As a college student I had a handful of signature go-to snacks that I had perfected by senior year. Priorities.
Because me and my friends liked to hang out. And sometimes we would get hungry. So knowing what to make at the drop of a hat was always helpful. I had come a long way since Easy Mac in the dorm freshman year.
Toasted Ravioli with Marinara Sauce
1 TB extra virgin olive oil
2 garlic cloves, minced
1 14-ounce can of crushed tomatoes
salt to taste
Extra virgin olive oil
- enough to cover the bottom of your pan with about ¼ inch of olive oil
4 ounces fresh ravioli
- I used half a package of Buitoni fresh ravioli.
1 C Italian style bread crumbs
Makes a snack for 2
In a small pot or saucepan, heat olive oil on medium heat for 1 minute. Turn heat down to medium low and add garlic. Cook garlic for 1-2 minutes making sure not to burn.
Add crushed tomatoes and stir until combined. Turn heat to low and simmer for 30 minutes, uncovered. Remove from heat, salt to taste and set aside. And make sure to keep your heat down on low so this doesn’t happen to you.
Time for ravioli.
This works best if you make a little assembly line and get all the ravioli ready before frying.
Put the egg in a small bowl and beat with a fork.
Pour ½ of the breadcrumbs on a small plate (you will refill your plate as you go and need more bread crumbs).
Set aside a plate that you can put your breaded raviolis on.
Using the one hand method when it comes to dealing with egg and breading will give you one messy hand and one clean hand. So choose your messy hand and start dunking.
Going one at a time, place the ravioli in the egg.
Then onto the breadcrumbs. Flip the ravioli over a couple times until covered in the breadcrumbs.
Set aside on a plate and keep truckin.
Once you have all your raviolis breaded and ready it’s time to start frying.
Pour enough olive oil into your pan so there is about ¼ inch worth.
Turn the heat to medium and give it a minute or two to heat up.
You can test the oil’s doneness by placing a sacrificial ravioli in to make sure the oil is hot enough. The perfect taste tester.
Place each ravioli in the pan and make sure to leave a little bit of room in between so they will all cook evenly.
Cook on one side for a couple minutes, or until golden brown and then flip and cook the other side.
Place done ravioli’s on a paper towel lined plate.
Heat up your marinara sauce and serve along side immediately.