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
ServingsMakes 6 servings, 2 ravioli and 2 Tbsp. sauce each.
- 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
- 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.
Balance your food choices throughout the day to make room for these fried ravioli on occasion.
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.
Nutrition Per Serving
|% Daily Value*|
|Total fat 14g|
|Saturated fat 3.5g|
|Trans fat 0g|
|Dietary fiber 1g|
|Total sugars 3g|
|Added sugars <1g|
|Vitamin A||6 %DV|
|Vitamin C||0 %DV|
|Vitamin D||2 %DV|