I know it’s called Crispy Ravioli, but make no mistake about it – these are fried, and crispy sounds better than fried. I tried, I really did, to do a baked version of these and was sadly disappointed. They weren’t… crispy, or golden, or… fried. They were pale, soggy, sad imitations of what this dish is not. Sorry Friends, but fried is the only way… just call them “crispy” and you may feel a little better… I know I do….
I have had this on my “To Make” list for a while, as I am obsessed with everything pasta and saucy. These are great to feed a crowd, or as a mid Saturday “it’s too late for lunch and too early for dinner”, which I call “Lupper” or “Linner”.
It is cheaper to buy frozen ravioli then fresh, and since you are precooking them it really doesn’t matter what form you buy them in, just make sure they are good quality and feel free to use ones with different fillings for a new twist. Best part: you can bread these a day in advance and keep them in the fridge until its time to cook. If they are not being consumed right after cooking, keep them warm in the oven on low and make sure the Italian Marinara Dipping Sauce is piping hot when it’s time to present. Speaking of Marinara sauce, I despise all the store-bought varieties, so I inserted a link (well, 2 links now) for you to one of my recipes. Again, the Marinara can be pre-made days in advance and taken out when needed. 🙂
See why this makes such a great crowd pleasing dish?!