Best Fried Ravioli With Crawfish Cream Sauce Recipe 395 Recipes

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FRIED RAVIOLI WITH TOMATO CREAM DIPPING SAUCE



Fried Ravioli with Tomato Cream Dipping Sauce image

This is a fun and delicious appetizer. It is a very simple recipe. I use half cheese ravioli and half beef ravioli for variety. You can use whatever you like. These are also good with plain marinara sauce or ranch dressing. I like to make a simple tomato cream sauce for dipping and yummy!

Provided by Amy H.

Categories     Other Appetizers

Time 35m

Number Of Ingredients 10

FOR THE RAVIOLI
1 pkg frozen ravioli (whatever variety you prefer)
3 eggs, beaten
1/3 c milk
2 c seasoned italian bread crumbs
hot oil for deep frying
FOR THE DIPPING SAUCE
1 (16 oz.) jar ready made alfredo sauce
1 can(s) (6 oz.) can tomato paste
1/4 c grated parmesan

Steps:

  • 1. FOR THE RAVIOLI
  • 2. Thaw ravioili. Heat oil to 375 degrees. Mix together eggs and milk.
  • 3. Dip ravioli in egg mixture and roll in breadcrumbs. Deep fry until golden brown.
  • 4. FOR THE TOMATO-CREAM DIPPING SAUCE
  • 5. Put all ingreadients in a small sauce pan and heat until warm and smooth.

FRIED RAVIOLI



Fried Ravioli image

In Catonsville, Maryland, Lee Server dresses up packages of cheese ravioli with a handful of seasonings for these mouthwatering bites. "I like to garnish them with extra parsley for a nice look."-Lee Server, Catonsville, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

2 packages (9 ounces each) refrigerated cheese ravioli
3 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1/4 cup blue cheese salad dressing

Steps:

  • Cook ravioli according to package directions; drain and pat dry. , In a large skillet over medium heat, brown ravioli in oil in batches until crispy, turning often. Add garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with blue cheese dressing.

Nutrition Facts : Calories 19 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

DEEP FRIED CHEESE RAVIOLI WITH CRAWFISH CREAM SAUC



Deep Fried Cheese Ravioli with Crawfish Cream Sauc image

In Southwest La. this is a regular.

Provided by Jan Bowen

Categories     Seafood

Number Of Ingredients 10

1 lb crawfish tails with fat
1 pkg frozen cheese ravioli/adjust to your liking
3 Tbsp parmesan cheese, plus for sauce to your liking
1 1/2 c heavy cream
1 large onion finely chopped
1/2 bell pepper finely chopped
3 clove garlic minced
1 stick butter
1 egg for wash
italian breadcrumbs

Steps:

  • 1. Set deep fryer to 350 degrees
  • 2. Mix 3 Tbsp. of Parmesan cheese in with breadcrumbs for coating. Dip raviolis in egg wash & then in breadcrumb mixture. Fry until they float to the top & brown.
  • 3. For sauce, melt butter & saute' onion, bell pepper, & garlic. Add crawfish with fat & let cook until they begin to let off liquids. Add cream & Parmesan to your liking & cook on medium til thickened.

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE



Fried Catfish topped with Crawfish Au Gratin Sauce image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 25

5 tablespoons butter
3/4 cup diced onion
1/4 cup diced green bell pepper
1/4 tablespoon minced garlic
5 tablespoons flour
1 tablespoon sugar
3/4 tablespoon chicken base
3/4 tablespoon crab base
1/4 tablespoon granulated garlic
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Pinch dried thyme
3 cups milk
1/4 cup white wine
4 ounces American cheese, cubed
1 pound peeled crawfish tails
2 tablespoons sliced green onions
2 (4-ounce) catfish fillets
Creole seasoning, as needed
2 eggs
2 cups milk
2 cups flour
2 cups cornmeal
Cottonseed oil, for frying

Steps:

  • For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
  • For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
  • Serve the catfish with the crawfish au gratin sauce.

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