St. Louis Ravioli Dip

St. Louis Ravioli Dip
  • 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


  1. Preheat oven to 375 degrees F. For the Ravioli Dip, prepare spaghetti sauce as directed on package. Set aside and allow to cool slightly.
  2. 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.
  3. Bake 20 minutes or until heated through. Sprinkle with basil.
  4. 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.
  5. 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
St. Louis Ravioli Dip, recipe PT15M PT1H 5 455 calories

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