I’ve mentioned before that there is nothing better than grilled cheese & soup – it’s my go-to lazy day comfort food for SURE! I also love pasta, and was cooking some easy cheese ravioli for dinner while thinking of ways to use up my large fresh basil supply when this idea was born: why not combine two of my favorite things to create an easy snack/appetizer. These crispy ravioli with basil tomato dipping sauce are the perfect finger food version of your favorite childhood meal, they are SO easy and SO good! They’re the perfect appetizer, football snack, or even an easy dinner that sure to please kids and adults alike! Give this fun grilled cheese & tomato soup twist a try, I promise you’ll love it!
What You’ll Need
For the ravioli, you’ll need 20 ounces of fresh cheese ravioli (store bought or homemade), eggs, panko breadcrumbs, Italian seasoning, Parmesan cheese and extra virgin olive oil.
For the dipping sauce, you’ll need fresh tomatoes and basil (canned tomatoes and dried basil will work too!), heavy cream, onion and garlic.
Getting Started
Preheat your oven to 400 degrees. Combine the Parmesan, Panko and Italian seasoning in a medium mixing bowl. Whisk the eggs in a separate dish. Dip each ravioli into the eggs, then the breadcrumb mixture and place on a baking rack placed on a baking sheet, keeping space between each ravioli (you may need more than one sheet)
Once all ravioli have been coated, spray or drizzle evenly with extra virgin olive oil.
Bake until ravioli are soft and starting to crisp, about 15-20 minutes.
Make the Dipping Sauce
Meanwhile, heat olive oil in a small sauce pan over medium heat. Add onions and cook until softened, about 4-5 minutes. Add the garlic and cook until fragrant, about 30-60 seconds more.
Add the tomatoes, season with salt & pepper (to taste) and cook until softened and the juices have released.
Add the basil and cook until fragrant, about 30 seconds.
Using an immersion blender, puree until smooth. If you don’t have an immersion blender, carefully transfer to a blender to puree. Once smooth, add heavy cream and puree until combined.
Serve
Serve the ravioli with the dipping sauce on the side.
“Fried” Ravioli with Basil Tomato Dipping Sauce
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Ravioli
- 20 ounces fresh cheese ravioli
- 3 eggs
- 2/3 cup panko breadcrumbs
- 3 tablespoons Italian seasoning
- 1/4 cup grated parmesan cheese
- extra virgin olive oil
Basil Tomato Sauce
- 1.5 pounds fresh tomatoes (or 28 ounces canned crushed tomatoes)
- 1 cup fresh basil (or 2 tablespoons dry basil)
- 1 cup heavy cream
- 1 onion, diced
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 400 degrees.
- Combine the Parmesan, Panko and Italian seasoning in a medium mixing bowl.
- Whisk the eggs in a separate dish.
- Dip each ravioli into the eggs, then the breadcrumb mixture and place on a baking rack placed on a baking sheet, keeping space between each ravioli (you may need more than one sheet)
- Once all ravioli have been coated, spray or drizzle evenly with extra virgin olive oil.
- Bake until ravioli are soft and starting to crisp, about 15-20 minutes.
- Meanwhile, heat olive oil in a small sauce pan over medium heat.
- Add onions and cook until softened, about 4-5 minutes.
- Add the garlic and cook until fragrant, about 30-60 seconds more.
- Add the tomatoes, season with salt & pepper (to taste) and cook until softened and the juices have released, about 5 minutes.
- Add the basil and cook until fragrant, about 30 seconds.
- Using an immersion blender, puree until smooth. If you don’t have an immersion blender, carefully transfer to a blender to puree. Once smooth, add heavy cream and puree until combined.
- Serve the ravioli with the dipping sauce on the side.
Basil & Thyme 