Toasted Ravioli

posted by 9 months ago


2 Tbs whole milk

1 egg

¾ cup gluten free Italian seasoned bread crumbs

½ tsp. salt (optional)

12 oz. frozen or refrigerated gluten free cheese ravioli, thawed (Pasta Prima or Conte’s are examples)

Vegetable oil for frying

Fresh grated Parmesan cheese

1 jar Francesco Rinaldi® Marinara Sauce


Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a small zip-lock bag. Dip ravioli in milk mixture then place in bag 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. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 90 seconds on each side. Once golden brown, using a slotted spoon or pair of tongs, carefully transfer the fried ravioli to paper towel lined plate to drain. Grate fresh Parmesan on top of the fried ravioli and serve with a bowl of warmed marinara sauce for dipping. (Makes about 2 dozen)

tags:  toasted ravioli, francesco rinaldi, pasta, ravioli, italian
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