Cheesy Toasted Ravioli with Pesto
Crispy, golden, and irresistibly cheesy, these Cheesy Toasted Ravioli with Pesto take comfort food to an elevated level. Perfectly breaded cheese ravioli are fried to crunchy perfection and paired with a vibrant, homemade basil pesto sauce for dipping. This recipe combines the satisfying crunch of Italian-seasoned breadcrumbs with the creamy indulgence of cheesy pasta, all balanced by the fresh, garlicky flavors of the pesto. Ready in just 35 minutes, it's an ideal appetizer or party snack that’s sure to impress. Whether you’re serving friends or treating yourself, these toasted ravioli are the ultimate fusion of crispy, cheesy goodness and savory, herbaceous flair.
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Recipe Information
Ingredients
- 20 pieces Cheese ravioli (fresh or frozen)
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 1.5 cups Italian-seasoned breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 cups Vegetable oil (for frying)
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Grated Parmesan cheese (for pesto)
- 2 large Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the cheese ravioli according to the package instructions if using frozen ravioli, then drain and pat dry. If using fresh ravioli, skip this step.
Set up a breading station with three shallow dishes. Add flour to the first dish. In the second dish, whisk the eggs and milk together until combined. In the third dish, mix the breadcrumbs and Parmesan cheese.
Dredge each ravioli in the flour, shaking off the excess. Dip it into the egg mixture, then coat it in the breadcrumb mixture. Press gently to ensure an even coating. Repeat with all the ravioli.
Pour the vegetable oil into a large skillet or deep pan and heat it over medium-high heat until it reaches 350°F (175°C).
Fry the breaded ravioli in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
To make the pesto, combine the basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
While the food processor is running, slowly drizzle in the olive oil and mix until smooth. Add salt and pepper to taste.
Serve the toasted ravioli warm with pesto on the side for dipping.
Nutrition Facts
Calories |
7892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 703.8 g | 902% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 21.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2388 mg | 184% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
