Meatballs and Toasted Ravioli

I usually make Italian food on family dinner night. It fills us up and is so comforting. Meatballs and Toasted Ravioli is a meal we all enjoy. Crispy fried ravioli is simply delicious. Add saucy, homemade meatballs and zesty tomato sauce to push the whole meal over the top. Great food and great company on family dinner night is the best!

Variations and shortcuts for this recipe:

• Use ground chicken instead of ground beef to make the meatballs. These are delicious when paired with toasted ravioli filled with chicken and cheese.
• Take a shortcut and buy premade frozen meatballs. Or make your meatballs ahead of time and freeze them for use later. This will save you some time in the kitchen.
• Using seasoned breadcrumbs is also a time saver. No need to add extra salt and spices. Read the package to see what seasonings are included in your breadcrumbs. I recommend the Italian Bread Crumbs.

Meatball Recipe

What’s needed?

• 1 pound ground beef
• 2/3 cup Italian seasoned breadcrumbs
• 1/3 cup milk
• 1 egg
• salt and pepper
• 1 small onion, finely chopped
• 1 tablespoon chopped parsley, chopped
• 24-ounce jar pasta or marinara sauce

How to make homemade meatballs?

• Mix all ingredients, except pasta sauce, in a large bowl thoroughly. Form mixture into meatballs. Make meatballs about 1  1/2 inches in diameter. Place them in a skillet on medium heat with just a bit of oil in the skillet. Recipe yields about 12-14 meatballs.

• Continue rotating and turning until meatballs are browned on all sides. Pour pasta or marinara sauce over the meatballs. Cover and continue simmering over low heat for 15 minutes.

Toasted Ravioli Recipe

What’s needed?

• 24-ounce package frozen cheese ravioli
• 2 eggs plus a splash of milk, well beaten
• 1 cup flour
• 2 cups seasoned breadcrumbs
• grated Parmesan cheese

How to make Toasted Ravioli?

• Place the flour, breadcrumbs and beaten eggs in separate dishes. Make sure to keep the ravioli frozen until you are ready to bread it. Heat an inch of canola oil in a shallow pan on medium high heat.
• Dip each ravioli in flour, then the egg mixture, then breadcrumbs. I have found that using my hands works best.
• Gently drop 6 or 8 breaded ravioli in the oil at the same time. This way they will cook evenly. After cooking for 1 1/2 minutes on the first side, carefully turn them over with a slotted spoon and cook for 1 1/2 more minutes. You will know they are ready to be turned when you see the edges of the ravioli are golden brown.
• Do not over cook the ravioli, they will burst and the cheese filling will ooze out. Cook just until golden. Carefully remove them from the oil with tongs or a slotted spoon and drain ravioli on a plate lined with paper towels.
• Repeat this process until you have the desired amount of ravioli. I usually make about 6 ravioli per person.

• Allow the ravioli to cool slightly. This recipe makes 5 servings. Serve with the meatballs and some grated Parmesan cheese on top, along with a simple salad of fresh, leafy greens. Your family will love this recipe! It will fill them up and keep them happy.

You can also make toasted ravioli for an appetizer and serve it with a side of marinara sauce for dipping. Give it a try for your next weeknight meal. You’ll be so glad you did!