Golden Brown Ravioli with Sauce Recipe - Allrecipes.com
Golden Brown Ravioli with Sauce Recipe
  • READY IN 30 mins

Golden Brown Ravioli with Sauce

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Barb."

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Original recipe makes 2 dozen Change Servings
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Directions

  1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  2. In a large saucepan, heat pasta sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. 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 pasta sauce.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 30 mins

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2011

SO GOOD!!! Surprisingly easy & they taste like the ones you'd get at Olive Garden. >>>> One note - the crispier, the better, so definitely let them fry. I took a few out too soon & while they were still good, they weren't as outstanding as the crispy ones. >>> I also didn't use anywhere close to 3 cups of oil -- I used a regular skillet & put about 1/4 inch deep of Canola oil.

 
Most Helpful Critical Review
Jul 21, 2011

pretty good. i'd suggest serving it with any sauce of your choice.

 

47 Ratings

Feb 04, 2011

I have always ordered fried ravioli when we went out to eat and loved it. I found this recipe and hoped it was close to what I had before, and it is. These were sooo good. I will definitley be making them again. My daughter and husband really liked them as well. I served with spaghetti sauce. Really good. You have to try them.....

 
Jan 25, 2011

SO delicious! Made this exactly as written other than I used Panko crumbs instead of regular bread crumbs. Served with homemade meatballs & marinara sauce and my family LOVED it...even my husband who "hates pasta without meat" had seconds WITHOUT extra meatballs!

 
Jan 03, 2011

though was a great meal used planko italian bread crumbs together with ciabatta garlic bread.. was great

 
Mar 01, 2011

I made these on the fly 2 days ago. They turned out great and were very tasty. I used my deep fryer to fry them as I was short on time. I made 20, 10 as the recipe directed and 10 I floured then egged then put them in the bread crumbs. I couldn't tell a difference between the 2.

 
Feb 17, 2011

great! instead of vegetable oil i used extra virgin olive oil to give it a more "italian" taste. i also served these with a side of ranch dressing (and homemade marinara) to give a couple options, and sprinkled with both parmesan and red pepper flakes immediately after removing them from the oil

 
Feb 17, 2011

Good recipe, but do not use anything but Panko bread crumbs. Season these as needed. Once you try Panko bread crumbs, you'll never go back to the standard, nasty, manufactured crumbs.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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