As annoying as Rachael Ray is, a lot of her recipes are delicious and easy. After watching her make toasted ravioli, I decided to try it on my own, with a few tweaks. Rachael used fresh herbs and made a delicious looking roasted red pepper dipping sauce. I was pretty lazy and used only what I had on hand, so stuck with the seasoned breadcrumbs and jarred marinara sauce. They still turned out delicious.
Here’s the recipe I used:
- about 30 frozen raviolis, cooked about halfway (I used cheese, but you can just as easily use spinach)
- 1 egg
- splash of milk
- salt
- pepper
- 1 1/2 cups seasoned breadcrumbs
- olive oil
- marinara sauce
- Cook the ravioli and let them cool.
- Heat a small skillet over medium heat and add some olive oil, just enough to coat the bottom of the pan.
- Mix egg with a splash of milk, salt, and pepper in a plate.
- Pour the breadcrumbs on a plate.
- Dip the ravioli in the egg mixture and then the breadcrumbs one at a time. Fry each for about 4 minutes on each side, until golden brown.
Serve with marinara sauce (to dip) and enjoy!
These were great for snacking while I was waiting for the rest of dinner to be ready. They were also very easy to make and pretty impressive looking when you serve them to guests.
