Fried Ravioli Hearts, the perfect finger food and oh-so-scrumptious. It’s pasta. It’s five cheeses. It’s warm, crunchy goodness, especially when paired with the perfect tomato dipping sauce. It’s red and white ravioli hearts, people!
|1 Pkg||Olivieri Ravioi|
|1 cup||Italian-style breadcrumbs|
|2 tbsp||freshly grated Parmesan cheese|
|1 Pkg||Olivieri Tomato and Herb Sauce|
|oil, for frying|
Generously coat the bottom of a large frying pan with olive oil to a depth of about 1/2-inch. Heat the oil to medium.
While the oil is heating, combine the beaten egg and milk in one shallow bowl, and the bread crumbs with 2 tbsp Parmesan cheese in a separate bowl. Working in batches, dip the ravioli in egg/milk mixture to coat completely. Allow the excess liquid to drip back into the bowl. Lightly dredge ravioli in the bread crumb mixture. Place the ravioli on a clean plate or baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning once, until golden brown, about 3-4 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed Tomato & Herb sauce for dipping.
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