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Gia Russa Fried Raviolis and Cocktail Meatballs


  • 1 bag Gia Russa mini Ravioli
  • 2 eggs, lightly beaten
  • 8 oz. Gia Russa Panko Seasoned Crumbs
  • Gia Russa Romano cheese to taste
  • 1 cup Gia Russa Marinara Sauce
  • Minced parsley for garnish
  • 2 pineapples, cored and sliced lengthwise in 1” width
  • 2 jars Gia Russa Roasted Red Peppers
  • 5 lb. bag Cocktail or Wedding Soup
  • Meatballs, pre-cooked, frozen
  • 1 jar Guy Fieri Pacific Rim BBQ Sauce
  • 1 jar Guy Fieri Brown Sugar BBQ Sauce

Prepare pasta according to package directions. Remove and drain, pat dry and let cool for a 5 minutes. Dip raviolis in beaten eggs, and let excess egg run off. Coat raviolis in bread crumbs and place in olive oil over medium-high heat. Cook until slightly browned on each side, about 2 minutes per side. Remove from pan, and sprinkle with cheese and parsley. Serve immediately with marinara dipping sauce.

Grill or roast pineapple slices until tender. Drain and dice peppers. Add frozen meatballs to boiling water and cook until meatballs are heated thoroughly. Drain. Mix meatballs, pineapple, peppers and both Guy Fieri sauces and heat until hot. Can be mixed the day before, and refrigerated: Mix the frozen meatballs with the pineapple, peppers, and both sauces and refrigerate. Then heat thoroughly, when ready to serve.

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