Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
br>Working in batches, dip ravioli in buttermilk to coat completely
This is where the breaded ravioli can set until you are
utmeg.
To form each ravioli, hold wrap in one hand
ayer of frozen cheese filled ravioli over sauce;
drizzle 3
75 degrees F. For the Ravioli Dip, prepare spaghetti sauce as
Cook ravioli according to package; drain.
ater to a boil for ravioli. Salt water and cook a
bowl.
Dip each ravioli in the egg mixture, then
NOTE - orginal recipe did not give ounce measurements
Basic Pasta Recipe: Start with the flour - measure
wenty four depending on your ravioli cutter size - I get 22
igh and boil. Add frozen ravioli to boiling water for 6
Mix sour cream with spaghetti sauce.
Add to ravioli (fried or canned).
Cut thawed broccoli spears lengthwise.
Place layer of spears on bottom of lightly oiled 13-inch oblong pan (save some for garnish).
Pour ravioli
mixture over broccoli.
Garnish with remaining broccoli.
Sprinkle 1 cup shredded Mozzarella cheese over all.
Bake in 375\u00b0 oven for 20 minutes.
Serves 4.
ir pockets.
Place the ravioli on a cookie sheet and
eat olive oil in pot ravioli boiled in; add veggies and
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
In heavy 1 1/2-quart saucepan, heat 1-inch vegetable oil (approximately 2 cups). Dip ravioli into eggs. Coat with seasoned bread crumbs. Deep fry ravioli in small batches for 1 minute or until golden brown. Remove with slotted spoon. Drain on paper towels.
Yields 8 appetizer servings.
lace 1/2 of the ravioli in a greased 8x8 glass
nd set aside.
Cook ravioli according to package directions (or