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!
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
EASY ZUCCHINI CARROT PANCAKES
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!
INGREDIENTS
- 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
OPTIONAL TOPPINGS:
- Sour cream or plain Greek yogurt
INSTRUCTIONS
- 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.
- 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. - Combine the ingredients until well incorporated.
- Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop â…“ 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.
- 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.
- 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.