When you are looking for an appetizer to really impress your friends with, make up a nice big batch of these. I say a big batch and I mean it. These always disappear super duper fast whenever I make them. I usually take a few out and set them aside just so that I can be sure to get some! Try them with different flavor raviolis too for a whole new taste. There are never any issues with people walking away hungry when I throw these down. Check out what they are saying about this recipe over at The Pioneer Woman:
“I love these things.”
That’s exactly what you’re going to be saying after you try one of these yummy treats.
Ingredients
4 cups Vegetable Oil
6 whole Eggs
1/2 cup Half-and-half
2 cups Gold Medal All-purpose Flour
2 cups Seasoned Breadcrumbs
24 whole Frozen Ravioli (cheese Or Meat)
2 cups Ragu Jarred Marinara Sauce, Heated
1/4 cup Kraft Shredded Parmesan Cheese
1 Tablespoon Minced Fresh Parsley
Instructions
Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.
Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.
Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.
3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!
Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.
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Quick Tip: Make these ahead of time and freeze for later.
Thanks again to The Pioneer Woman for this scrumptious recipe.
