SUPER DUPER EASY FRIED RAVIOLI - YUM!

Super Duper Easy Fried Ravioli - Yum! image

Super duper easy and delicious! Using a pre-made ravioli makes these so simple to prepare. The added seasoning to the egg mixture adds a pop of flavor to the ravioli. They fry up nice and crunchy. The dipping sauces are a must and bring a bold flavor to the dish. Using different spices and creating two different flavor profiles...

Provided by Dana Ramsey

Time 25m

Number Of Ingredients 9

Ingredients

Italian and plain Panko bread crumbs (use your judgment, I used about 1 1/2 to 2 cups of each)
4 eggs
1/2 cap Mrs. Dash Italian seasoning
1/2 cap Mrs. Dash Southwest seasoning
1/4 tsp ground cayenne pepper
fresh ground black pepper and salt
2 bags frozen ravioli one with cheese the other meat and cheese, thawed
canola oil for frying
1 jar marinara sauce (24 oz) and 1 jar salsa (15 oz)

Steps:

1. Italian Style Fried Ravioli After the cheese ravioli is thawed pat dry and set aside. In a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Italian Seasoning Blend, mix well. In the next bowl, place the Italian panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper, mix.
2. Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
3. Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a Marinara Sauce. I used Bertolli brand.
4. Southwestern Fried Ravioli After the meat & cheese ravioli is thawed pat dry and set aside, in a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Southwest Seasoning Blend, mix well. In the next bowl place the plain Panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper and the cayenne pepper, mix.
5. Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
6. Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a salsa. I used my own homemade salsa.
7. Note: There are so many variations to this recipe and if you make your own ravioli then the variations are endless! I was very pleased how my first run on this turned out and will be adding other variations in the future. Like spinach, portabella mushroom and cheese ravioli!