This recipe takes a trusted favorite and makes it a surefire way to get the kids excited about dinner. Raviolis are breaded and lightly sauteéd to give the effect that they're a guilty pleasure, even though they're not. You're packing in extra nutrients, too, by serving, not one, but two dipping sauces.
In a large skillet, heat 3-4 inches of oil to about 375 degrees.
In a small bowl, whisk together the eggs. In a second small bowl, mix together the breadcrumbs, seasonings, and spices. Place the flour in a third small bowl.
First, dust the ravioli with flour. Dip 1 ravioli at a time in the egg bowl and then the breadcrumb mixture, generously coating each side of the ravioli. Place the ravioli onto parchment paper and repeat the previous steps for the remainder of the ravioli.
Carefully push 10-15 lollipop sticks into the backs of each ravioli. Carefully dip each ravioli into the hot oil, top side down, and cook until the downside is browned or "toasted," about 30 seconds to 1 minute. Remove the ravioli and place on a paper towel to drain, while you cook the remaining ravioli.
Plate the ravioli, garnish with grated Parmesan cheese and serve with your pesto and marinara sauce (recipes below).
Combine all of the ingredients in a blender or food processor (or use an immersion blender) and blend. Set aside until ready to serve.
Chop the tomatoes into small cubes.
Heat the olive oil over medium-high heat is a small sauté pan and cook the garlic until slightly brown, about 30 seconds. Add the chopped tomatoes and bring to a simmer.
Add salt and pepper, to taste, and the sugar. Cook for about 15-20 minutes until thick and darkened. Remove from heat and immediately add basil and red pepper flakes (optional). Serve.