Toasted Cheese Ravioli Recipes

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.

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.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

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.

Steps:

• On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
• Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
• Cut the slices of ham into a square.
• Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
• Brush the edges of the bread with egg wash.
• Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
• In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
• Serve immediately with hot tomato soup.
• Enjoy!