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Zesty Ravioli Salad

Uncooked refrigerated ravioli are dipped in egg, coated in bread crumbs, and fried until super-crisp. Serve them in salad greens.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 2 mins per batch

Zesty Ravioli Salad

Directions

  1. In a large saucepan cook the ravioli in lightly salted boiling water for 3 minutes; drain well. Place the bread crumbs in a shallow dish. In another shallow dish stir together the milk and egg until combined. Dip ravioli first into egg mixture, then toss in bread crumb mixture to coat. Place on a tray; cover and chill while oil heats.
  2. Heat the oil in an electric deep-fryer according to manufacturers directions. Fry the ravioli, half at a time, about 2 minutes or until golden brown. Drain on paper toweling. Keep warm in a 300 degrees degree F oven while preparing salad.
  3. For the salad, in a large bowl toss the greens with the tomatoes and basil; toss with the vinaigrette. Divide among 4 serving plates. Top with the ravioli. If desired, pass additional vinaigrette to drizzle over salads. Top with Parmesan cheese. Makes 4 servings.

From the Test Kitchen

Conventional Method:

Prepare ravioli as above in Step 1. For frying, use a heavy 3-quart saucepan filled with about 2 inches of cooking oil. Attach a deep-fat frying thermometer to the side of the pan and heat the oil over medium heat to 365 degrees F. Carefully add the ravioli to the oil, 4 or 5 at a time (do not add too many at once or the oil temperature will drop too much). Fry for 2 minutes or until golden. Remove with a slotted spoon to drain on paper toweling. Keep warm as directed above. Continue with Step 3 and serve as directed above.

Nutrition Facts (Zesty Ravioli Salad)

  • Per serving:
  • 520 kcal cal.,
  • 28 g fat
  • (6 g sat. fat,
  • 5 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 118 mg chol.,
  • 1215 mg sodium,
  • 49 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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