RITZ Fried Ravioli Popular Recipes

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RITZ Fried Ravioli

"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."

Ingredients :

3 cups vegetable oil for frying
20 RITZ Crackers
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons milk
1 egg
1 (12 ounce) package large refrigerated cheese ravioli (about 24)
3 tablespoons grated Parmesan cheese, divided
1 1/2 cups warm marinara sauce for dipping (optional)
Chopped fresh parsley (optional)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 25M

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.

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.

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