Best 5 Ravioli Marinara Recipes

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Indulge in the Italian culinary masterpiece, ravioli marinara, a symphony of flavors that will tantalize your taste buds. This delectable dish features delicate ravioli pillows, lovingly crafted with a filling of your choice, bathed in a rich and flavorful marinara sauce. Experience the perfect harmony of textures and tastes as you savor each bite. Whether you prefer a classic cheese filling, a savory meat filling, or a delightful combination of vegetables, our collection of ravioli marinara recipes offers something for every palate. Prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED RAVIOLI WITH MARINARA SAUCE



Fried Ravioli with Marinara Sauce image

Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce - a wonderful appetizer treat.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 40

Number Of Ingredients 8

Vegetable oil
2 eggs
1 cup Progresso™ Italian style panko crispy bread crumbs
1/2 cup shredded Parmesan cheese (2 oz)
1 teaspoon garlic powder
1/4 teaspoon salt
1 package (25 oz) frozen cheese-filled ravioli, thawed
1 1/2 cups marinara sauce, heated

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.

Nutrition Facts : Calories 136, Carbohydrate 9 1/2 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 186 mg

TOASTED RAVIOLI SALAD WITH CREAMY MARINARA DRESSING



Toasted Ravioli Salad with Creamy Marinara Dressing image

Toasted ravioli was one of my favorite appetizers growing up. As the name contradicts, it's actually deep-fried, and it's the perfect cheesy-chewy topping to a big green salad. Deep-fried thing + leafy greens = my favorite form of balance.

Provided by Molly Yeh

Time 2h40m

Yield 6 servings

Number Of Ingredients 20

2 cups all-purpose flour, or more as needed
3 large eggs
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more as needed
Canola or vegetable oil, for frying
1 cup milk
1 cup Italian-style breadcrumbs
5 ounces frozen spinach
1/2 cup mascarpone
1/4 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 large egg
1 cup store-bought marinara sauce
1/4 cup ranch dressing
3 cups chopped romaine lettuce
1/2 small red onion, sliced thinly
1/2 cup grape tomatoes, halved
Handful Kalamata olives, halved
Finely grated Parmesan, for sprinkling

Steps:

  • For the dough: Place the flour on a large work surface. Make a well and add the eggs, olive oil and salt in the center. Using a fork, whisk the egg mixture, slowly incorporating the surrounding flour into the egg mixture until all the flour is mixed in. Use your hand to combine the rest of the dough. Knead, sprinkling extra flour on the work surface if the dough is sticking, until the dough is smooth and elastic and the center springs back when poked, about 10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap and let it rest for 1 hour.
  • For the filling: Meanwhile, heat the spinach in the microwave just until the spinach is warm, about 1 minute. Strain the spinach, then place the spinach inside a clean kitchen towel and wring out all the excess liquid. Add the spinach to a bowl along with the mascarpone, mozzarella, salt, garlic powder and egg and mix to combine.
  • Set a stand mixer pasta attachment or a table pasta roller attachment to the widest setting. Cut the dough in half and keep one half covered as you work with the other half. Flatten out the dough you are working with, adding a little bit of flour as you flatten. Feed the flattened dough through the pasta attachment once, catching the dough with the back of your hands. Add a little more flour and fold the pasta in thirds. Flatten the dough down and run it through the widest setting 2 more times. Then run the dough through each setting, decreasing the number each time you add the dough until you get to the thinnest setting. Your dough is now ready to be molded into raviolis.
  • Cut the pasta sheet in half and drop teaspoon-size dollops of filling over the dough, spacing them 1 inch from the edges and 2 inches apart from each other. Brush water around the perimeter of the pasta. Place the other half layer of pasta on top. Press down and around the filling, taking care to get the air out and seal the filling in. Use a ravioli stamp to cut the pasta. Place each piece on a parchment lined pan. If you do not have a ravioli stamp, use a knife to cut squares around the filling and use the prongs of a fork to seal the pasta all the way around the filling. Repeat with the other half of the dough.
  • Heat enough canola oil so that it comes to 2 inches up the side of a high-sided pan to 350 degrees F. Line a baking sheet with a rack.
  • Dip each ravioli in the milk and shake off the excess. Dredge in the breadcrumbs and place back on the a parchment lined sheet pan. Fry in batches, without crowding the pan, around 2 minutes on each side. Remove from the oil using a spider or a slotted spoon. Place on the lined baking sheet to drain and immediately sprinkle with salt.
  • For the creamy marinara dressing: Mix the marinara and ranch in a bowl, then set aside.
  • For the salad: Combine the romaine, onion, tomato, olives and some Parmesan in a large bowl, then add a little dressing and toss to combine. Plate and add the desired amount of toasted raviolis, a drizzle of more dressing and more Parmesan.

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



Fried Ravioli with Marinara Dipping Sauce Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 17

Homemade quick marinara sauce:
Olive oil, for frying (I use peanut oil)
1 cup buttermilk
2 cups Italian-style bread crumbs (I use Japanese Panko crumbs for extra crunch and season them with Italian seasoning)
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping (I make my own)
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28 ounce) can crushed tomatoes (buy San Marzano if possible)
1 teaspoon oregano, dried*
1 teaspoons basil, dried*
or 1 Tablespoon Italian Seasoning
1 whole bay leaves
1/2 teaspoon sugar
salt and pepper, to taste

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.

5-CHEESE RAVIOLI MARINARA



5-Cheese Ravioli Marinara image

This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 package (25 ounces) frozen five-cheese or chicken ravioli
4 small zucchini, thinly sliced (about 4 cups)
1 jar (24 ounces) marinara sauce
1/3 cup shaved Parmesan cheese

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.

Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.

RAVIOLI MARINARA



Ravioli Marinara image

So what if it's from a jar! Any tomato pasta sauce will do, especially when you add a blend of frozen mixed veggies, cannellini beans and a little Parmesan to top this ready-to-go ravioli.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 6

Number Of Ingredients 5

1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
1 jar (28 oz) tomato pasta sauce (any chunky variety)
1 bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1/4 cup shredded fresh Parmesan cheese, if desired

Steps:

  • Cook and drain ravioli as directed on package.
  • While ravioli is cooking, mix pasta sauce, vegetables and beans in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until vegetables are tender.
  • Serve vegetable mixture over ravioli. Serve with cheese.

Nutrition Facts : Calories 465, Carbohydrate 69 g, Cholesterol 120 mg, Fiber 9 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1710 mg

Tips:

  • For the best results, use fresh ravioli. If you're using frozen ravioli, be sure to thaw it completely before cooking.
  • Don't overcrowd the pot when cooking the ravioli. Cook them in batches if necessary.
  • To prevent the ravioli from sticking together, add a little olive oil to the cooking water.
  • Don't overcook the ravioli. They should be cooked through but still al dente.
  • Serve the ravioli immediately with your favorite marinara sauce. You can also top them with grated Parmesan cheese, chopped parsley, or a drizzle of olive oil.

Conclusion:

Ravioli marinara is a classic Italian dish that is easy to make and always a crowd-pleaser. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy weeknight dinner, give ravioli marinara a try. You won't be disappointed!

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