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1
Preheat the oil to 375 degrees F. To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches.
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2
In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream.
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3
Stir to combine and season with salt and pepper.
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4
Reduce the heat to a simmer.
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5
When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon.
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6
After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate.
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7
Repeat with the remaining ravioli.
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8
Serve the ravioli with the vodka dipping sauce as an accompaniment.
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9
In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic.
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10
Saute until the garlic becomes fragrant, about 3 minutes.
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11
Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper.
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12
Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes.
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13
Remove from the heat and let the mixture cool, about 20 minutes.
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14
Stir in the ricotta, parsley and peas.
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15
Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray.
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16
Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton.
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17
Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top.
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18
Press the edges together to seal.
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19
Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling.
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20
Refrigerate until ready to use.
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21
To a large pot of boiling, salted water, add the ravioli in small batches.
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22
When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.
