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Meatballs and Toasted Ravioli

Meatballs and Toasted Ravioli

Add saucy meatballs and zesty tomato sauce to crispy fried ravioli to make Meatballs and Toasted Ravioli. And don't forget the Parmesan!
Servings: 5 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

Meatballs:

  • 1 pound ground beef
  • 2/3 cup Italian seasoned breadcrumbs
  • 1/3 cup milk
  • 1 egg
  • salt and pepper
  • 1 small onion, finely chopped
  • 1 tablespoon chopped parsley, chopped
  • 1 24-ounce jar pasta or marinara sauce

Toasted Ravioli

  • 1 24-ounce package frozen cheese ravioli
  • 2 eggs, well beaten
  • 1 cup flour
  • 2 cups seasoned breadcrumbs
  • grated Parmesan

Instructions

  • To make the meatballs, mix all ingredients, except pasta sauce, in a large bowl thoroughly. Form mixture into meatballs. Make meatballs about 1  1/2 inches in diameter. Place them in a skillet on medium heat with just a bit of oil in the skillet. Recipe yields about 12-14 meatballs.
  • Continue rotating and turning until meatballs are browned on all sides. Pour pasta or marinara sauce over the meatballs. Cover and continue simmering over low heat for 15 minutes.
  • To make the toasted ravioli, Place the flour, breadcrumbs and beaten eggs in separate dishes. Make sure to keep the ravioli frozen until you are ready to bread it.
  • Heat an inch of canola oil in a shallow pan on medium high heat. Dip each ravioli in flour, then the egg mixture, then breadcrumbs. I have found that using my hands works best.
  • Gently drop 6 or 8 breaded ravioli in the oil at the same time. This way they will cook evenly. After cooking for 1 1/2 minutes on the first side, carefully turn them over with a slotted spoon and cook for 1 1/2 more minutes. You will know they are ready to be turned when you see the edges of the ravioli are golden brown.
    Toasted Ravioli
  • Do not over cook the ravioli, they will burst and the cheese filling will ooze out. Cook just until golden. Carefully remove them from the oil with tongs or a slotted spoon and drain ravioli on a plate lined with paper towels.Repeat this process until you have the desired amount of ravioli. I usually make about 6 ravioli per person.
  • Repeat this process until you have the desired amount of ravioli. I usually make about 6 ravioli per person.
    Meatballs and Toasted Ravioli

Nutrition

Serving: 6ouncesCalories: 589kcalCarbohydrates: 64gProtein: 29gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 935mgPotassium: 456mgFiber: 4gSugar: 5gVitamin A: 197IUVitamin C: 2mgCalcium: 161mgIron: 6mg