Breaded Ravioli With Dipping Sauces
|Cheese ravioli||9 Ounce, cooked, rinsed and drained (1 Package)|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Ounce (1/2 Cup)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Eggs||3 , lightly beaten|
|Butter/Margarine||2 Tablespoon, divided|
|Olive oil||2 Tablespoon, divided|
|Marinara sauce||15 Ounce, refrigerated (1 Container, 1 1/2 Cups)|
|Red bell pepper cream sauce||10 Ounce, refrigerated (1 Cup, 1 Container)|
|Red bell pepper stars||6|
COMBINE bread crumbs, cheese, flour, basil and garlic powder in shallow bowl.
DIP ravioli in eggs; dip in bread-crumb mixture to coat.
Set on tray or baking sheet.
Repeat with remaining ravioli.
HEAT 1 tablespoon butter and i tablespoon oil in medium skillet over high heat.
Add ravioli; cook on each side for 1 to 2 minutes or until golden brown and crisp.
Repeat, adding remaining butter and oil as needed.