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My review
RITZ Fried Ravioli
Occasional Cooker
"Inspired by the mouthwatering appetizers served in Italian restaurants in New York City's Little Italy neighborhood, these cheese ravioli with a light, crunchy RITZ cracker crust and grated parmesan cheese will be a hit at any party. Serve hot with marinara sauce for dipping for a delicious, quick and easy appetizer."
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Ingredients
25 m servings 647 calsOriginal recipe yields 12 servings (24 ravioli)
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Directions
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- In a large frying pan, over medium heat, add the vegetable oil until it is about 2 inches deep. Heat to 325 degrees F.
- While the oil is heating, place the RITZ Crackers in a food processor and pulse until the crackers are crushed into fine crumbs. Pour the crumbs into a shallow dish. Add the garlic powder, pepper, Italian seasoning and 2 tablespoons of the parmesan cheese. Stir until all spices are evenly distributed.
- Whisk together the egg and milk in a bowl.
- Dip each ravioli in the egg mixture, then into the RITZ cracker crumbs. Be sure each ravioli is evenly coated with cracker crumbs. Shake off any excess.
- Once the oil is hot enough, add small batches of the RITZ cracker-coated ravioli into the oil. Fry for approximately 1 minute on each side. Watch closely so they do not burn; they cook quickly. When ravioli are golden brown on each side, remove from the oil and place on a paper towel-lined plate to drain.
- Sprinkle the ravioli with remaining grated parmesan cheese and (optional) chopped parsley. Serve with warm marinara sauce for dipping.
Footnotes
- Cook's Notes:
- If you substitute RITZ Garlic Butter Crackers you won't need to add garlic powder to the crumb mixture.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 647 calories; 61.5 g fat; 19.7 g carbohydrates; 6 g protein; 29 mg cholesterol; 362 mg sodium. Full nutrition
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Reviews
Read all reviews 21Most helpful
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Newest
1/27/2014
I wanted to avoid frying these, so I baked them for 10-12 minutes, on a rack on a baking sheet, in a hot oven (450 degrees F). Sprayed with cooking spray before baking and turned them after 5-6...
1/18/2014
These were totally worth trying. I've never fried raviolis before and this recipe was way simple. The kids were confused why I was giggling over the stove until they had to just ask LOL. totally...
1/22/2014
Caution! Do not make these if you are alone. I could eat the entire batch, they are SO good! I do love the crispness and never thought making fried ravioli would be this easy (I don't fry). ...
1/19/2014
Love these!! I like how crispy they turned out and the flavor was great! They disappeared quickly. I will definitely be making these again!
5/19/2014
I'm giving this a 4 because I'm pretty sure it was my ravioli's that made this not work out for me. They were small ....in that there were way more than 24 ravs in a 12 ounce package and theref...
2/2/2014
I would never have thought to bread and fry ravioli...this recipe was a hit...really loved how creamy the cheese became - such a different taste than traditional ravioli. And, everyone, especia...
2/1/2014
I came up with this recipe for Ritz using refrigerated ravioli. They were so quick and easy to make and so yummy! I had to go back and make another batch because they went so fast!
1/29/2014
have allways thought i'd do this but with frozen ravioli because they are alot cheaper, wonder what everyone else thinks about how to do this . frozen or thawed and would the noodle be too soft...
1/13/2014
I love the light crispy crust this gave the ravioli. My only mistake was choosing a ravioli that we don't normally eat and I ended up not liking the filling (no fault of this recipe!). I will ...