"Game day with @tuttorossotomatoes and @thefeedfeed!! (#ad) But the only touchdown I care about is the feeling of these toasted ravioli hitting my mouth, dipped in homemade marinara and spicy vodka sauce, because if I’m going to sit through a football game, you know the snacks will be extra. That’s why I’ve partnered with Tuttorosso to take my snacks to the next level! I used to Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt, Tuttorosso Tomato Paste and Tuttorosso Tomato Sauce to give this dish that extra something special!
#tuttorossotomatoes #feedfeed"
Toasted Ravioli
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- Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 4-6
Recipe Card
Toasted Ravioli:
ingredients
- 1 package cheese ravioli, thawed if frozen
- 2 eggs
- 1/2 cup milk
- 1 cup Italian style breadcrumbs, divided
- cooking spray
Spicy Vodka Dipping Sauce:
ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic, minced
- 1 tablespoon red chili flakes, more to taste
- 1 6-ounce can Tuttorosso Tomato Paste
- 3 ounces vodka
- 1/2 cup half and half
- salt, to taste
- pepper, to taste
Marinara Dipping Sauce:
ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic, minced
- 3 tablespoons Italian seasoning
- 1 tablespoon dried oregano
- 1 bay leaf
- 1 28-ounce can Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt
- 1 8-ounce can Tuttorosso Tomato Sauce
- salt, to taste
- black pepper, to taste
For the Toasted Ravioli:
Method
Step 1
Beat eggs and milk together in a bowl. Spread half of breadcrumbs on a plate. Dip and coat ravioli in egg mixture, shake off excess, and coat with breadcrumbs, pressing to ensure they stick.
Step 2
Place on baking sheet and chill in freezer, at least 20 minutes. Once hard to the touch, spray lightly with cooking spray and cook in an air fryer or convection oven at 350°F for 5-7 minutes, flipping halfway if needed. Ravioli can also be baked in an oven at 375°F for 15 minutes, also flipped half way.
For the Spicy Vodka Dipping Sauce:
Step 1
Heat a saute pan on medium heat. Add olive oil until glistening. Stir in garlic and chili flakes until fragrant, about one minute.
Step 2
Stir in Tuttorosso Tomato Paste, lowering heat if it starts to scorch at all. Stir to caramelize tomato paste, about 3-5 minutes. Stir in vodka and season with salt and pepper.
Step 3
Cook on low heat until bubbling, stir in half and half, and season to taste. The sauce will be thick, for dipping. Thin with warm water, if desired. Serve with a sprinkle of chili flakes on top.
Marinara Dipping Sauce:
Step 1
Strain Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt, set aside, reserving liquid. Heat saucepan on medium heat. Add olive oil and warm until glistening. Stir in garlic until fragrant, about one minute.
Step 2
Add seasonings and bay leaf. Add Tuttorosso San Marzano Style Peeled Pear Tomatoes in Juice with Basil & Sea Salt, crushing gently with a spoon, caramelizing the outsides, about five minutes. Stir in the Tuttorosso Tomato Sauce, and the reserved juices.
Step 3
Season with salt and pepper, reduce heat, and simmer about 15 minutes, until bubbling and thick. Sauce can be served hot or cold.