Progresso® bread crumbs provide a simple addition to this fried ravioli served with marinara sauce – a wonderful appetizer treat.
More About This Recipe
- What’s better than a pillowy pocket of cheese-filled ravioli? Fried ravioli, of course! Betty’s Fried Ravioli with Marinara Sauce is an app that’s guaranteed to impress at holiday parties, potlucks and more, but the truth is that it’s not hard to prepare. With 30 minutes — no need to thaw that frozen ravioli — and a handful of basic ingredients, you can serve up a restaurant-quality app or super-special snack. So next time you’re caught without an appetizer, dig into your freezer and fry up some crowd-pleasing ravioli! And if all this pasta talk has got you hungry for dinner, have a look at Betty’s ravioli recipes and tips for buying and storing pasta.
Fried Ravioli with Marinara Sauce
- Prep Time 30 min
- Total 30 min
- Servings 40
- Ingredients 8
Ingredients
- 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
Make With
Progresso Breadcrumbs
Instructions
-
Step1In 6-quart Dutch oven, heat 1 inch oil to 360°F.
-
Step2In 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.
-
Step3Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.
Nutrition
136
Calories
10g
Total Fat
4g
Protein
9 1/2g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 136
- Total Fat
- 10g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 186mg
- 0%
- Total Carbohydrate
- 9 1/2g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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