Ravioli with Marinara sauce
Votes: 9
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Light, crispy, and loaded with cheese, Giada De Laurentiis' ravioli are perfect for finger food, dipped in warm marinara sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack ready ravioli with cheese (about 24 pcs.)
- 1/4 tbsp. grated parmesan
- Olive oil for frying
- 1 cup of sour milk
- 2 cups Italian bread crumbs
- 1 can of heated ready-made marinara sauce, for filing
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Recipes with similar ingredients: ravioli, Parmesan cheese, marinara sauce, ciabatta bread, sour milk
Cooking the dish according to the recipe:
- Pour 2 inches of olive oil into a large skillet. Heat the oil over medium heat until it reaches 325°F (160°C) on a thermometer.
- While the oil is heating, place the buttermilk and bread crumbs in separate shallow bowls. Dip the ravioli in the buttermilk, working in batches, until they are completely coated. Drain any excess back into the bowl. Roll the ravioli in the bread crumbs. Place the ravioli on a baking sheet and repeat with the remaining batches.
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to absorb excess oil.
- Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warm marinara sauce, which can be used as a dip.
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