xiaoxl/recipe_data huggingface dataset:
World's Best Marinara
Category: side-dish
By SunnyDaysNora

The only marinara you'll ever need! Serve with your favorite pasta.

Ingredients:
1 tablespoon olive oil
1  sweet onion, diced
4 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, chopped
1  red bell pepper, diced
1 cup fresh flat-leaf parsley, torn
2 tablespoons oregano
2 tablespoons white sugar
2 teaspoons dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
1 (28 ounce) can tomato sauce

Directions:
Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes. Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes. Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 75.1
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 13 g
Sugars: 8.8 g
Dietary fiber: 2.7 g
Protein: 2.9 g
Sodium: 666.2 mg
Brownie Caramel Cheesecake
Category: desserts
By JACKIE MEIBORG

This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories.

Ingredients:
1 (9 ounce) package brownie mix
1  egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
2  eggs
1 cup chocolate fudge topping

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease the bottom of a 9 inch springform pan. In a small bowl, mix together brownie mix, 1 egg and water.  Spread into the greased pan. Bake for 25 minutes. Melt the caramels with the evaporated milk over low heat in a heavy saucepan.  Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.  Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Bake cheesecake for 40 minutes.  Chill in pan.  When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan.  Heat reserved caramel mixture, and spoon over cheesecake.  Drizzle with the chocolate topping.

Prep time: 30 mins
Cook time: 1 hr
Total time: 4 hrs 30 mins
Yields: 1 - 9 inch springform pan

Calories: 512.2
Fat: 24.1 g
Saturated fat: 11.9 g
Carbohydrates: 68.9 g
Sugars: 43.2 g
Dietary fiber: 1.4 g
Protein: 8.2 g
Cholesterol: 93.2 mg
Sodium: 354.9 mg
The Best Authentic Enchilada Sauce


Ingredients:
olive oil, onion, cinnamon, oregano, white sugar, red pepper flakes, tomato sauce, water, lime zest, fresh basil, fresh parsley, cilantro, salsa

Directions:
Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well].
add remaning ingredients to the pan and bring to a boil.
Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min].
Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!
Shrimp Linguine Alfredo
Category: main-dish
By Tina

Elegant but simple, fast and very impressive!

Ingredients:
1 (12 ounce) package linguine pasta
¼ cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices  lemon, for garnish

Directions:
Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 590.3
Fat: 23.7 g
Saturated fat: 13.5 g
Carbohydrates: 70.3 g
Sugars: 3.7 g
Dietary fiber: 4.9 g
Protein: 27.5 g
Cholesterol: 135.5 mg
Sodium: 316.9 mg
Be Mine Latte


Ingredients:
milk, maraschino cherry

Directions:
Mix syrup, espresso, and milk together in a warmed coffee glass or mug., Top with whipped cream and a cherry.
Megan's Spaghetti Squash Tacos
Category: world-cuisine
By 4xamominparadise

My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!

Ingredients:
1 (3 pound) spaghetti squash
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon coarse salt
1 (15 ounce) can black beans, rinsed and drained
4 ounces queso fresco, crumbled
¼ cup chopped red onion
¼ cup chopped fresh cilantro
16 (6 inch) corn tortillas
¼ cup salsa

Directions:
Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork. Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well. Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side. Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 323.3
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 61.6 g
Sugars: 1.4 g
Dietary fiber: 9.9 g
Protein: 12.3 g
Cholesterol: 6.1 mg
Sodium: 597.1 mg
Jones Farm Blueberry Muffins


Ingredients:
all-purpose flour, baking powder, granulated sugar, salt, egg, milk, unsalted butter, blueberries

Directions:
Sift together the dry ingredients.
Mix in egg and milk and butter,beating well enough to blend through,but also being careful not to overmix or muffins will be tough (this will be a rather stiff dough].
Fold in the blueberries.
Using a scoop,fill paper lined or well greased muffin tins 3/4s full and bake in a preheated 375 oven about 25 minutes.
Lentils with Chorizo
Category: soups-stews-and-chili
By Sherbear1

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Ingredients:
½ pound dry lentils
1 cube chicken bouillon
½ (1 pound) Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1  Roma (plum) tomato, diced
1  tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
½ cup water
½ bunch cilantro, chopped
⅛ teaspoon cumin
5 teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

