Olive Garden Toasted Ravioli
- Olive Garden Toasted Ravioli
- Recipe
- Ingredients
- Instructions
Everyone’s FAVORITE appetizer easily made at home with half the calories and fat – it’s healthier and tastier of course!
Toasted ravioli. Have you heard of anything else better than that?
No, right? It’s little pockets of cheese-filled pasta squares deep fried in perfection. Yes, deep fried. It’s not the healthiest of all things but you just can’t miss out on this. TRUST me.
And I used the mini ravioli size for easier serving (ravioletti), or more for portion-control. Except these just seemed to disappear even faster so I am not entirely sure how that works.
All I know is that you need your freshly grated Parmesan topping ready to go. And your marinara. That’s it.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
Instructions
1. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
2. In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside.
3. Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
5. Serve immediately with marinara sauce, garnished with Parmesan and parsley, if desired.
