Toasted ravioli with “Jeb”inara sauce

What can make ravioli better? Frying it.


I saw Rachael Ray fry up ravioli one time to serve with a tomato-red pepper dipping sauce. I’ve always wanted to try it, and some frozen spinach ravioli from Costco soon entered the cooking oil in my house.

The result was really good, I must say. After preparing the ravioli, we spooned over some warmed marinara sauce that our friend Jeb made and, of course, grated Parmesan cheese.

To make:

Whisk one egg with a splash of water in a bowl. Set aside. Pour a cup of bread crumbs in another bowl (it won’t matter what kind, Italian, plain, etc.).

Heat enough canola oil in a nonstick skillet to coat the bottom. You could also use olive oil, but keep the heat no higher than medium, so it won’t burn.

Dip thawed store-bought ravioli in the egg, then the bread crumbs and place in the pan, when the oil is nice and hot. Continue for however many ravioli you want. Turn the ravioli when one side is browned. The edges should be golden and the center will puff as the cheese and filling melts.

Serve yourself some ravioli and top with your favorite marinara sauce (I wouldn’t recommend a pesto or oil-based sauce for this) and Parm cheese. The ravioli are at once crispy and creamy from the filling – very good combination.

Enjoy with roasted garlic and buttered bread and a fine glass of red wine. Thanks, Jeb!



3 responses to “Toasted ravioli with “Jeb”inara sauce

  1. Laura Spradley

    Friend ravioli is a local favorite in St. Louis and I’ve had some delicious examples there. This sounds even better because you use the big stuffed raviolis.

  2. Laura Spradley

    I meant to write “fried” ravioli, but the version I first posted is certainly more “friendly”!

  3. Pingback: Chicken Parmesan a la Jeb « Seasoned to Taste

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