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Thursday, July 3, 2008

*Crunchy Ravioli & Dipping Sauce*

Hi, today I'm making it short and sweet. I am going to visit family today. they live up in the mountains.any here is the recipe.


*Crunchy Ravioli & Dipping Sauce*

Servings: 6

Ravioli:
2 Eggs
1 Cup Italian Bread Crumbs
¼ Cup Parmesan Cheese, Grated
24 Square Cheese Filled Ravioli, ThawedL
½ Cup Vegetable Oil, Divided
Dipping Sauce:
1 Cup Marinara Sauce, Prepared
¼ Cup Marinated Artichoke Hearts, Drained And Chopped
1/3 Cup Pitted Black Olives, Chopped
2 Tbls. Fresh Cilantro, Chopped

Ravioli:
preheat oven at 200°F. Cover a large plate with a couple of paper towels. In a pie plate, whisk eggs. In another pie plate, mix together bread crumbs and Parmesan cheese. Taking 1 ravioli at a time, dip in egg and then in crumb mixture. Place each dipped ravioli on a wire rack to dry. Using a large skillet, heat 3 or 4 tablespoons of oil over medium-high heat; add a few of the coated ravioli. Fry for about 4 minutes on each side or until golden brown. Use a spoon that allows the oil to drain off and move ravioli to plate with paper towel to drain.Place the ravioli to a baking sheet and place in the oven to stay warm while cooking the rest of the ravioli and preparing the sauce. Continue to add oil to frying pan as needed.
Dipping Sauce:
In a bowl, add all the ingredients and mix until well blended. Pour sauce in a serving dish.Serve the sauce and ravioli immediately.

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