Some Quick And Easy Recipes That You Gonna Love

Toasted Ravioli

Toasted Ravioli. A super easy appetizer made with cheese ravioli fried until golden brown and topped with Parmesan cheese and fresh parsley. Serve with marinara sauce for dipping!

  • 1 pound bag cheese ravioli frozen
  • 1 cup milk
  • 2 eggs
  • 1 cup Italian bread crumbs
  • 1 teaspoon fresh parsley chopped
  • 1 teaspoon fresh oregano chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • vegetable oil
  • salt and pepper to taste
  • parmesan cheese for serving if desired
  • chopped fresh parsley for serving if desired
  • marinara sauce for serving if desired
  • Add milk and eggs to a shallow bowl and mix to combine.
  • In another shallow bowl add breadcrumbs, parsley, oregano, garlic powder and onion powder and stir to combine.
  • Dip raviolis into the egg mixture then into the breadcrumb mixture making sure to coat both sides.
  • Place the breaded ravioli on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.
  • Meanwhile fill a large pot with at least 2 inches of oil and heat to 350 degrees F.
  • Remove ravioli from the freezer. Working in small batches cook the raviolis for 3-4 minutes.
  • Place the raviolis on a plate lined with paper towels and season with a sprinkle of salt and pepper.
  • Serve immediately with parmesan cheese, fresh parsley and marinara sauce, if desired.

For More details see the full recipe here.


Crispy and pan-fried on the outside with soft, vegetable-filled insides! These Zucchini Carrot Pancakes are a tasty and colorful dish that can be served for breakfast, lunch, or as a snack!

  • 2 cups (packed) zucchini, grated
  • 2 cups (packed) carrots, peeled and grated
  • ½ cup green onions, sliced
  • 1 tbsp fresh parsley, chopped
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • Olive oil for frying
  • Sour cream or plain Greek yogurt
  1. Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
  2. In the meantime, prepare and measure the other ingredients (except the olive oil, salt and optional toppings *(see first note) and place them in a large bowl.
    Then, using your hands, squeeze the grated zucchini to drain excess liquid (it’s okay if it is not completely dry) before adding it with the other ingredients.
  3. Combine the ingredients until well incorporated.
  4. Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop ⅓ cup of the mixture in the pan and gently press down with a spatula to form a pancake **(see second note). Repeat the process until the pan is filled with pancakes, but the pancakes are not touching.
  5. Pan-fry until golden-brown, about 3-4 minutes on each side. Transfer to a plate lined with a paper towel. Add another tablespoon of the olive oil to the skillet and repeat the frying process until the mixture runs out.
  6. Garnish with additional fresh parsley and serve with sour cream or plain Greek yogurt if you like. Best enjoyed immediately.

For More details see the full recipe here.

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