Toasted Ravioli with Marinara Sauce
By Danielle-2
Ingredients
- 2 tablespoons whole milk
- 1 egg
- 3/4 cup Italian seasoned bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- salt & pepper to taste
- 1/2 (25 ounce) package frozen cheese ravioli, thawed
- 2 cups vegetable oil for frying
- 1 tablespoon grated Parmesan cheese
- Marinara sauce for dipping
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons olive oil
- 1/3 cup finely diced onion
- 1/2 cup white wine
Details
Preparation
Step 1
Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings 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
Sauce
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally
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