Fried Ravioli with Toasted Pignoli Nuts

 You can find Fried Ravioli on the menu, at just about any Italian Restaurant.  It can be served as an entree with marinara sauce or as an appetizer.  I usually cannot order this dish because it is not made gluten-free. Well today, I had the opportunity to make this delicious dish using Celentano Gluten Free Cheese Ravioli. I thawed the ravioli, tossed in gluten-free flour, then into the beaten egg.  I then coated the ravioli with seasoned gluten-free finely ground, bread crumb.  A little sprinkle of parmesan cheese, toasted pignoli nuts, and a side of marinara sauce and basil pesto was certainly a huge hit. 

Ingredients:
2 bags Celentano Ravioli, thawed 
1 cup flour
2 eggs, beaten
1 cup seasoned bread crumbs
cooking oil
2 TBS grated cheese
2 TBS Pignoli or pine nuts, toasted
1 jar marinara sauce
1 jar basil pesto

Directions:
1.  Place frozen ravioli on a baking sheet lined with paper towels until completely thawed.  
2.  In a small bowl add the flour, in a separate bowl add beaten egg, then add the bread crumbs in a third bowl.  (If crumbs are thick you can pulse them to make them finer).
3.  Heat oil in a medium-size skillet on med/high temperature.  
4.  Add ravioli to the flour bowl.  Cover completely.  Next, take the floured ravioli and place it into the egg.  Cover completely.  Let as much egg drip off the ravioli as you can.  Then coat the ravioli with the bread crumbs.  Add the ravioli to the hot oil and fry on both sides until light/medium golden color.  I work with a few portions of ravioli at a time.  Note:  They brown quickly.  Drain fried ravioli on clean paper towels until ready to serve.  Sprinkle with grated cheese.  
5.  Toast pinenuts in a preheated oven at 350 degrees for 2-3 mins or until lightly golden.  You might not want to walk away from the oven with this step since pinenuts burn really quickly.

Serve with warm marinara sauce and warm basil pesto sauce.