Best Toasted Mexican Ravioli Recipes

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TOASTED RAVIOLI RECIPE BY TASTY



Toasted Ravioli Recipe by Tasty image

Here's what you need: ravioli, flour, italian breadcrumb, marinara sauce, vegetable oil, eggs, milk

Provided by Tasty

Categories     Snacks

Yield 4 servings

Number Of Ingredients 7

ravioli, fresh or thawed frozen
flour
italian breadcrumb, or plain with dried basil and oregano
marinara sauce, for dipping
vegetable oil, for frying
3 eggs
¼ cup milk

Steps:

  • If your ravioli is frozen, allow to thaw before breading.
  • Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs.
  • Fill a large pot or skillet with 2 inches (5 cm) of oil and bring up to 350°F (180°C).
  • Carefully place ravioli in the oil (don't crowd them - cook in batches) and let cook for about 1 minute per side until golden brown.
  • Set aside on a plate covered with paper towels to drain excess oil.
  • Once the ravioli have cooled, plate and serve with warm marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 134 calories, Carbohydrate 1 gram, Fat 11 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

TOASTED RAVIOLI



Toasted Ravioli image

While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. -Cristina Carrera, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

1 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
2 teaspoons dried basil
1 cup all-purpose flour
2 large eggs, lightly beaten
1 package (9 ounces) frozen beef ravioli, thawed
Oil for deep-fat frying
Fresh minced basil and additional shredded Parmesan cheese, optional
1 cup marinara sauce

Steps:

  • In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. 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 deep cast-iron or electric 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. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

FAST FIESTA MEXICAN RAVIOLI



Fast Fiesta Mexican Ravioli image

Found this recipe in Quick Cooking magazine. It gives the ravioli a different flair. And it is quick and easy to prepare. Change the cheese or type of ravioli for a different taste.

Provided by Ducky

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1 (25 ounce) package frozen beef ravioli (approx 6C cooked ravioli or 50-55 ravioli)
1 (10 ounce) can enchilada sauce
1 (8 ounce) jar salsa
8 ounces shredded monterey jack cheese
1 (2 1/4 ounce) can sliced olives, drained (optional)

Steps:

  • Cook ravioli per package instructions.
  • In large skillet, combine enchilada sauce and salsa.
  • Stir and cook until heated through.
  • Drain ravioli and add to enchilada sauce/salsa mixture.
  • Stir to coat.
  • Top with cheese and olives.
  • Cover and cook for 3-4 minutes over low heat until cheese is melted.

TOASTED RAVIOLI



Toasted Ravioli image

Provided by Food Network

Time 7h

Yield 8 to 10 servings (50 to 60 ravioli)

Number Of Ingredients 16

16 ounces ricotta
1/4 cup (4 tablespoons) melted butter
1/4 cup parsley flakes
1/4 cup grated Romano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large egg
Blended oil, for oiling the equipment
1 large egg
1 cup milk
2 tablespoons kosher salt
4 cups high-gluten flour, plus more for dusting
2 large eggs
1 cup milk
4 cups cracker meal
Canola oil, for frying

Steps:

  • For the filling: Combine the ricotta, butter, parsley flakes, Romano, salt, pepper and egg in a large bowl and mix well. Set aside.
  • For the pasta dough: Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface.
  • Divide the dough into 2 portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number.
  • Scoop roughly 1/2-tablespoon dollops of filling on the pasta layer, leaving 1 inch of space from the edge of the pasta and in between each. Lightly sprinkle water over the pasta. This will help the top layer adhere.
  • Using the same process as before, run the second portion of dough through the pasta machine, gradually thinning it to match the same thinness as the bottom layer. Carefully lay the top layer over the pasta and filling. Gently press the dough around the scoops of filling to seal the ravioli.
  • Using a pasta cutter, cut the ravioli into 2-inch squares. Place cut ravioli on a parchment-lined sheet pan and cover. Freeze until completely solid, at least 3 hours. (Make sure your raviolis are fully frozen before breading, as the dough has a tendency to thaw quickly. If the raviolis are soft during breading, they can become misshapen.)
  • For the breading: Whisk the eggs and milk together in a medium bowl. Add the cracker meal to a second medium bowl. Working in batches, dip ravioli into the egg and milk mixture, then toss into the cracker meal, coating well. Put breaded ravioli back on the lined sheet pan, cover and freeze for another 3 hours.
  • Fill a large, heavy-bottomed pan halfway with canola oil and heat oil to 350 degrees F. Cook the ravioli in batches, being sure not to overcrowd the pan, and flipping during cooking, until golden brown all over, about 5 minutes.

ST. LOUIS TOASTED RAVIOLI



St. Louis Toasted Ravioli image

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Provided by Barb

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons whole milk
1 egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt
½ (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

Steps:

  • Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  • In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  • In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g

TOASTED RAVIOLI



Toasted Ravioli image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated parmesan cheese
Marinara sauce, for dipping

Steps:

  • Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
  • Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
  • Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
  • Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

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