Directions:
Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot.  Bring to simmer; cook until lentils are just tender, about 20 minutes. While lentils are cooking, heat a large skillet over medium-high heat.  Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes.  Remove bacon, leaving drippings in pan. Chop bacon. Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes.  Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth. Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water.  Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 5 servings

Calories: 528.3
Fat: 35.1 g
Saturated fat: 12.8 g
Carbohydrates: 27.2 g
Sugars: 3.4 g
Dietary fiber: 9.6 g
Protein: 26.5 g
Cholesterol: 67.9 mg
Sodium: 1078.2 mg
Alouette Crumbled Feta Mediterranean Caponata


Ingredients:
onion, pine nuts, eggplant, green olives, fresh thyme leave, diced tomato, feta

Directions:
*  In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, and saute for 4 to 5 minutes until softened.
* Add the eggplant continue to cook for 5 more minutes. Add the thyme, chopped tomato, olives, and balsamic vinegar. Bring the mixture to a boil.
* Lower the heat and simmer the mixture for 5 minutes.
* Remove from the heat and allow to cool to room temperature.
* Fold in Alouette® Feta Mediterranean Crumbles.
Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.
Lemon Thyme Chicken


Ingredients:
all-purpose flour, salt, pepper, boneless skinless chicken breast halves, olive oil, onion, butter, dried thyme, chicken broth, lemon juice, fresh parsley

Directions:
In a small bowl, combine the flour, salt and pepper.
Set aside 4-1/2 teaspoons for sauce.
Sprinkle the remaining flour mixture over both sides of chicken.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear.
Remove and keep warm.
In the same pan, saute onion in butter until tender.
Add thyme and reserved flour mixture; stir until blended.
Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over chicken.
Sprinkle with parsley.
Perfect Hardboiled Eggs


Ingredients:
egg, water

Directions:
With a pin pierce the fat end of each egg, do not push the pin in too far. The object is to break the shell with a small hole and this in turn prevents the shell from breaking when cooking.
Place eggs in a pot and add enough cold water to just cover them.
Bring water to the boil and cook for 6 minutes.
Remove the eggs to a bowl of cold water to cool. As soon as you can handle the aggs, craze the shells and replace in the cold water. Peels the shells off and use as required.
Crispy Mochiko Chicken


Ingredients:
boneless skinless chicken, cornstarch, soy sauce, hoisin sauce, salt, green onion, eggs, garlic, sesame seeds

Directions:
Mix all ingredients together (except oil for frying] and marinate overnight.
Fry in oil until golden brown.
Drain on paper towels and serve.
Einkorn Banana Bread
Category: bread
By bd.weld

Pack more minerals and protein into your banana bread by using einkorn flour. Einkorn flour is just as versatile as regular all-purpose flour, and it can be substituted cup-for-cup. You will be amazed with the flavor.

Ingredients:
½ cup butter, melted
1 cup white sugar
2  eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 ½ cups all-purpose einkorn flour, sifted
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts
3  ripe bananas

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Stir melted butter and sugar together in a bowl. Add eggs, milk, and vanilla extract and mix well. Combine sifted einkorn flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold walnuts and mashed bananas into the batter until well mixed. Spread batter evenly into the prepared pan. Bake in the preheated oven until an instant-read thermometer inserted into the center of the loaf reads 195 degrees F (90 degrees C), about 55 minutes. Cool loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack until completely cooled.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 254.7
Fat: 14.3 g
Saturated fat: 5.5 g
Carbohydrates: 34.5 g
Sugars: 20.6 g
Dietary fiber: 2.2 g
Protein: 4.2 g
Cholesterol: 51.4 mg
Sodium: 261.1 mg
Fettuccine Caprese


Ingredients:
fettuccine, olive oil, fresh garlic cloves, butter, green onion, anchovy paste, shrimp, white wine, fresh parsley, fresh oregano, crushed red pepper flakes, plum tomatoes, tomatoes, parmesan cheese

Directions:
Cook fettuccine noodles until al dente.
Meanwhile, saute oil, garlic, butter, onions, mushrooms, anchovy, and shrimp about 5 minutes.
Add wine, parsley, oregano, red pepper and tomatoes.
Simmer for 8-10 minutes.
Toss with fresh shaved parmesan and serve.
Cafe Borgia


