Best 9 Toasted Cheese Ravioli Recipes

TOASTED RAVIOLI

Steps:

• If the ravioli are not frozen, freeze for 1 hour before preparing recipe.
• Combine milk and eggs in a small bowl and whisk until smooth. Place breadcrumbs, salt and parmesan cheese in a large ziplock bag and shake to combine.
• Dip frozen raviolis in egg mixture, then add to bag with breadcrumbs. Shake to coat.
• In a heavy pot pour oil to a depth of about 2 inches. Heat over medium heat until oil is hot. Test it by adding a small sprinkle of bread crumbs to the oil and if they sizzle and turn golden, its ready.
• Fry raviolis, only a few at a time, for about 1 minute on each side, until golden. Remove to a paper towel lined plate. Sprinkle with fresh grated parmesan cheese and serve warm, dipped in marinara sauce.

TOASTED CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain. Place on a greased baking sheet. Brush tops with salad dressing; sprinkle with bread crumbs. , Bake at 400° for 6-8 minutes or until golden brown. Serve with marinara sauce.

TOASTED RAVIOLI

Steps:

• In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a deep cast-iron or electric skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, immediately sprinkle with basil and cheese. Serve warm with marinara sauce.

BREADED TOASTED RAVIOLI

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

ST. LOUIS TOASTED RAVIOLI

Steps:

• 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.
• In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
• 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 marinara sauce.

TOASTED RAVIOLI

Steps:

• Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
• Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
• Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
• Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

TOASTED RAVIOLI

Steps:

• For the filling: Combine the ricotta, butter, parsley flakes, Romano, salt, pepper and egg in a large bowl and mix well. Set aside.
• For the pasta dough: Fit a stand mixer with the dough hook, then generously oil the hook to prevent dough from sticking. Whisk the egg, milk, salt and 1 tablespoon water together in a mixing bowl. Pour egg and milk mixture into the stand mixer bowl and add half the flour. Beat the dough over medium-low speed until the flour begins to incorporate into the mixture. Gradually add the rest of the flour until the dough comes together and forms a ball. Once the dough is mixed, turn out onto a floured surface.
• Divide the dough into 2 portions. Using a pasta machine or pasta attachment for your stand mixer, sheet the dough: Begin with the machine on the thickest setting and run one of the dough pieces through. Gradually reduce the setting number until the dough has been sheeted through the lowest number.
• Scoop roughly 1/2-tablespoon dollops of filling on the pasta layer, leaving 1 inch of space from the edge of the pasta and in between each. Lightly sprinkle water over the pasta. This will help the top layer adhere.
• Using the same process as before, run the second portion of dough through the pasta machine, gradually thinning it to match the same thinness as the bottom layer. Carefully lay the top layer over the pasta and filling. Gently press the dough around the scoops of filling to seal the ravioli.
• Using a pasta cutter, cut the ravioli into 2-inch squares. Place cut ravioli on a parchment-lined sheet pan and cover. Freeze until completely solid, at least 3 hours. (Make sure your raviolis are fully frozen before breading, as the dough has a tendency to thaw quickly. If the raviolis are soft during breading, they can become misshapen.)
• For the breading: Whisk the eggs and milk together in a medium bowl. Add the cracker meal to a second medium bowl. Working in batches, dip ravioli into the egg and milk mixture, then toss into the cracker meal, coating well. Put breaded ravioli back on the lined sheet pan, cover and freeze for another 3 hours.
• Fill a large, heavy-bottomed pan halfway with canola oil and heat oil to 350 degrees F. Cook the ravioli in batches, being sure not to overcrowd the pan, and flipping during cooking, until golden brown all over, about 5 minutes.

TOASTED RAVIOLI

Steps:

• Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
• Dip ravioli into milk, and place close together on top of the crumbs. Cover completely with more bread crumbs. Pat down so the coating adheres. Repeat as necessary until all the ravioli is coated. (If you prefer, the ravioli can be dipped and breaded separately.)
• Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
• Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce.

GRILLED CHEESE "RAVIOLI" RECIPE BY TASTY

Steps:

• On a cutting board, cut the crusts off of the bread. Press bread flat with hands or a rolling pin.
• Take one slice of cheddar cheese and cut it into 4 equal squares. Repeat with the Swiss cheese.
• Cut the slices of ham into a square.
• Place one piece of flattened bread on a surface. Place 2 squares of cheddar so they are overlapping. Place the ham on top of the cheddar. Place 2 squares of the Swiss on top of the ham so the are overlapping.
• Brush the edges of the bread with egg wash.
• Take the other flattened piece of bread and place it on top. Press down the edges. Using a fork press along the edges of the "ravioli" until the edges are sealed.
• In a pan heat 1 tablespoon of butter until melted on medium heat. Place the "ravioli" in the pan. Cook for about 3 minutes on each side until golden and crispy. Remove from heat.
• Serve immediately with hot tomato soup.
• Enjoy!