Best 12 Toasted Ravioli And Basic Ravioli Dough Recipes

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BREADED TOASTED RAVIOLI



Breaded Toasted Ravioli image

Yummy, raviolis breaded and baked till golden served with marinara. Best part is they are so crunchy but baked not fried!

Provided by chefspecialty

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 5

Number Of Ingredients 8

1 egg white
1 teaspoon water
1 cup bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons freshly grated Parmesan cheese
1 (25 ounce) package cheese ravioli, thawed if frozen
cooking spray

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.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 60.7 g, Cholesterol 57.2 mg, Fat 12 g, Fiber 5.2 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 435.2 mg, Sugar 4.4 g

CHARLIE GITTO'S TOASTED RAVIOLI



Charlie Gitto's Toasted Ravioli image

Provided by Food Network

Categories     appetizer

Time 2h8m

Yield 8 to 10 servings

Number Of Ingredients 19

3 1/2 cups flour
3 eggs
3 tablespoons salad oil
1/2 cup water
1/2 teaspoon salt
1/2 pound beef, cubed
1/2 pound veal, cubed
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and pepper
1 1/2 cups cooked, chopped spinach
4 eggs
1 cup grated Parmesan
4 eggs, beaten
2 cups milk
4 cups seasoned bread crumbs
Grated Parmesan, for garnish
Tomato sauce, for serving

Steps:

  • For the dough: In a large mixing bowl, add all of the ingredients, and mix until the ingredients come together to form a dough. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 to 15 minutes. Wrap in plastic wrap and set aside.
  • Preheat the oven to 350 degrees F.
  • For the meat filling: combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool.
  • Add the spinach, then grind ingredients in a meat grinder with a fine grind. Add the eggs and cheese, and mix well, to create a paste-like texture.
  • Roll out the dough on a floured surface using a rolling pin. Make a large, very thin layer of dough. Spread out a thin layer of filling on half of one side of the dough, using a spatula. Fold the dough end over the filling side of the dough. Mark the filled dough with a ravioli marker (ravioli rolling pin). Cut ravioli out using a ravioli cutter. Freeze until hard.
  • To bread the ravioli: Make an egg wash by mixing together the eggs and the milk. Add the ravioli to the wash, then dip in the seasoned bread crumbs. Refreeze until ready to fry.
  • Preheat a deep fryer to 350 degrees F.
  • Fry the ravioli until golden brown. Serve hot on a plate sprinkled with freshly grated Parmesan on top and tomato sauce on the side.

RAVIOLI DOUGH



Ravioli Dough image

Provided by Tyler Florence

Time 1h10m

Yield 24 ravioli

Number Of Ingredients 5

3 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 yolk, for egg wash

Steps:

  • In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  • Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
  • Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
  • Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
  • *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

TOASTED RAVIOLI



Toasted Ravioli image

Provided by Food Network

Time 7h

Yield 8 to 10 servings (50 to 60 ravioli)

Number Of Ingredients 16

16 ounces ricotta
1/4 cup (4 tablespoons) melted butter
1/4 cup parsley flakes
1/4 cup grated Romano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 large egg
Blended oil, for oiling the equipment
1 large egg
1 cup milk
2 tablespoons kosher salt
4 cups high-gluten flour, plus more for dusting
2 large eggs
1 cup milk
4 cups cracker meal
Canola oil, for frying

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.

PASTA DOUGH FOR RAVIOLI



Pasta Dough for Ravioli image

Provided by Tyler Florence

Yield 24 ravioli

Number Of Ingredients 5

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting

Steps:

  • To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
  • *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
  • Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
  • Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
  • Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

TOASTED RAVIOLI



Toasted Ravioli image

These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 15m

Yield 24 ravioli

Number Of Ingredients 6

2 dozen cheese ravioli or 2 dozen other filled ravioli, thawed if frozen
2 eggs, lightly beaten
1 cup Italian seasoned breadcrumbs
parmesan cheese
vegetable oil (for frying)
marinara sauce (for dipping)

Steps:

  • Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
  • Set aside to cool.
  • Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
  • Dip ravioli in beaten egg, then cover in breadcrumbs.
  • Fry in batches in hot oil until golden brown, about 5 minutes; drain.
  • Sprinkle hot ravioli with parmesan cheese.
  • Heat marinara sauce and set aside in serving bowl.
  • Serve ravioli with dipping sauce.