Ingredients:
"coffee"

Directions:
Divide coffee into two cups., Top each with whipped cream., Sprinkle with grated peel.
Polish Sausage, Potato Skillet


Ingredients:
Polish sausage, kielbasa, onion, green beans, brown sugar, applesauce, mustard, cider vinegar, ground black pepper, thyme

Directions:
In a heavy fry pan with a lid heat oil on med/high and add onion, sausage and potato as you are doing your cutting.
Add the sugar, applesauce, mustard, vineger, thyme and pepper to your taste.
Stir and cover.  Stir again about every 5 minutes until potatos are tender about 25 minutes.
Remove cover and cook and stir at 5 minute intervals until desired amount of browning occurs.
Self-Saucing Citrus Pudding


Ingredients:
unsalted butter, vanilla bean, lemon, caster sugar, eggs, plain flour, baking powder, salt, milk, cornflour, oranges, water, icing sugar

Directions:
Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
Spread the batter into the pudding basin.
Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture].
Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.
Pasta With Sausage and Kale (Ww)


Ingredients:
pasta, salt, Italian sausage, kale, chicken broth, salt, pepper, parmesan cheese

Directions:
Cook pasta according to package directions using the 1/8 teaspoon salt in the water.
While pasta is cooking remove sausge from casings (or even easier -- use the packaged Italan sausage already removed from casings] and cook in skillet over medium high heat (3-5 minutes]. Stir in the kale and cook for another 3-5 minutes.
Stir in broth and season with salt and pepper. Cover skillet and reduce heat to low, cook or another 5-10 minutes or until cooker through.
Stir in pasta and heat through.
Sprinkle each portion with 2 T cheese OR add grated cheese to mixture and serve family style.
Almond Coated Basa


Ingredients:
parmesan cheese, dried parsley, lemon pepper, black pepper, cayenne pepper, egg, buttermilk, flour

Directions:
In a bowl combine ground almonds, parmesan cheese and spices.
In a seperate bowl, beat egg with buttermilk.  Set aside.
Pat fish fillets dry.  Coat in flour and shake off excess.
Dip fish fillets in egg mixture, then almond mixture and gently press almond mixture on fish.
Heat oil in large skillet over medium heat.
Cook fish fillets for 3-5 minutes per side or until fish is opagque and flakes easily with a fork.
Chocolate Muffins


Ingredients:
sugar, butter, flour, eggs, vanilla

Directions:
Melt butter.
Mix together sugar and cocoa and add to melted butter.
Add eggs and vanilla.
Add flour by hand (Batter will be thin].
Pour into paper muffin cups.
Bake 20 minutes at 325 degrees.
Orange Blossom Crème Brulée/ Creme Brulee


Ingredients:
heavy cream, granulated sugar, vanilla extract, orange zest, brown sugar

Directions:
Preheat oven to 325 °F.  (~160 °C].
In a large bowl, whisk together egg yolks and sugar until thick and light in color. Add the cream, vanilla, and orange blossom water and continue to whisk until well blended.
Divide the mixture among 4 ramekins or custard cups. Place in a water-bath (a large shallow pan of hot water, which surrounds the ramekins with gentle heat while baking and will prevent overheating and/or curdling.}.
Bake for 40 min or until it sets around the edges and stays loose in the center. (The center should jiggle when the pan is tapped] Remove from the oven and leave in the water bath until cooled. Remove the cups from the water bath and chill for at least 2 hours and up to 3 days.
Sprinkle about 2 teaspoons of brown sugar over each crème brulée. Using a small hand held torch, burn the sugar until it caramelizes. Re-chill for a few minutes before serving.
Serves 4.
VODKa YUMMMOSA


Ingredients:
vodka, Grand Marnier, apricot brandy

Directions:
In a tall shaker glass, combine all the ingredients.  Place the stainless steel cup on top and shake the mixture for 20 to 30 seconds.
Remove the cup and place strainer over glass; pour into champagne glass or flute. Makes 1 cup.
Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Category: world-cuisine
By VMB

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Ingredients:
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4  garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers  (Optional)
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16  corn tortillas
1 cup shredded Mexican cheese blend

