Ingredients

The following ingredients have 40 Servings
  • - Italian and plain Panko bread crumbs (use your judgment, I used about 1 1/2 to 2 cups of each)
  • - 4 eggs
  • 1/2 - cap Mrs. Dash Italian seasoning
  • 1/2 - cap Mrs. Dash Southwest seasoning
  • 1/4 teaspoon(s) ground cayenne pepper
  • - fresh ground black pepper and salt
  • 2 - bags frozen ravioli one with cheese the other meat and cheese, thawed
  • - canola oil for frying
  • - 1 jar marinara sauce (24 oz) and 1 jar salsa (15 oz)

Instruction

  • Italian Style Fried Ravioli After the cheese ravioli is thawed pat dry and set aside. In a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Italian Seasoning Blend, mix well. In the next bowl, place the Italian panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper, mix.
  • Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
  • Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a Marinara Sauce. I used Bertolli brand.
  • Southwestern Fried Ravioli After the meat & cheese ravioli is thawed pat dry and set aside, in a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Southwest Seasoning Blend, mix well. In the next bowl place the plain Panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper and the cayenne pepper, mix.
  • Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
  • Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a salsa. I used my own homemade salsa.
  • Note: There are so many variations to this recipe and if you make your own ravioli then the variations are endless! I was very pleased how my first run on this turned out and will be adding other variations in the future. Like spinach, portabella mushroom and cheese ravioli!