Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup milk
3/4 cup grated Parmesan
2 cups ground pecans
1 (9-ounce) package frozen 4-cheese ravioli
Oil, for frying ravioli
1/8 teaspoon ground black pepper
Marinara Cream Sauce, recipe follows
Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
Pour oil to a depth of 1/2-inch in a skillet or Dutch oven and heat oil to 360 degrees F.
Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with Marinara Cream Sauce.
Marinara Cream Sauce:
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Recipe courtesy Paula Deen
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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The event is free; 350 wristbands to be distributed starting at 9 am.
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