- Roasted Ravioli Dip:
- 1 (1.37 ounce) package McCormick® Thick & Zesty Spaghetti Sauce Mix
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded white Cheddar cheese
- 1/2 cup ricotta cheese
- 1/2 teaspoon McCormick® Basil Leaves
- Fried Ravioli Dippers:
- 2 tablespoons milk
- 1 egg
- 3/4 cup unseasoned bread crumbs
- 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 1 (9 ounce) package refrigerated cheese ravioli
- Oil for frying
- Preheat oven to 375 degrees F. For the Ravioli Dip, prepare spaghetti sauce as directed on package. Set aside and allow to cool slightly.
- Mix cream cheese, egg and shredded cheeses in medium bowl until well blended. Spread 1/2 of the cream cheese mixture on bottom of 9-inch round cake pan sprayed with no stick cooking spray. Spread 1/2 of the spaghetti sauce over cream cheese mixture. Repeat layers. Drop tablespoonfuls of ricotta cheese on top of final sauce layer.
- Bake 20 minutes or until heated through. Sprinkle with basil.
- Meanwhile for the Ravioli Dippers, mix milk and egg in small bowl. Mix bread crumbs and Seasoning on a large plate. Dip ravioli into egg mixture and then coat with bread crumb mixture. Discard any remaining egg and bread crumb mixtures.
- Pour 2 inches of oil in large skillet. Heat on medium heat. Fry ravioli in batches, about 1 minute per side or until golden brown. Drain on paper towels. Serve ravioli dippers with Roasted Ravioli Dips
03/28/2018
recipepes.com
St. Louis Ravioli Dip, recipe
PT15M
PT1H
5
455 calories
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