SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Zesty Ravioli Salad

Makes: 4 servings
Prep 25 mins Cook 2 mins  per batch
Zesty Ravioli Salad
Ingredients
  • 1 9  ounce package  refrigerated ravioli (any flavor)
  • 1  cup  seasoned fine dry bread crumbs
  • 1/4  cup  whole milk, half-and-half, or light cream
  • 1  egg, slightly beaten
  •  Cooking oil for deep-fat frying
  • 6  cups  torn mixed salad greens
  • 1  cup  halved or quartered cherry tomatoes
  • 1/4  cup  torn fresh basil
  • 1/4  cup  bottled balsamic vinaigrette or Italian vinaigrette
  •  Finely shredded Parmesan cheese
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 KitchenConventional 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 520,
  • Fat, total (g) 28,
  • chol. (mg) 118,
  • sat. fat (g) 6,
  • carb. (g) 49,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 19,
  • vit. A (IU) 826,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1215,
  • Potassium (mg) 472,
  • calcium (mg) 172,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe