How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Zesty Ravioli Salad

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

3.0 by 3 people
Rate me!
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 2 mins per batch

Zesty Ravioli Salad



  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



Loading... Please wait...