</a><p>Olive Garden</a> has given us many delicious gems over the years: unlimited breadsticks</a>, comforting lasagna</a>, and perhaps our very favorite, toasted miniravioli! They're as mouthwatering as they are easy, and you can whip these bite-size treats up in a matter of minutes when you have guests come over!<br /></p><br /><p></p><br /></i></a> Olive Garden's Toasted Ravioli Inspired by Olive Garden and adapted from Giada de Laurentiis</a></p> Ingredients<ol>Vegetable oil for frying</li><br />1 egg plus 1 yolk, beaten</li><br />1/4 cup buttermilk</li><br />1 teaspoon dried basil</li><br />1/2 teaspoon garlic powder</li><br />1 cup Italian seasoned breadcrumbs</li><br />1/2 teaspoon salt, plus more to taste</li><br />Pinch black pepper</li><br />1 cup all-purpose flour</li><br />1 16-ounce package refrigerated ravioli</li><br />5 tablespoons parmesan, grated</li><br />1/4 cup basil, chiffonade</li><br />1/2 cup marinaria sauce</li></ol><br /> Directions<ol><br /><li>In a heavy-bottomed stock pot, heat oil to approximately 350ºF. You can tell if the oil is ready by dropping in a small pinch of flour; it should start to sizzle and fry right away.</li><br /><li>Whisk together egg, egg yolk, and buttermilk.</li><br /><li>In a separate bowl, mix together basil, garlic powder, breadcrumbs, salt, and pepper.</li><br /><li>And finally add flour to a third bowl.</li><br /><li>Working in batches, dip ravioli in flour, egg mixture, and then breadcrumbs.</li><br /><li>Immediately place into the hot oil and fry for approximately 30 seconds on each side until golden brown.</li><br /><li>Remove from oil and drain on paper towels. Sprinkle immediately with a pinch of sea salt.</li><br /><li>Top ravioli with parmesan and basil and serve warm with marinara sauce for dipping.</li><br /></ol><br /> Information Category Appetizers Yield 6 to 10 servings Cook Time 20 minutes <br /><br /><br /><br /> <br /> <br /> <br /> <br /> <br /> Average (
