Bisceglie Ravioli With Cherry-Cherry Marinara

Name: Bisceglie Ravioli With Cherry-Cherry Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces cheese ravioli (fresh or frozen); olive oil, for pan frying; 1 egg white; 3 tablespoons water; ½ cup grated parmesan cheese; ½ cup graham cracker (approximately five full cracker sheets); 12 pint tiny cherry tomatoes, halved (you may need to quarter them if they are a larger variety, the thumb-sized grape tomatoes are perfec); ¼ cup cherries, pitted and chopped in small pieces; 1 tablespoon wine vinegar; 1 tablespoon olive oil; 1 tablespoon sugar; ½ tablespoon italian seasoning; salt, to taste; parmesan cheese

Servings: persons

5 ounces cheese ravioli (fresh or frozen)
olive oil, for pan frying
1 egg white
3 tablespoons water
½ cup grated parmesan cheese
½ cup graham cracker (approximately five full cracker sheets)
12 pint tiny cherry tomatoes, halved (you may need to quarter them if they are a larger variety, the thumb-sized grape tomatoes are perfec)
¼ cup cherries, pitted and chopped in small pieces
1 tablespoon wine vinegar
1 tablespoon olive oil
1 tablespoon sugar
½ tablespoon italian seasoning
salt, to taste
parmesan cheese

1
Boil water and cook ravioli according to package directions; drain.
2
Meanwhile, stir the marinara ingredients together and let sit, so the tomato juices can macerate.
3
Make the graham crackers into fine crumbs.
4
The blender is easiest for this, but this may take several tries; if the blender gets stuck, pick the larger pieces out of its blades and start the blender again.
5
Put the parmesan and cracker crumbs in a Ziploc-type bag and shake to blend together.
6
Fold the egg white and water together in a bowl.
7
Coat each ravioli in the egg white mixture, then put each ravioli in the cheese/cracker bag.
8
Shake the bag until the ravioli are coated with the mixture on both sides.
9
Heat olive oil in a very large skillet over medium heat.
10
Put the coated ravioli in and pan fry until the coating crisps on each side.
11
This is quick - only 2-4 minutes total.
12
Pour the marinara in the pan with the ravioli.
13
Cook for a minute or two, carefully stirring with a spatula, until the tomatoes and cherries are sizzling hot and the flavors have blended.
14
(Note, this step may have to be done in two batches, one for each person's plate, if your skillet is not very large.
15
If you increase this to serve additional people, you will almost surely have to do it in batches.
16
).
17
Place half the ravioli and sauce on each plate and garnish with parmesan cheese, freshly grated if possible.
18
Serve hot - immediately.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 ounces cheese ravioli (fresh or frozen), olive oil, for pan frying, 1 egg white, 3 tablespoons water, and more.

Yes, Bisceglie Ravioli With Cherry-Cherry Marinara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!