Toasted Ravioli Lollipops with Pesto and Marinara Dipping Sauce

Toasted Ravioli Lollipops with Pesto and Marinara Dipping Sauce
Staff Writer
Erika Monroe-Williams

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. 

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10
Servings
238
Calories Per Serving
Deliver Ingredients

Ingredients

For the lollipops

  • Vegetable oil, for frying
  • 2 eggs
  • 1/2 Cup breadcrumbs
  • 2 Tablespoons salt
  • 2 Tablespoons pepper
  • 1/2 Tablespoon dried oregano
  • 1/2 Tablespoon dried parsley
  • 1 Teaspoon red pepper flakes
  • 1/2 Cup flour
  • 8 Ounces cheese ravioli (homemade or prepackaged)
  • Grated Parmesan cheese, for serving
  • Pesto and marinara Sauce, for serving (recipes below)

For the pesto sauce

  • 1 1/2 Cup packed fresh basil leaves
  • 1/4 Cup pine nuts
  • 1/2 Cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Teaspoons freshly squeezed lemon juice
  • 1/2 Cup freshly grated Parmesan
  • 3 cloves garlic

For the simple marinara

  • 6 very ripe tomatoes, preferably heirlooms if you have them
  • 2 Teaspoons olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 Teaspoon sugar
  • 1 Tablespoon chopped basil
  • Pinch of red pepper flakes (optional)

Directions

For the lollipops

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).

For the pesto sauce

Combine all of the ingredients in a blender or food processor (or use an immersion blender) and blend. Set aside until ready to serve.

For the simple marinara

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
2g
2%
Saturated Fat
12g
50%
Cholesterol
18mg
6%
Carbohydrate, by difference
9g
7%
Protein
8g
17%
Vitamin A, RAE
142µg
20%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
142µg
100%
Calcium, Ca
321mg
32%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Folate, total
31µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
349mg
50%
Selenium, Se
7µg
13%
Sodium, Na
491mg
33%
Water
59g
2%
Zinc, Zn
2mg
25%

Ravioli Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Ravioli Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.