Breaded Ravioli
KIRKLAND SIGNATURE/SEVIROLI FOODS
1/4 cup all-purpose flour
2 large eggs
4 teaspoons milk
1/2-1 cup seasoned dry bread crumbs
12 Kirkland Signature frozen Four-Cheese Ravioli, thawed
3 cups vegetable, corn or canola oil
1 tablespoon grated Parmesan or other cheese
Prepared marinara sauce or salsa
1. Place flour in a shallow bowl.
2. Combine eggs and milk in a small bowl.
3. Place bread crumbs in another bowl.
4. Gently coat each ravioli with flour. Dip in the egg mixture
and then coat with bread crumbs.
5. Pour oil into a heavy frying pan and heat until it sizzles. Fry
ravioli 4 at a time for about 2 minutes, or until golden brown.
6. Drain on paper towels and sprinkle with grated Parmesan.
7. Cut ravioli in half, insert a toothpick in each half and serve with
marinara sauce or salsa. Makes 4-6 servings.
Tip: The flour can be eliminated and the ravioli coated with just the
egg mixture and then bread crumbs.
Brands may vary by region; substitute a similar product.
Cheese Bowl Appetizer
LIT’L SMOKIES
1 pound processed cheese, cubed
4 ounces cream cheese, cubed
3/4 cup dark beer
1/2 cup Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1/3 cup finely chopped green onion tops
1 pound Hillshire Farm Lit’l Smokies
1. Place cheeses in a heavy saucepan and melt over low heat until
smooth and blended.
2. Gradually add beer, mustard, Worcestershire sauce, garlic powder,
cayenne and green onions. Stir until well blended.
3. Serve the dip warm with Lit’l Smokies. Makes 24-28 servings.
Brands may vary by region; substitute a similar product.