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well. Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes. Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas. Spoon remaining sauce over the enchiladas. Sprinkle cheese on top. Bake in the preheated oven until heated through, about 20 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 16 enchiladas

Calories: 374
Fat: 24.8 g
Saturated fat: 11.7 g
Carbohydrates: 16.7 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 21.2 g
Cholesterol: 84.2 mg
Sodium: 514.3 mg
Chef Joey's Baked Kofta Burgers


Ingredients:
cauliflower, red cabbage, flour, salt, hing, garam masala, ground cumin, coriander powder, turmeric, cayenne, onion, apple

Directions:
Preheat your oven to 400'F.
Cut the parchment to fit the baking pan and spray it lightly with oil.  Set aside.
Using your food processor with the grater blade grate the cauliflower, cabbage and apple. Put in a large bowl.
Add the rest of the ingredients to the bowl and combine to form a slightly sticky mixture.
Shape into burgers.  I got 8 good sized ones out of this recipe.
Place the burgers on the oiled parchment and spray the tops of each burger lightly with the oil.  This will give it some crispness.
When done let cool on the baking sheet.
Place in your toasted burger bun and add desired toppings.
Bon Appetit!
Pura (Nut Pastries)


Ingredients:
walnuts, sugar, ground cinnamon, ground nutmeg, phyllo dough, butter, cinnamon, sugar, water, honey, cinnamon stick, fresh lemon juice

Directions:
Preheat oven to 350 degrees.
Mix together all ingredients except phyllo and butter.
Brush half of a sheet of phyllo with meted butter fold other half over and brush with butter so that you have a piece of phyllo 7 1/2 x 12 inches. Sprinkle with 1 TBL of nut mixture. Beginning at one end roll phyllo as you would a jelly roll. Cut into halves making 2 rolls approximately 3 1/4 inches in length.
Place on a greased cookie sheet (or on parchment] with smooth side of pastry up and brush with melted butter.
Bake for 20 minutes or until golden brown. While hot dip into warm Cinnamon-Honey Syrup and drain. (Don't burn your fingers!].
Cinnamon-Honey Syrup.
Mix all ingredients together and simmer for 30 minutes. Cook only until light brown.
Fruit & Yogurt Rollups -- Real Food Breakfast on the Go


Ingredients:
banana, whole wheat tortilla, honey

Directions:
Spread the plain (or vanilla] Greek yogurt on a whole wheat tortilla, add fruit and honey drizzles --
ROLL AND GO!  (Repeat for other family members who are also running late.]  ENJOY!
Great Pumpkin Cookies


Ingredients:
butter, margarine, brown sugar, sugar, egg, vanilla, flour, quick oats, baking soda, cinnamon, salt, canned pumpkin, chocolate chips

Directions:
Cream butter and sugars, beating until fluffy., Add egg and vanilla., Combine dry ingredients and add alternately with pumpkin., Stir in chips., Drop by teaspoonful onto greased cookie sheet., Bake 17-20 minutes at 350 degrees or until done.
Brian's Tropical Ceviche


Ingredients:
sea scallops, shrimp, red onion, cucumber, yellow bell pepper, sea salt, lime juice, lemon juice, lime wedge, pineapple, tortilla chips

Directions:
In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices.
Refrigerate overnight stirring occasionally.
Add remainder of vegetables 1 hour before serving.
Serve in chilled martini glasses with wedges of lime and pineapple.
Fried Ravioli With Spicy Marinara #Ragu


Ingredients:
feta cheese, panko breadcrumbs, eggs

Directions:
Let the ravioli and eggs come to room temperature.
Pour about 1in oil in a large frying pan; heat to 350 degrees.
Use a fork to break the feta into small, uniform crumbles.
Mix the feta, breadcrumbs, and Italian seasoning together in a shallow bowl.
Whisk the two eggs together in a separate shallow bowl.
Dredge each ravioli in the eggs and then in the breadcrumb mixture.
Set each coated ravioli on a wire rack.
Repeat until all ravioli are coated.
Fry the raviolis for about 3 minutes, flipping half way through.
Take them out when they are nicely golden brown on each side, they will puff up slightly.
Serve with warmed marinara.