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shortcuts: fried ravioli caprese stacks

Refrigerated ravioli is a versatile shortcut ingredient, and a staple in my kitchen. The pasta does not have to be pre-cooked, and it’s already filled and flavored – ready to go in so many quick and easy recipes!

Our recent foray into more gluten-free cooking has left me with surprisingly disappointing results when it comes to good GF ravioli. So I was thrilled when the folks at Three Bridges asked if they could send me some samples to try.

Founded in 2014, Three Bridges is a line of artisanal pastas, sauces and prepared meals comprised of premium natural and organic ingredients. The result is real, quality food – without the fuss.

three bridges gluten free ravioli

I decided to sample both gluten-free varieties of ravioli; here’s the first recipe!

fried ravioli caprese stacks

These fried ravioli caprese stacks are a perfect snack, starter or light supper. They come together quickly and easily and can be prepared in advance (though I prefer them while the ravioli are still warm). You can serve them unadorned, with some marinara or drizzled with balsamic glaze.

fried ravioli caprese stacks

fried ravioli caprese stacks

fried ravioli caprese stacks

Continue for the recipe, and come back next week for another twist on ravioli – and a sweet giveaway from Three Bridges!

fried ravioli caprese stacks

Fried Ravioli Caprese Stacks

vegetable oil
(2) 9-ounce packages of Three Bridges Five Cheese Ravioli
1 egg, beaten
1/2 cup milk
1-2 cups gluten-free seasoned breadcrumbs
1 ball of fresh mozzarella, sliced
4 grape or cherry tomatoes, halved lengthwise
8 basil leaves

In a medium saucepan, heat a few inches of oil to 350 degrees.

While the oil is heating, whisk the egg and milk together. Dip the ravioli into the egg-milk mixture (allowing the excess to drip off) and coat thoroughly with the bread crumbs. Place on a wire rack set over a baking sheet.

Working with a few ravioli at a time (be careful not to crowd the pan), fry till golden brown, turning one or two times. Remove with a slotted spoon and return to the wire rack. Repeat with remaining ravioli.

To create your “stacks”, place one ravioli on your work surface and top with a slice of mozzarella, followed by a basil leaf, a tomato half and another ravioli. Secure with a wooden pick and place on a serving tray. Serve with marinara sauce for dipping, or a drizzle of balsamic glaze, if desired.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Note: I was not compensated for this post. Three Bridges kindly sent me two packages each of their gluten-free ravioli to sample; all comments and opinions are – as always – completely my own.

fried ravioli caprese stacks

fried ravioli caprese stacks

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