Spaghetti Feast Spaghetti Meatballs Toasted Ravioli
Elevate your pasta night with this mouthwatering Spaghetti Feast featuring hearty spaghetti, tender homemade meatballs, and golden, crispy toasted ravioli. In this ultimate Italian-inspired dinner, perfectly seasoned beef and pork meatballs simmer in rich marinara sauce for maximum flavor, while cheese-filled ravioli are breaded and fried to a deliciously crunchy finish. Paired with al dente spaghetti and garnished with fresh basil, this indulgent meal combines classic comfort with a gourmet twist. Perfect for family dinners or entertaining guests, this recipe brings variety, texture, and all the Italian favorites to your table.
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Recipe Information
Ingredients
- 16 oz Spaghetti
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried Italian seasoning
- 2 tbsp Olive oil
- 4 cups Marinara sauce
- 16 oz Cheese ravioli (frozen or fresh)
- 0.5 cup All-purpose flour
- 2 large Egg
- 2 tbsp Milk
- 1 cup Breadcrumbs (for coating ravioli)
- 2 cups Vegetable oil (for frying ravioli)
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil for the spaghetti. Cook the spaghetti according to package instructions for al dente texture. Drain and set aside.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and Italian seasoning. Mix until just combined, being careful not to overmix.
Shape the meat mixture into 1.5-inch meatballs and set them aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6-8 minutes total. (They do not need to be fully cooked at this stage.)
Transfer the meatballs to a pot of marinara sauce and simmer gently over low heat for 25-30 minutes, until the meatballs are fully cooked and flavorful.
While the meatballs cook, prepare the toasted ravioli: Set up a breading station with three shallow dishes—one for flour, one for whisked eggs and milk, and one for breadcrumbs.
Dip each ravioli in the flour, then the egg mixture, and finally coat it in breadcrumbs. Set aside on a plate.
Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the breaded ravioli in batches, about 1-2 minutes per side, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
To serve, plate the spaghetti and top with meatballs and marinara sauce. Arrange the toasted ravioli on the side. Garnish with fresh basil leaves if desired.
Enjoy your Spaghetti Feast with Meatballs and Toasted Ravioli!
Nutrition Facts
Calories |
9358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 725.6 g | 930% | |
| Saturated Fat | 156.7 g | 783% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 8478 mg | 369% | |
| Total Carbohydrate | 480.4 g | 175% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 46.2 g | ||
| Protein | 277.0 g | 554% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1601 mg | 123% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 2274 mg | 48% | |
*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.
