Fried Ravioli With Marinara Recipes

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Steps:

• Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
• Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture, then dredge in pecan mixture. Pour oil to a depth of 1/2" in a skillet or Dutch oven. Heat oil to 360°F Fry ravioli in batches, 2 minutes on each side, or until golden brown. Drain on paper towels.
• In a large saucepan, combine marinara sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes Remove from heat.
• Serve warm ravioli with Marinara Cream.

Steps:

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. To make marinara sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Serving ideas: Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with Parmesan cheese and basil. In a piece of halved french bread, add meatballs, sauce, Parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese. Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses. Store in an air-tight container, or freeze for future use.

Steps:

• Heat canola oil to prepare for frying --.
• For Marinara Sauce:.
• Put Olive Oil on medium heat with diced onion and green pepper, cook to flavor, don't brown onions.
• Add Tomato Sauce, Garlic and all dry seasonings, bring to a boil then simmer covered.
• * it's best to make Marinara first, so the Ravioli's stay crispy. Enjoy!
• Have dipping bowls ready, 1 with evaporated milk and one with the breadcrums and Parmesan Cheese.
• Dip frozen ravioli into evaporated milk then into breadcrumbs and parmesan cheese.
• Fry until golden brown. Cheese Ravioli's will puff up nicely when done, the beef ones do not. Let Drain on towel and then serve.