sodium 1158mg

• Potassium 180mg

• Carbohydrates 71g

• Fiber 4g

• Sugar 7g

• Protein 25g

• Vitamin A 275IU

• Vitamin C 0.8mg

• Calcium 166mg

• Iron 13.9mg

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This recipe is by Kelley Simmons from Chef Savvy - A food blog with easy to follow recipes