Saturday

Crispy Ravioli with Marinara Sauce



Who does Crispy Ravioli with Marinara Dipping sauce anymore, anyway? 

Well, for the holidays I do.   But with a twist.



Instead of a bowl of crispy raviolis and a bowl of marinara sauce I serve them in spoons, a little more refined presentation.

 And everyone seems to love having their very own single size serving...
(No worry about those yucky "double-dippers!)

I use fresh (the kind you find in the refrigerator case) pre-made raviolis (you can make your own), but for these, I don't. 

Just try to find a good quality ravioli (they have more filling).  Go for the tiny size ravioli (about 1-inch x 1-inch) so they are bite-size and fit on the spoon. 

For this recipe we've found most people like cheese ravioli, or spinach and cheese the best.

I always make my own Marinara sauce, but if jarred is what you prefer... go for it!


Shallow-fry the ravioli in about an inch or so of canola or olive oil (can do in advance, the day of), and simply reheat in a warm oven (275 to 300* F) for a couple of minutes until hot and re-crisped when it's time to serve. 

Place a little warm Marinara in the spoons, put a crispy ravioli on top... garnish with a small piece of fresh basil or parsley and a sprinkle of freshly grated Parmesan cheese.





Make plenty ~ everyone loves them!



I like the plain white porcelain Chinese-style soup spoons, and use them for many appetizers, desserts, plus they are nifty little containers for sauces/condiments, too.


If you have trouble finding them locally,  amazon.com offers them at bargain prices:




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23 comments:

  1. I haven't made these in almost 2 years, you've inspired me with the spoons, what a great presentation!

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  2. I love it when you talk spoons - tee-hee. Seriously, this is the perfect way to serve em! Fabuloso!!

    :)
    ButterYum

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  3. Way to go with these beautiful appetizers & they look so delicious!

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  4. such a nice presentation and so yummy!
    thanks

    BG

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  5. I love the presentation idea. The ravioli and sauce not only look beautiful but conveniently delicious! I don't know where I've been but Crispy Ravioli is new to me. I'm going to make these very soon!

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  6. That'a great idea....thanks a lot an have a very nice Sunday, ciao Flavia

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  7. Love these tasty bites! Everything is special served in those spoons :-)

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  8. How clever is that!! I can see now that I do not have nearly enough of those spoons!

    CHRISTmas Blessings!
    Gail

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  9. Scrumptious..great idea the tiny ones..love your facebook pic!

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  10. I have been wanting to try fried ravioli for a while now. It may just show up New Years.

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  11. Hi Mari...I love this idea...especially being Italian, it's a great idea for New Years Eve!....and I will be in Chinatown in NYC so I know there will be no shortage of spoons to buy...Happy Holidays!! Sue @ Rue Mouffetard

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  12. These look so festive! Great idea!

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  13. Oh what a wonderful presentation. I received some of these amuse-bouche spoons for my birthday and am looking for ways to use them. Perfect!

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  14. I've been wanting to get my hands on some of these ceramic spoons for way too long! you've definitely inspired me to finally get some with this recipe!

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  15. These look simply divine and so easy too. I can't wait to try them.

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  16. These look simply divine and so easy too. I can't wait to try them.

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  17. Such a pretty presentation and they look delicious!

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  18. Did you use dried ravioli? like the ones from Trader Joes?

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  19. Hi TMF, Not the dried ones, use the fresh ones, with soft, uncooked pasta dough, as you find in the refrigerator case (or fresh, uncooked from your favorite deli.)

    Hope this helps!

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  20. Can you use the frozen kind? and if so do you boil them and then fry them?

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  21. Hi Tanally, I've only used the "fresh" refrigerated kind; I do not think the frozen ones would yield the same results.
    Frying from frozen, I suspect the outside would burn before the filling had a chance to heat through.

    If you thaw them before frying, I think the pasta may become too sticky/fragile to remain intact during frying... but you might experiment with a few before making an entire batch. If you try it, I hope you'll stop back and let us know if using frozen worked for you!
    (See comment above this one; no need to boil fresh ones first.)

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  22. I'd love to try these. How long should the frying part take? Thanks!

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Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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