Olive Garden Toasted Ravioli
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Course
Main Course, Appetizer
Olive Garden Toasted Ravioli
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Everyone’s FAVORITE appetizer easily made at home with half the calories and fat – it’s healthier and tastier of course!
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Ingredients
- 1 cup vegetable oil
- 1 ½ cups panko breadcrumbs
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 four cheese ravioli refrigerated, 9-ounce package
- ½ cup all-purpose flour
- 2 egg large
- ½ cup marinara sauce
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
- In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with marinara sauce, garnished with Parmesan and parsley, if desired.
Notes
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
- *Any variation of refrigerated ravioli can be used. Ravioletti can also be used.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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