OLIVE GARDEN'S TOASTED RAVIOLI
Source of Recipe
Todd Wilbur's "TopSecretRecipes.com" website
Recipe Introduction
Sold as a finger-food appetizer along with a marinara dipping sauce, Olive Garden's delicious breaded ravioli can be cloned with ease using one of several varieties of pre-made raviolis carried in just about any supermarket. The real thing at the O.G. has a beefy inside, but you could certainly use any ravioli that tickles your fancy including chicken, sausage, veggies, cheese or a combination. As for the breading, make sure to get Progresso Italian style bread crumbs. Contadina also makes a popular brand of Italian bread crumbs, but their version is much too salty to make a good clone.
List of Ingredients
4 to 8 cups canola oil (as required by fryer)
1 egg, beaten
1 cup milk
1 cup Progresso Italian style bread crumbs
12 pre-made beef raviolis
1 tablespoon grated parmesan cheese
On the side
1/2 cup marinara sauce, warmed
Recipe
1. Preheat the oil in your deep fryer to 325 degrees.
2. Combine the beaten egg with the milk in shallow bowl. Pour the bread crumbs into another shallow bowl.
3. Bread the ravioli by dipping each one in the milk and egg, then into the bread crumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks like a champ.
4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1 to 2 minutes or until they're golden brown. Remove them to a draining rack or a paper-towel lined plate.
5. When all the raviolis are cooked, Arrange them on a serving plate and sprinkle 1 tablespoon of grated parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
SERVES: 3 to 4, as an appetizer
|
|
member logon
