Finger size, four cheese ravioli's dipped in buttermilk and coated with Italian bread crumbs then baked to a golden, crispy perfection. Throw them on little toothpicks along with Heirloom cherry tomatoes, fresh mozzarella balls and a basil leaf for a unique and delicious party favor.
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Pasta comes in all sorts of shapes and sizes and ravioli is one of them. I love ravioli for it's simplicity, it's mysterious filled center and of course it's classic comfort food appeal. Mushrooms, butternut squash or an assortment of cheeses, biting into one is as satisfying as it gets. Toasted four cheese ravioli turns your traditional caprese salad into a filling and fun little appetizer. Who says football food can't be fancy?
I made the first batch by frying them and they turned out a bit dry for my taste and not very cheesy.
The second batch, I coated the same as the first and baked on a cookie sheet lined with parchment paper. They puffed up nicely and turned out fantastic!
You Will Need
20 oz package of (refrigerated) ravioli of your choice
2 cups Italian Panko bread crumbs
1/2 teaspoon salt
2 cups buttermilk (or heavy cream)
30 cherry tomatoes
2, 8 oz packages of fresh mozzarella balls
30 fresh basil leaves (I used Thai basil leaves from my garden which is why they are purple)
1/4 cup of balsamic vinegar for drizzling
parchment paper or a silpat mat
Preheat oven to 400F
In a medium sized bowl whisk together egg and buttermilk. Sprinkle breadcrumbs onto a plate and add salt. A few at a time, dip ravioli into buttermilk bowl to coat thoroughly. Using a fork, place the ravioli onto the breadcrumbs and sprinkle with more to lightly coat them patting gently to adhere. Place coated ravioli onto prepared baking pan. Working in small batches, continue until all of the ravioli are coated. You may need to change your bread crumbs half way through as they will become soggy.
Bake at 400F for 6 minutes, using tongs flip the ravioli over and bake another 5-6 minutes until golden brown.
Remove from oven and let cool a bit. When cool, place a tomato then a mozzarella ball and ravioli onto toothpicks. Place on top of a fresh basil leaf to serve. Drizzle a bit of good quality balsamic vinegar onto plate around the ravioli caprese.
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