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1/4 cup onion, finely chopped
1 garlic clove, minced
1 TBS olive oil (or butter)
2 lbs fresh ripe tomatoes - peeled/seeded/chopped
2 TBS fresh basil
1/2 tsp salt
1/8 tsp pepper
2 TBS homemade tomato paste
1-1/2 lbs basic pasta dough
your favorite homemade filling
Divide dough into 3 parts and roll out on a slightly floured surface into rectangles about 10 inches by 20 inches. Using a knife (or a pastry wheel), lightly mark the dough parallel to the long side in 4 inch intervals; mark it lengthwise at 2 inch strips. Your dough will now be lightly marked into 4x2 inch strips.
Go across the bottom of the long side and place 1 teaspoon of filling about 2/3 of the way up on the strip. Fold the bottom half of dough up to cover the first row of filled raviolis.
Cut across the dough to free the filled strip and cut into 5
individual ravioli. Seal the edges with a fork. Place on a lightly
floured board. Repeat with the next row of 5 and continue until the
ravioli are filled.
NOTE: You may use frozen meat-filled ravioli, just thaw them.
toasted ravioli recipe continued...
2 eggs, lightly beaten
1/4 cup milk
1-1/3 cups homemade bread crumbs
vegetable oil for frying
grated parmesan cheese, garnish
In a saucepan, cook onion and garlic in olive oil until tender. Stir in tomatoes, salt and pepper. Cook, covered, for 10 minutes; stirring occasionally.
Add tomato paste and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add fresh basil. Cover and keep warm.
Heat 2" of oil in a large, heavy saucepan to 350 degrees. Preheat oven to 300 degrees, if you want to keep the raviolis warm.
In a bowl, mix eggs and milk. Dip each ravioli into the egg mixture, then into the bread crumbs. Fry ravioli, a few at a time, in hot oil for 1 to 2 minutes; or until golden brown - turning them once.
Use a slotted spoon, remove and drain. Keep in the warm oven. Sprinkle with parmesan cheese before serving. Use sauce for dunking.