I found some ravioli in the bottom of my freezer and thought I’d give fried Ravioli a go. I made a Pesto Alfredo to go with them and it ended up being a match made in heaven! You can use frozen or fresh ravioli and it works great!
Ravioli:
1 lb Frozen Ravioli; defrosted
1 cup Italian Breadcrumbs
2 large Eggs
1 teaspoon Garlic Powder
Salt and Pepper to taste
Parmesan Cheese to taste
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Pesto Alfredo:
¼ cup Unsalted Butter
4 Garlic Cloves; minced
1 ½ cups Heavy Cream
2 ounces Cream Cheese
1 ½ cups Parmesan Cheese
1 teaspoon Onion Powder
Salt and Pepper to taste
1 cup Pesto
Heat a saucepan over medium-low heat and add the pesto Alfredo ingredients. Slowly bring up to heat, but do not allow to boil or scald. Reduce heat to low and keep warm; stirring occasionally.
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Heat a large cast iron skillet with 2” of oil over medium heat.
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Add the egg to a shallow dish and the breadcrumbs and garlic powder to another. Dredge the ravioli through the egg, then the breadcrumb mixture and fry until golden brown; about 2 minutes per side.
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Plate the ravioli and drizzle the pesto Alfredo over top, then sprinkle on your desired amount of parmesan cheese.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 