Recipe by Allrecipes Allstar Michele F.
"Inspired by the mouthwatering appetizers served in Italian restaurants in New York City's Little Italy neighborhood, these cheese ravioli with a light, crunchy RITZ cracker crust and grated parmesan cheese will be a hit at any party. Serve hot with marinara sauce for dipping for a delicious, quick and easy appetizer."
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vegetable oil for frying
1 (12 ounce) package
large refrigerated cheese ravioli (about 24)
grated Parmesan cheese, divided
1 1/2 cups
warm marinara sauce for dipping
Chopped fresh parsley
These were totally worth trying. I've never fried raviolis before and this recipe was way simple. The kids were confused why I was giggling over the stove until they had to just ask LOL. totally watch these closely. And make sure to pay attention on timing. They expand in the frying process and looking like coated Stay-puff marshmallow man from the movie Ghostbusters. While I was entertained in the process of the making the recipe, my kids devoured these completely gone. The RITZ crackers give these such a light wonderful yet crisp texture and it was a rather pleasing recipe. Will make again.
I wanted to avoid frying these, so I baked them for 10-12 minutes, on a rack on a baking sheet, in a hot oven (450 degrees F). Sprayed with cooking spray before baking and turned them after 5-6 minutes. Delicious. I can imagine how great they are fried!!! They did come out crisp in the oven, and had such a great flavor. My base ravioli was a sausage and spinach filled one. Great recipe Michele @ Flavor Mosiac!
Caution! Do not make these if you are alone. I could eat the entire batch, they are SO good! I do love the crispness and never thought making fried ravioli would be this easy (I don't fry). My family is going to really like these! I'll make them again, and again. Thanks for a tasty and delicious recipe!
Love these!! I like how crispy they turned out and the flavor was great! They disappeared quickly. I will definitely be making these again!
I love the light crispy crust this gave the ravioli. My only mistake was choosing a ravioli that we don't normally eat and I ended up not liking the filling (no fault of this recipe!). I will make this again using our favorite ravioli!
I would never have thought to bread and fry ravioli...this recipe was a hit...really loved how creamy the cheese became - such a different taste than traditional ravioli. And, everyone, especially the teenagers, ate these quickly...without the marinara!!!
I came up with this recipe for Ritz using refrigerated ravioli. They were so quick and easy to make and so yummy! I had to go back and make another batch because they went so fast!
have allways thought i'd do this but with frozen ravioli because they are alot cheaper, wonder what everyone else thinks about how to do this . frozen or thawed and would the noodle be too soft as opposed to the firmer refrigerated versions. I will def. try this next time the refrigerated is on sale.
* Percent Daily Values are based on a 2,000 calorie diet.
RITZ Fried Ravioli
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 553
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