Best Fried Ravioli Pops With Pesto Dip Recipes

RAVIOLI APPETIZER POPS

Ravioli Appetizer Pops image

Ravioli on a stick is a tasty appetizer everyone talks about. They're simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup dry bread crumbs
2 teaspoons pepper
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 package (9 ounces) refrigerated cheese ravioli
Oil for frying
Grated Parmesan cheese, optional
42 lollipop sticks
Warm marinara sauce and prepared pesto

Steps:

In a shallow bowl, mix bread crumbs and seasonings. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a large electric or cast-iron skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Immediately sprinkle with cheese if desired. Carefully insert a lollipop stick into the back of each ravioli. Serve warm with marinara sauce and pesto.

Nutrition Facts : Calories 32 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 97mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

FRIED RAVIOLI POPS WITH PESTO DIP

Fried Ravioli Pops with Pesto Dip image

This recipe is sponsored by Target. For this kid-friendly meal, store-bought cheese ravioli are coated in egg and breadcrumbs, then fried until golden and sprinkled with Parmesan. Insert a lollipop stick into each ravioli, stir homemade pesto into Greek yogurt for dunking and dinner is served!

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons pine nuts
2 cups fresh basil leaves, rinsed and dried
1 tablespoon grated Parmesan
2 cloves garlic, peeled and roughly chopped
1/4 cup extra-virgin olive oil
3/4 cup plain Greek yogurt
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
2 large eggs
2/3 cup Italian-style seasoned dried breadcrumbs
16 refrigerated cheese ravioli
Vegetable oil, for frying
Grated Parmesan, for serving

Steps:

For the pesto dip: Toast the pine nuts in a small skillet over low heat, stirring occasionally, until golden brown, about 5 minutes.
Combine the toasted pine nuts, basil, Parmesan and garlic in a food processor. Pulse until roughly chopped. With the motor running, pour the olive oil through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
Transfer the pesto to a small bowl and stir in the yogurt, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate if not serving immediately.
For the ravioli: Place the flour in a shallow bowl. Whisk together the eggs in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
Dredge a ravioli in the flour, shake off any excess, then dip it in the eggs. Let any excess egg drip back into the bowl, then immediately coat the ravioli in the breadcrumbs, pressing to adhere them to all sides. Repeat with the remaining ravioli.
Pour 2 inches of vegetable oil into a large heavy-bottomed pot and set over medium-low heat. Attach a deep-fry thermometer to the side of the pot and heat until the oil reaches 360 degrees F. Line a plate with paper towels.
Fry the ravioli in batches, turning them as needed, until golden brown and crispy, 1 to 2 minutes total. Transfer to the paper towel-lined plate with a slotted spoon. Return the oil to 360 degrees F between each batch.
Once the ravioli have cooled slightly, insert a lollipop stick into each ravioli. Sprinkle them with Parmesan. Serve the ravioli pops with the pesto dip.