RITZ Crispy Fried Ravioli
Parmesan-cracker crumb coated and fried spinach or cheese ravioli makes a popular party appetizer when served with a warm marinara dipping sauce.
Prep time20 min
Total time20min
ServingsMakes 6 servings, 2 ravioli and 2 Tbsp. sauce each.
Ingredients
- 2 eggs
- 2 Tbsp. milk
- 12 RITZ Crackers, crushed
- ½ tsp. garlic powder
- ¼ cup grated Parmesan cheese, divided
- 2 cups vegetable oil
- 12 refrigerated spinach-filled ravioli
- 2 Tbsp. chopped fresh basil
- ¾ cup marinara sauce, warmed
Preparation
- Beat eggs and milk in shallow bowl until blended; set aside. Combine cracker crumbs, garlic powder and 3 Tbsp. Parmesan in separate shallow bowl.
- Heat oil to 375°F in large saucepan on medium-high heat. Meanwhile, cover baking sheet with double layer of paper towels.
- Dip ravioli, one at a time, into egg mixture, then cracker crumb mixture, turning to evenly coat both sides of each ravioli with each ingredient.
- Add ravioli, in small batches, to hot oil; cook 2 to 3 min. or until golden brown, turning occasionally. Remove ravioli from oil; place on prepared baking sheet to drain.
- Sprinkle with basil and remaining Parmesan. Serve with marinara sauce.
Recipe Tips
- Size-Wise
Balance your food choices throughout the day to make room for these fried ravioli on occasion. - Substitute
Prepare using refrigerated cheese-filled ravioli. - Make Ahead
The ravioli can be fried ahead of time. Drain, then cool completely. Place in single layer on foil-covered baking sheet. Refrigerate up to 24 hours. When ready to serve; bake ravioli in 350°F oven 5 min. or until heated through. Sprinkle with remaining Parmesan and basil before serving with the warmed marinara sauce.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 14g | |
| Saturated fat 3.5g | |
| Trans fat 0g | |
| Cholesterol 80mg | |
| Sodium 350mg | |
| Carbohydrate 13g | |
| Dietary fiber 1g | |
| Total sugars 3g | |
| Added sugars <1g | |
| Protein 7g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 6 %DV |
| Potassium | 4 %DV |
| Vitamin D | 2 %DV |
