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4 Cheese Ravioli Toasted in Breadcrumbs with a Tomato Vodka Dipping Sauce
Today’s post is all about these 4 cheese ravioli toasted in breadcrumbs served with a tomato vodka dipping sauce. Think an easy, quick & crunchy holiday appetizer. The dipping sauce is made with a base of shallots, garlic, chili, tomato paste and then cooked down with vodka and some heavy cream + butter. SO delicious. I am in full holiday mode, you?
What you’ll need for your toasted ravioli
First, 4 cheese ravioli, eggs, breadcrumbs and to tie it all together, all the dried herbs your heart desires!
You’ll also need vegetable oil to fry – you can shallow fry with these as well, so LESS oil and splatter!
What you’ll need for your sauce
Think olive oil, shallot, vodka, garlic, red pepper flakes, tomato paste, cream + butter. It’s a dream.
How to make this recipe
Make your ravioli according to the package instructions, cool and set aside.
In a sauce pan, heat up your oil and sweat out your garlic, shallot, red pepper flakes as well as salt and pepper, and let that bloom.
Next, add in your tomato paste and cook down for about 5-10 minutes, then add your vodka and reduce, another 5-10 minutes.
Toss in your heavy cream, butter and season. Set aside until you’re ready to serve.
Heat a dutch oven or deep pot with vegetable oil. Make your dredge with breadcrumbs and egg. Take your ravioli and in batches coat in your egg wash and then in breadcrumbs. Fry until they are toasted throughout.
Set on a plate with paper towels, season with salt and serve with your vodka dipping sauce! It’s that simple + delicious.
Make your sauce + save extra in the fridge!
You can use the sauce to toss over pasta, for lasagna, to bake with zucchini, literally anything! It’s so good.
Ingredients
- 1 package 4 cheese Ravioli (19oz)
- 2 eggs, beaten
- 1 ½ cup Italian breadcrumbs
- 1 tsp dried parsley
- 1 tsp red chili flakes
- 1 tsp oregano
- 1 tbsp grated parmesan
- Salt and pepper to taste
- Vegetable oil to fry
For the Vodka Dipping Sauce
- 1 tbsp oil
- 1 shallot, minced
- 2 tbsp vodka
- 1 garlic, minced
- ¼ tsp red pepper flakes
- ¼ cup tomato paste
- 1 tbsp heavy cream
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Make your ravioli according to the package instructions, cool and set aside.
- In a sauce pan, heat up your oil and sweat out your garlic, shallot, red pepper flakes as well as salt and pepper, and let that bloom.
- Next, add in your tomato paste and cook down for about 5-10 minutes, then add your vodka and reduce, another 5-10 minutes.
- Toss in your heavy cream, butter and season. Set aside until you’re ready to serve.
- Heat a dutch oven or deep pot with vegetable oil. Make your dredge with breadcrumbs and egg. Take your ravioli and in batches coat in your egg wash and then in breadcrumbs. Fry until they are toasted throughout.
- Set on a plate with paper towels, season with salt and serve with your vodka dipping sauce!
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Looking for more pasta recipes? Start below:
looks great!
Thank you so much!