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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (123g) Recipe makes 4 servings The following items or measurements are not included below: meat ravioli 1 teaspoon italian seasoning |
||
| Calories 257 | ||
| Calories from Fat 37 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 233mg | 9% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 43.5g | 14% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.0g | ||
| Protein 10.0g | 19% | |
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Ingredients
- 1 (16 ounce) package meat ravioli (fresh or frozen -thaw if frozen)
- 2 eggs, beaten
- 1/4 cup water
- 1 teaspoon garlic salt
- 1 cup flour
- 1 cup plain breadcrumbs
- 1 teaspoon italian seasoning
Directions
1
Mix water with eggs and beat well, set aside.2
Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.3
Measure flour in bowl and set aside.4
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.5
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil.6
Fry until golden, remove from oil and drain.7
Serve with you favorite marinara sauce.
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Featured Reviews for This Recipe
From: Starcry
On Jul 19, 2008
Oh, we love these!!! I made this with receipe #110077 (Pizza Hut Sauce). This is so awesome!!!
From: scancan
On Jun 10, 2008
I used cheese ravioli for this and I can't explain why my experience was different than other reviewers but I found them pretty good when they were initially fried but as they sat a bit and especially once the marinara was added the coating became kind of soggy and not quite as appetizing anymore. I don't think the breading and sauce go together well although I would serve these just crisped up.
From: Kay Demonbren
On Jul 17, 2004
Oh yeah! These were part of "Appetizer Night" for dinner. I decided to bake half of them; and deep fry the other half. The baked half didn't go over as well (need the grease I guess), but since baking was not part of the original recipe, this still gets the 5 stars. These are about as close to Olive Garden as you're going to get in your home kitchen, IMHO. Shaking the ravioli and breadcrumbs in a large plastic ziploc bag is a little bit of a time saver in this; so is an extra set of hands. I will most definitely be making these again because everyone enjoyed them so much, I won't be allowed not to. 
From: nranger7
On Apr 4, 2006
I've been wanting to try this recipe for a long time, but could never find the meat filled ravioli at the store! Very good, but boy was this a lot of work! Not difficult, just time consuming. And I didn't realize that I bought a 25 oz bag of ravioli, instead of the 16 oz the recipe calls for. I thought I'd never finish! It took me over a half hour to make it all. I did have trouble with the coating. The egg didn't want to cover the flour. With no egg, the bread crumbs wouldn't stick. Maybe I needed to soak it longer...it did seem to stay on when I got down to the bottom of the bowl. By that time, the added flour in the egg bowl made the egg mixture into more of a paste. I did try variations with the order, but flour, egg, then bread crumbs worked the best. We loved it, but I don't think I'll make it again - at least not without help!
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