FRIED RAVIOLI POPS WITH PESTO DIP
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
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.
FRIED RAVIOLI WITH MARINARA SAUCE
Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce - a wonderful appetizer treat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 40
Number Of Ingredients 8
Steps:
- In 6-quart Dutch oven, heat 1 inch oil to 360°F.
- In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
- Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.
Nutrition Facts : Calories 136, Carbohydrate 9 1/2 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 186 mg
RAVIOLI APPETIZER POPS
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
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.
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- In a small bowl, whisk together the eggs. In a second small bowl, mix together the breadcrumbs, seasonings, and spices. Place the flour in a third small bowl.
- First, dust the ravioli with flour. Dip 1 ravioli at a time in the egg bowl and then the breadcrumb mixture, generously coating each side of the ravioli. Place the ravioli onto parchment paper and repeat the previous steps for the remainder of the ravioli.
- Carefully push 10-15 lollipop sticks into the backs of each ravioli. Carefully dip each ravioli into the hot oil, top side down, and cook until the downside is browned or "toasted," about 30 seconds to 1 minute. Remove the ravioli and place on a paper towel to drain, while you cook the remaining ravioli.
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