Nutrition Facts : Calories 25.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.6, Sodium 93.9, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 1.2

OVEN-TOASTED RAVIOLI



Oven-Toasted Ravioli image

"This recipe originally called for 13 ingredients, but I found a much faster way to make these tasty treats," writes Kathy Morgan from Oceanside, California. Since they're toasted in the oven instead of a deep fryer, they're healthier, too.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 4

8 frozen large cheese ravioli
2 tablespoons Italian salad dressing
1 tablespoon seasoned bread crumbs
1/2 cup marinara sauce, warmed

Steps:

  • Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 382mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

ST. LOUIS TOASTED RAVIOLI



St. Louis Toasted Ravioli image

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Provided by Barb

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons whole milk
1 egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt
½ (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

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.

Nutrition Facts : Calories 374 calories, Carbohydrate 39.3 g, Cholesterol 56.5 mg, Fat 19.2 g, Fiber 4.3 g, Protein 11.4 g, SaturatedFat 4.6 g, Sodium 885.9 mg, Sugar 8.8 g

TOASTED CHEESE RAVIOLI



Toasted Cheese Ravioli image

Here's a great use for refrigerated cheese ravioli. Jazzed up with salad dressing and seasoned bread crumbs, the baked bites are so good dipped in warm marinara sauce. -Kathy Morgan, Temecula, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 4

24 refrigerated small cheese ravioli (about 5 ounces)
1 tablespoon Italian salad dressing
1 tablespoon seasoned bread crumbs
1/2 cup marinara sauce, warmed

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.

Nutrition Facts :

TOASTED RAVIOLI RECIPE BY TASTY



Toasted Ravioli Recipe by Tasty image

Here's what you need: ravioli, flour, italian breadcrumb, marinara sauce, vegetable oil, eggs, milk

Provided by Tasty

Categories     Snacks

Yield 4 servings

Number Of Ingredients 7

ravioli, fresh or thawed frozen
flour
italian breadcrumb, or plain with dried basil and oregano
marinara sauce, for dipping
vegetable oil, for frying
3 eggs
¼ cup milk

Steps:

  • If your ravioli is frozen, allow to thaw before breading.
  • Dredge the ravioli in flour, then egg wash (allow excess to drip off), then bread crumbs.
  • Fill a large pot or skillet with 2 inches (5 cm) of oil and bring up to 350°F (180°C).
  • Carefully place ravioli in the oil (don't crowd them - cook in batches) and let cook for about 1 minute per side until golden brown.
  • Set aside on a plate covered with paper towels to drain excess oil.
  • Once the ravioli have cooled, plate and serve with warm marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 134 calories, Carbohydrate 1 gram, Fat 11 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

BAKED TOASTED RAVIOLI



Baked Toasted Ravioli image

I got this recipe from Taste of Home magazine and made a few switches, This recipe is simple and easy. Because it is baked and not fried it is healthier and it tastes even better!

Provided by Anna Haines

Categories     Lunch/Snacks

Time 30m

Yield 22 ravioli's, 4 serving(s)

Number Of Ingredients 3

6 ounces meat ravioli
1 (6 ounce) bag italian seasoned croutons
1 (16 ounce) jar fat-free Italian salad dressing

Steps:

  • cook ravioli as instructed on bag-let set for 10 minute.
  • pour crutons in a plastic bag and crush them.
  • Put crushed crutons in a bowl.
  • pour salad dressing in a bowl.
  • dip ravioli in salad dressing- cover completely.
  • dip ravioli in crumbs-cover completely.
  • put on baking pan with foil and cooking spray.
  • bake for 10-12 minutes or until well browned.

Nutrition Facts : Calories 152.3, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.8, Sodium 1544.1, Carbohydrate 23.4, Fiber 1.8, Sugar 11, Protein 3.4

OVEN-TOASTED RAVIOLI



Oven-Toasted Ravioli image

Crispy, crunchy and cheese-filled, these easy, oven-baked raviolis are perfect for dipping and sure to be the appetizer your guests won't be able to keep their hands off of.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 6

Number Of Ingredients 6

1 egg
1 tablespoon water
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/3 cup grated Parmesan cheese
1 package (9 oz) refrigerated cheese ravioli
1 cup jarred Alfredo pasta sauce

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place 15x10-inch wire cooling rack on top of foil; spray with cooking spray.
  • In small bowl, beat egg and water with whisk. In shallow dish or pie plate, mix bread crumbs and cheese.
  • Dip each ravioli into egg mixture and then into bread crumb mixture, pressing crumbs lightly to adhere to ravioli; place on rack.
  • Bake 15 to 20 minutes or until ravioli are crisp and edges are slightly browned.
  • Place Alfredo sauce in microwavable dish; loosely cover, and microwave on High 30 seconds. Stir, and microwave about 15 seconds longer or until warm. Serve with ravioli.

Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 0 g, TransFat 1/2 g

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