Best 10 Fried Ravioli With Tomato Cream Dipping Sauce Recipes

EASY RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Brown the sausage in a large saucepan until both sides are golden brown.
• Combine the rest of the ingredients (except parmesan) in the saucepan and bring to a boil.
• Reduce heat to a simmer and cover. Cook for 4-5 minutes for fresh ravioli or 7-8 minutes for frozen ravioli.
• Top with parmesan cheese and serve.

SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE

Steps:

• Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside., Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes., Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.

FRIED RAVIOLI WITH TOMATO CREAM DIPPING SAUCE

Steps:

• 1. FOR THE RAVIOLI
• 2. Thaw ravioili. Heat oil to 375 degrees. Mix together eggs and milk.
• 3. Dip ravioli in egg mixture and roll in breadcrumbs. Deep fry until golden brown.
• 4. FOR THE TOMATO-CREAM DIPPING SAUCE
• 5. Put all ingreadients in a small sauce pan and heat until warm and smooth.

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package instructions; drain.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP

Steps:

• In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
• For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
• For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
• Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

FRIED RAVIOLI WITH CRAWFISH CREAM SAUCE RECIPE - (3.9/5)

Steps:

• Prep crawfish and vegetables. Line a wire cooling rack with a couple layers of paper towels then place rack on a cooking sheet. Set aside. Heat about 2 inches vegetable oil in a medium pot to 350°. Combine Parmesan cheese and breadcrumbs in a shallow bowl. In another bowl, whisk the eggs. Dip raviolis in egg wash and then coat in bread crumb mixture. Place coated raviolis on a large platter until ready to fry. Preheat oven to 150° F. When oil is hot, start dropping in the coated raviolis, a few at a time, and deep fry until they float to the top and brown. As they are cooked, transfer them to the paper towel lined wire rack and place in the warm oven. Make the Crawfish Sauce: Melt the butter in a medium skillet or pot over medium heat and saute onion, bell pepper, and celery until soft but not browned, stirring constantly. Stir in garlic and cook and stir for another minute. Add crawfish tails and cook until heated through. (If crawfish produce much liquid, continue to cook until it is almost completely reduced). Stir in tomato sauce and season with salt, black pepper, and creole seasoning to taste. Sprinkle the flour over the top and cook and stir for a minute or two. Gradually, stir in the half-and-half and cook until thickened, stirring frequently. (Can stir in a little Parmesan at the end, if desired). Serve crawfish sauce over the fried raviolis. Garnish with parsley or green onion, if desired.

FRIED RAVIOLI WITH MARINARA DIPPING SAUCE RECIPE - (4.3/5)

Steps:

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. To make marinara sauce: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Serving ideas: Add a ladle full of marinara sauce to a bowl of pasta and meatballs. Top with Parmesan cheese and basil. In a piece of halved french bread, add meatballs, sauce, Parmesan and mozzarella cheeses. Put under broiler to toast bread and melt cheese. Chicken Parmigiana: In an oven-proof dish, put a layer of marinara sauce. Add a layer of frozen breaded chicken tenders. Add another layer of sauce, followed by parmesan and mozzarella cheeses. Top with chopped parsley. Put in the oven long enough to cook the chicken fingers appropriately, making sure not to burn the cheeses. Store in an air-tight container, or freeze for future use.

RAVIOLI IN TOMATO-CREAM SAUCE

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.

FRIED RAVIOLI WITH MARINARA SAUCE

Steps:

• In 6-quart Dutch oven, heat 1 inch oil to 360°F.
• In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
• Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.