The Cucina di Carla Story

Crispy Butternut Ravioli

Serves 10
The Cucina di Carla Story



A crumbly crispy appetizer that combines the fall classics in a butternut Amaretti and ricotta filled ravioli, breaded with sage brown butter breadcrumb


15 oz - Butternut Squash Ravioli Package

2 cup - Butter, salted

4 cup - Breadcrumbs, plain

2 tbsp - Sage, chopped fine

¾ cup - All Purpose Flour

1 cup - Cold Water

The Cucina di Carla Story


  1. In a pan, melt 2 sticks (1 cup) of butter, cook until the butter is dark brown.
  2. Add 4 cups breadcrumbs and 2 tbsp chopped sage into the browned butter, stirring until they absorb all the liquid.
    Pour the mixture into a bowl to cool.
  3. In a bowl, whisk ¾ cup of All Purpose flour with 1 cup cold water.
  4. Cut open bag of frozen ravioli, separating any pieces that are stuck together.
  5. Dip the frozen ravioli into the batter to lightly coat, allow excess to drip back into the bowl.
    Cover the coated ravioli in the cooled breadcrumbs, pressing down lightly to stick the crumbs on to the ravioli.
  6. Place on a parchment lined cookie sheet, repeat with the remaining frozen ravioli.
  7. On the center rack, bake the breaded ravioli at 375°F for 20 minutes or until hot throughout.
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