Olive Garden Toasted Ravioli

Yield: 6 servings

Prep: 15

Cook: 10

Total: 25

Everyone’s FAVORITE appetizer easily made at home with half the calories and fat – it’s healthier and tastier of course!

5 stars (1 rating)

Ingredients

1 cup vegetable oil
1 ½ cups Panko*
1 tablespoon Italian seasoning
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 (9-ounce) package refrigerated four cheese ravioli*
½ cup all-purpose flour
2 large eggs
½ cup marinara sauce
¼ cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Instructions

Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
In a large bowl, combine Panko, Italian seasoning and garlic powder; season with salt and pepper, to taste. Set aside.
Working in batches, dredge ravioli in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add ravioli to the stockpot, 4 or 5 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
Serve immediately with marinara sauce, garnished with Parmesan and parsley, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*Any variation of refrigerated ravioli can be used. Ravioletti can also be used.

This Olive Garden Toasted Ravioli recipe is brought to you by DAMN DELICIOUS

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