Toasted Ravioli with Marinara Sauce

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Toasted Ravioli with
Marinara Sauce

Welcome Back to Football Friday
and the Game Day Recipe
Toasted Ravioli with
Marinara Sauce

Toasted Ravioli with Marinara Sauce

Ingredients

• 2 tablespoons milk
• 1 egg
• 2 sleeves buttery crackers, crushed
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/4 teaspoon each onion powder and garlic powder
• 2 (9 oz) packages frozen ravioli, thawed (cheese filled)
• 4 cups vegetable oil for frying
• 2 (14 oz) cans chopped tomatoes
• 1 (6 oz) can tomato paste
• 1 tablespoon olive oil
• 1/2 teaspoon each dried basil, oregano and salt
• 1/4 teaspoon onion powder and garlic powder
• 1/8 teaspoon pepper
• pinch of sugar

Cooking Directions

1. Make Marinara Sauce:
2. In medium sauce pan, combine chopped tomatoes, tomato paste, olive oil, basil, oregano, salt, onion powder, garlic powder, pepper and sugar.
3. Bring to a boil, reduce heat, simmer on low for 10 minutes.
4. Remove from heat, pour mixture into a glass bowl. Set aside to cool.
5. When cool, with an immersion blender, blend mixture together until smooth or put cooled mixture into a blender. Blend until smooth. Set aside.
6. Make Ravioli:
7. Heat oil to 375º in a deep, cast iron skillet or deep-fat fryer.
8. Combine crushed crackers, Parmesan cheese, basil, onion powder, garlic powder in a shallow bowl. Combine milk and egg in a small bowl.
9. Dip ravioli in milk/egg mixture, then dredge in cracker mixture.
10. Drop ravioli into hot oil. Fry on both sides until golden brown. Remove ravioli with a wire mesh strainer, drain on paper towels.

Serve with warmed sauce.

Ravioli, Sauce,  Italian, Appetizer