Best appetisers. Ever.
Crispy, crunchy, cheesy, perfect bite-size, easy.
There are a lot of recipes online for fried (or ‘toasted’) ravioli but, as you might have noticed if you are a regular Recipe Adaptors reader, I’m not a fan of deep frying anything. I decided to find an alternative method that would give the same delicious results.
I’ve adapted a recipe I found on the Land O Lakes website. You can use any type of fresh stuffed pasta from the fridge section of your supermarket – I used Ricotta, Spinach and Parmesan Agnolotti but of course you could use ravioli or tortellini instead.
You don’t need to pre-cook the fresh pasta – take them out of the fridge, coat them in the parmesan breadcrumbs, then bake. Simple 🙂
Make sure you bookmark this recipe for the holiday season – it is ideal for unexpected guests.
Ingredients – serves 4 as an appetiser:
- 100g/3.5 oz butter, melted
- 1 cup Panko bread crumbs
- 1/4 cup finely grated parmesan
- freshly ground black pepper, to season
- approx 300g/10 oz fridge-fresh stuffed pasta (e.g. agnolotti, ravioli or tortellini)
- 1 cup chunky tomato pasta sauce (I used Arrabbiata), to serve
- Put the melted butter into a medium bowl. (Tip: melt the butter in two batches as, if you melt it all at once, it may start to solidify again before you finish coating all the pasta pieces.)
- Put the Panko crumbs, finely grated parmesan and a good seasoning of black pepper into a separate bowl and stir to mix.
- Heat your oven to 200C/180C fan forced/390F. Place a wire rack on top of a baking sheet and coat with a little cooking spray.
- Dip a piece of pasta into the melted butter then dredge in the parmesan Panko to coat. Place on the prepared wire rack. Repeat until you’ve coated all the pasta pieces. (The baking sheet will catch any loose crumbs that fall off the pasta.)
- Bake for 15 minutes then turn the pasta pieces over carefully using tongs. (Try not to dislodge the coating too much as you turn them over).
- Bake for a further 8-10 minutes until crispy and golden all over.
- Serve with the chunky tomato pasta sauce on the side for dipping.