Fried Zucchini Ravioli
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- chopped parsley for garnish
- oil for frying
- 2 cups seasoned bread crumbs
- medium zucchini thinly sliced, two slices per ravioli
- cream cheese estimate 1 teaspoon per ravioli
- shredded white cheese about 1 teaspoon per ravioli (i used a pizza blend)
- salt pepper chopped herbs to season the filling to taste
- 2 eggs beaten with a few teaspoons of water
- tomato sauce for serving
- Carbohydrate 306.8352 g
- Cholesterol 4.48 mg
- Fat 108.5504 g
- Fiber 21.9520004272461 g
- Protein 63.3024 g
- Saturated Fat 12.97352 g
- Serving Size 1 1 recipe (532g)
- Sodium 7880.32 mg
- Sugar 284.883199572754 g
- Trans Fat 6.41423999999999 g
- Calories 2458 calories
Mix sufficient cream cheese with shredded cheese and seasoning for the filling. (For 10 ravioli you would use about a â…“ cup of each...don't worry too much about it, you can always make a little more).Assemble the ravioli and secure with a toothpick.Dip each one in egg, then bread crumbs.Repeat the egg dip and use your hands to gently pack the bread crumbs around the ravioli.Make more egg wash and add more breadcrumbs as needed.Measure enough oil to come about halfway up the sides of the ravioli in a frying pan and heat until shimmering.Carefully add three or four raviolis and fry until golden brown on both sides (three or four minutes per side).Drain the raviolis on some paper towels.Serve while hot with some sauce on the side as desired.
