Best 11 Fried Ravioli With Tomato Cream Dipping Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delicious and easy-to-make appetizer or snack? Look no further than fried ravioli with tomato cream dipping sauce! This classic Italian dish is sure to be a hit at your next party or gathering. With a crispy outer shell and a soft, cheesy interior, these fried ravioli are the perfect finger food. And the creamy tomato sauce adds the perfect balance of flavor and richness. So what are you waiting for? Let's get cooking!

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

SKEWERED RAVIOLI WITH CREAMY TOMATO DIPPING SAUCE



Skewered Ravioli with Creamy Tomato Dipping Sauce image

I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn't want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. -Rebecca, Guffey, Apex, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 appetizers (1-1/2 cups sauce).

Number Of Ingredients 6

20 refrigerated cheese ravioli
1/4 cup seasoned bread crumbs
4 teaspoons grated Parmesan cheese
1/4 cup prepared pesto
1 cup marinara sauce
1/2 cup half-and-half cream

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.

Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 207mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 17

1 tbsp olive oil
1 onion (finely diced)
2 cloves garlic (peeled and minced)
500 g (1.1lb) fresh ravioli ((use your favourite flavour))
1 red bell pepper (sliced)
1/2 tsp Italian herbs
1/2 tsp chilli flakes (red pepper flakes)
1/2 tsp black pepper
a pinch salt
1 tbsp tomato puree (paste if you're in the US)
90 ml (1/3 cup) white wine
100 g (3 1/2 oz) roasted cherry tomato halves ((you can buy these from the deli counter))
120 ml (1/2 cup) chicken stock
90 ml (1/3 cup) double (heavy) cream
90 g (3 packed cups) baby spinach
50 g (1/2 cup) parmesan (grated )
1 tbsp fresh parsley (finely chopped)

Steps:

  • Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
  • Add in the minced garlic and cook for another 30 seconds stirring continuously.
  • Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
  • Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
  • Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
  • Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
  • Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 685 kcal, Carbohydrate 66 g, Protein 27 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 1304 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli with Creamy Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

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 CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP



Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon lemon juice
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli
1 cup roasted red peppers, drained and finely chopped
1 diced Roma tomato
1 tablespoon brown sugar
1 teaspoon balsamic vinegar
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan

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.

EASY RAVIOLI WITH TOMATO CREAM SAUCE



Easy Ravioli with Tomato Cream Sauce image

This Skillet Ravioli is a hearty & flavorful one-pot dinner, perfect for a busy weeknight!

Provided by Holly Nilsson

Categories     Dinner     Entree     Pasta

Time 25m

Number Of Ingredients 6

18 ounces fresh cheese ravioli (or frozen)
6 ounces smoked sausage
1 cup pasta sauce
½ cup heavy cream
½ cup water
¼ cup parmesan cheese (shredded)

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.

Nutrition Facts : Calories 695 kcal, Carbohydrate 58 g, Protein 28 g, Fat 39 g, SaturatedFat 17 g, Cholesterol 144 mg, Sodium 1582 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE



Ten-Minute Ravioli with Tomato Cream Sauce image

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     White Wine     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

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.

ITALIANO RAVIOLI WITH TOMATO-CREAM SAUCE



Italiano Ravioli with Tomato-Cream Sauce image

Made with plum tomatoes and cream cheese, the sauce for this ravioli is quite easy to make. Yet the finished dish looks like Italian restaurant fare.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 Tbsp. KRAFT Tuscan House Italian Dressing
3 plum tomatoes (3/4 lb.), chopped
1 small onion, finely chopped
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 recipe Italiano Ravioli (36 cooked ravioli)
1 Tbsp. chopped fresh parsley

Steps:

  • Heat dressing in large skillet on medium-high heat. Add tomatoes and onions; cook and stir 5 to 6 min. or until onions are tender.
  • Stir in broth and cream cheese; cook 3 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Gently stir in Italiano Ravioli; cook 2 to 3 min. or until heated through.
  • Top with parsley.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 14 g

RAVIOLI IN TOMATO-CREAM SAUCE



Ravioli in Tomato-Cream Sauce image

Add something cheesy to your family's Italian cuisine night! Serve sausage cooked in tomato and cream sauce over pasta - a dish that's ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

12 ounces frozen cheese-filled ravioli
1 pound bulk Italian sausage
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (14 1/2 ounces) beef broth
1/4 cup tomato paste
1/2 teaspoon crushed fennel seed
1/4 cup half-and-half

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.

Nutrition Facts : Calories 480, Carbohydrate 25 g, Cholesterol 155 mg, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 serving, Sodium 1860 mg

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.

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

RAVIOLI WITH CREAMY TOMATO SAUCE



Ravioli With Creamy Tomato Sauce image

Make and share this Ravioli With Creamy Tomato Sauce recipe from Food.com.

Provided by abloom69

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
1 1/2 lbs spinach ravioli or 1 1/2 lbs tortellini
1 cup marinara sauce, purchased
1/2 cup whole milk ricotta cheese
salt & freshly ground black pepper
3 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh basil leaves, thinly sliced

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 and 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.

Nutrition Facts : Calories 170.3, Fat 14.9, SaturatedFat 3.7, Cholesterol 12.7, Sodium 256.1, Carbohydrate 5.5, Fiber 0.2, Sugar 3.8, Protein 4.1

Tips:

  • Use wonton wrappers or egg roll wrappers for the ravioli. Wonton wrappers are thinner and more delicate, while egg roll wrappers are thicker and crispier.
  • Be sure to seal the ravioli well to prevent the filling from leaking out during frying.
  • Fry the ravioli in small batches to avoid overcrowding the pan and ensure even cooking.
  • Serve the ravioli with a dipping sauce of your choice. Some popular options include tomato sauce, Alfredo sauce, or marinara sauce.
  • For a healthier version of fried ravioli, bake them in the oven instead of frying them.

Conclusion:

Fried ravioli is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. With a variety of fillings and dipping sauces to choose from, there is sure to be a fried ravioli recipe that everyone will enjoy. So next time you are looking for a quick and tasty appetizer, give fried ravioli a try!

Related Topics