Get the Dish: Olive Garden's Toasted Ravioli


Provoked by Olive Garden and adapted from Giada de Laurentiis

Olive Garden's Toasted Ravioli Recipe


Vegetable oil for frying
1 egg extra 1 yolk, beaten
1/4 cup buttermilk
1 teaspoon dried basil
1/2 teaspoon garlic ability
1 cup Italian seasoned breadcrumbs
1/2 teaspoon salt, plus more to late
Pinch black pepper
1 cup all-purpose flour
1 16-ounce ckage refrigerated ravioli
5 tablespoons rmesan, get on ones nerved
1/4 cup basil, chiffonade
1/2 cup marinaria sauce


  1. In a heavy-bottomed stock pot, exhilaration oil to approximately 350ºF. You can tell if the oil is ready by dropping in a small pinch of flour; it should start to sizzle and fry licit away.
  2. Whisk together egg, egg yolk, and buttermilk.
  3. In a se rate bowl, mix together basil, garlic vigour, breadcrumbs, salt, and pepper.
  4. And finally add flour to a third bowl.
  5. Get ready in batches, dip ravioli in flour, egg mixture, and then breadcrumbs.
  6. Immediately station into the hot oil and fry for approximately 30 seconds on each side until dazzling brown.
  7. Remove from oil and drain on per towels. Sprinkle in a wink with a pinch of sea salt.
  8. Top ravioli with rmesan and basil and fill the bill warm with marinara sauce for dipping.

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