In Good FlavorFried Italian sausage ravioli and cherry peppers are topped with marinara and mozzarella then broiled till hot and the cheese is gooey. This is a great appetizer for game day or any occasion.
This ravioli platter has everything a party food should: it has crunch; it has meat, it has pasta, it has cheese, it has sauce, and it has spice (from hot cherry peppers, which can be substituted or omitted if you don’t like spice). It is perfect for game day or hanging out with friends. Store bought ravioli allows this to be put together with ease. I used Italian sausage ravioli, but you can use beef, chicken, or any kind your heart desires (not butternut squash…which is wonderful…but ewww! in this application). I made my own marinara sauce, but if you don’t feel like making your own, use your favorite from a jar.
The ravioli was coated with a flour, egg and milk mixture, and panko crumbs, then fried until crispy and golden brown. The cherry peppers were also cooked in the same manner. Once both were fried, they were topped with marinara sauce and fresh mozzarella cheese, then broiled until the cheese was hot and gooey. How does that sound?
The marinara was simply made. I sautéed onion and garlic in olive oil, added tomato sauce and seasoning, and simmered for 10 minutes. It was then finished off with chopped fresh basil.
I served this to my husband and son who were all too happy to dig in. Make this for your hungry crowd. They will be happy that you did!
FRIED SAUSAGE RAVIOLI AND CHERRY PEPPER PLATTER
INGREDIENTS:
For the Marinara:
2 tsp. extra virgin olive oil
1/4 cup chopped onion
1 tsp. chopped garlic
1 cup crushed tomatoes
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. sugar
1 rounded tbsp. julienned basil
For the Fried Ravioli:
oil for frying
1 beaten egg
1/2 cup milk
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup all purpose flour
1 1/2 cup panko crumbs
1 pkg. (9 oz.) Italian Sausage Ravioli
1/4 cup hot cherry pepper—deli sliced, patted dried
4 oz. fresh mozzarella cheese, sliced
1 tbsp. julienned basil
INSTRUCTIONS:
Heat 2 tsp. olive oil in a small saucepan on medium heat. Add onion and garlic. Cook, stirring until onion is translucent, about a couple minutes. Add crushed tomatoes, salt, pepper, and sugar. Bring to a light boil. Cover and reduce heat to a simmer. Cook for 10 minutes. Remove from heat and stir in basil. Cover.
Preheat 1 inch of oil (I use half extra virgin olive oil and half canola) in a medium skillet or saucepan on medium heat. Whisk egg, milk, salt, and pepper in a bowl. Place flour in a second bowl and panko crumbs in a third bowl. Dip ravioli in flour to coat, patting off excess. Dip in egg/milk mixture. Place in panko and pat onto ravioli. Place in a single layer on a baking sheet. Repeat coating ravioli until all are coated.
Coat cherry pepper in the same manner as ravioli, dipping in flour, then egg/milk mixture, then panko.
Place 4 ravioli in oil. Cook about 1 1/2 minutes per side. If ravioli browns too quickly, reduce heat. Cook until golden brown. Some of the ravioli may bubble up. Place on paper towel to drain. Repeat cooking in batches of 4 until all ravioli are cooked.
Place cherry peppers in oil and fry until golden brown, flipping halfway. Transfer to paper towels to drain.
Preheat oven to broil.
Place ravioli and cherry peppers on a baking sheet. Spoon on marinara. Top with mozzarella. Broil until cheese is melted and bubbly. Remove from oven. Slide onto serving platter. Garnish with basil. Makes four servings.
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Wow, this looks amazing! Love the cheesy goodness!
The mozzarella adds the fun factor to the dish for sure. Thanks for stopping by, Ashley.
Looking at this dish is making me hungry, it looks delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
What a great dish, this looks awesome! Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Thanks, Laura.
Thank you, Miz Helen.