Fried Sausage Ravioli and Cherry Pepper Platter

Fried 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 allow this to come together with ease. I used Italian sausage ravioli, but you can use beef, chicken, or other varieties. I made my own marinara sauce, but if you don’t feel like making your own, use your favorite from a jar.

The ravioli were coated with flour, egg, milk mixture, and panko crumbs and 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 and then broiled until the cheese was hot and gooey. How does that sound?

As for the marinara, it 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!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Frying pan—this 10-inch hard anodized nonstick frying pan is oven-safe up to 400° F. It has a heat indicator that turns red when the pan is preheated. It comes with a lid.
• Splatter screen—is not necessary but helps contain grease splashes. This 13-inch screen is made of fine mesh stainless steel. It has a resting foot and a comfortable grip handle.
• Small saucepan—for making the marinara. This 1.5 quart is made of 18/10 stainless steel with a solid aluminum core.
• Baking sheet with cooling rack—this is a half-sheet size, commercial-quality stainless steel baking sheet. It is oven-safe up to 500° F.
• Kitchen tongs—this set of 2 is stainless steel with a slip-resistant handle and silicone head that is heat resistant up to 484° F. The silicone head has a scallop edge feature for easy grabbing.
• Slotted spoon—for easy pickup and draining of food from the hot oil. This silicone spoon is heat resistant up to 446° F.

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Fried Sausage Ravioli and Cherry Pepper Platter

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:Italian Courses:Appetizers Recipe Keys: F Frying C Carbohydrate

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:4 Servings

Description

Fried 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.

Ingredients

• 1 package (9 oz.) Italian Sausage Ravioli
• 1/4 cup hot cherry pepper—deli sliced, patted dried
• 4 ounces fresh mozzarella cheese, sliced
• 1 beaten egg
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all purpose flour
• 1 1/2 cups panko crumbs
• 1 tablespoon julienned basil
• oil for frying

For the Marinara:

• 2 teaspoons extra virgin olive oil
• 1/4 cup chopped onion
• 1 teaspoon chopped garlic
• 1 cup crushed tomatoes 
• 1/4 teaspoon salt 
• 1/8 teaspoon black pepper
• 1/4 teaspoon sugar
• 1 rounded tablespoon julienned basil

Instructions

1. For the marinara: Heat 2 teaspoons olive oil in small saucepan on medium heat. Add onion and garlic. Cook, stirring until onion is translucent, about 2 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.
2. Preheat 1 inch of oil (I use half extra virgin olive oil and half canola) in a medium skillet or saucepan on medium heat. 
3. 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.
4. Coat cherry pepper in the same manner as ravioli, dipping in flour, then egg/milk mixture, then panko.
5. Place some ravioli into the preheated oil without crowding. 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. Transfer to a cooling rack to drain. Repeat frying the remaining. 
6. Place cherry peppers in oil and fry until golden brown, flipping halfway. Transfer to paper towels to drain.
7. Preheat oven to broil.
8. 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.
9. Makes four servings.

Keywords:Appetizer, Game Day, Italian Sausage, Fried Ravioli

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