Sold as a finger-food appetizer along with marinara dipping sauce, Olive Garden’s delicious breaded ravioli can be cloned with ease using one of several varieties of premade raviolis carried in just about any supermarket. It’s best to use the fresher raviolis found in the refrigerated section, but you can also use frozen raviolis; you just have to let them thaw first before breading them. The Toasted Ravioli at O.G. has a beefy inside, but you can use any ravioli that tickles your fancy including chicken, sausage, vegetarian, or cheese. As for the breading, find Progresso brand Italian style breadcrumbs. Contadina is another popular brand, but their version is much too salty for a good clone.
SERVES 3 TO 4 AS AN APPETIZER
INGREDIENTS:
- 6 to 10 cups canola oil (as required by fryer)
- 1 egg, beaten
- 1 cup milk
- 1 cup Progresso Italian style breadcrumbs
- 12 premade beef raviolis (fresh, or if frozen, thawed)
- 1 tablespoon grated Parmesan cheese
INSTRUCTIONS:
- Preheat your deep fryer oil to 325 degrees.
- In a shallow bowl, combine the beaten egg with the milk. Pour the breadcrumbs into another shallow bowl.
- Bread the ravioli by dipping each one in the milk and egg mixture, then coating it with breadcrumbs. Place the breaded ravioli on a plate and let them sit for 5 minutes to ensure the breading adheres well.
- Once the ravioli have rested, drop a handful into the preheated oil. Depending on the size of your fryer, you may need to fry them in batches to avoid overcrowding. Fry the breaded ravioli for 1 to 2 minutes or until they turn golden brown. Remove them from the oil and drain on a rack or paper towel-lined plate.
- After all the ravioli have been cooked, arrange them on a serving plate and sprinkle 1 tablespoon of grated Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping.
