CNYEats A Taste of Utica: Breaded Ravioli

by Joanne on October 12, 2009

This is one delicious recipe.  Sit back and be prepared to take note because this is a dish you will want to experience.

DSC_0355On page 16 of our book, the recipe is posted by Hj.  It is very easy but VERY good. I actually cooked spinach and cheese ravioli the regular way, simply boiling in water.  At the same time, I cooked cheese ravioli and followed the Breaded Ravioli recipe.  There were three taste testers tonight and the Breaded Ravioli won hands down. 

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 Ingredients:

  • 1/4 cup all purpose flour
  • 2 large eggs
  • 4 tsp milk
  • 1/2 to 1 cup of bread crumbs- seasoned with the next 4 ingredients…
  • 1 TBS Italian Seasoning
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • pinch red pepper
  • 12 Four Cheese Ravioli Blend or your choice frozen THAWED

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  • 3 Cups of Canola oil if deep frying.  I used about 1/3 cup just to cover the bottom of my high sided frying pan.
  • Grated Romano Cheese
  • Your favorite marinara sauce or your favorite ranch dressing for dipping

Directions:

In 3 separate bowls, place the Flour.   The Combined and Mixed Eggs and Milk.  The Bread crumbs seasoned with the Italian seasoning, salt, garlic and red pepper.

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Gently dip each thawed ravioli into the ingredients in each bowl 1. The flour 2. The egg-milk and 3. The seasoned bread crumbs.   Place on a lined baking sheet and set in the freezer while heating your oil.

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Pour oil into your pan or deep fryer.  When it sizzles with a drop of water it is hot enough to begin cooking. 

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In small batches so you don’t over crowd (that will cause the ravioli to get soggy not crisp), cook 2 minutes per side or until golden on each side. Drain and serve with Marinara, Ranch Dressing, or even Blue Cheese Dressing.

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The ravioli were a little peppery, crisp with a soft velvet cheese inside.  Eaten alone, they were so full of flavor and offered such a rewarding, snackable texture, I would suggest they could easily please a hungry crowd as an appetizer.  We had them for dinner however covered in Marinara.  I could not resist dipping in my favorite honey-yogurt sauce which made them absolutely SINFULLY delish!

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As I said earlier, we also had the traditional ravioli boiled in water with marinara.  After enjoying a few breaded ravioli, the plain ravioli were a disappointment.

Have you made breaded ravioli?  What’s your favorite sauce?

Joanne

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3 Comments

  • At 2009.10.12 08:43, Jeena said:

    Wow this looks so tasty Joanne! I have never made breaded ravoili but I can well imagine how good it tastes.

    • At 2009.10.12 12:24, Kevin P said:

      Never tried to make breaded ravioli before but may have to try this recipe out, but instead of using all-purpose flour I plan on using tapioca flour (turns out it’s my mom’s secret ingredient for cooking chicken strips).

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