November 25, 2014  |  By  | 

Thanksgiving Recipes 1 First Course Fried Ravioli  Olive oil, for frying  1 cup buttermilk  2 cups Italian-style bread crumbs  1 box store-bought cheese ravioli (about 24 ravioli)  1/4 cup freshly grated Parmesan  1 jar store bought marinara sauce, heated, for dipping 1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. 2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet. 3. When the oil is hot, fry the ravioli in batches turning occasionally, until golden brown, about 3 minutes. 4. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. Hot Spinach Dip  2 teaspoons olive oil, plus more for baking dish  1 medium onion, diced  2 garlic cloves, minced  2 pounds spinach, cleaned, trimmed, and coarsely chopped  1/2 cup milk  6 ounces reduced-fat bar cream cheese  3 dashes Worcestershire sauce  3 dashes hot sauce, such as Tabasco  3/4 cup shredded mozzarella  Coarse salt and ground pepper  Baguette slices, breadsticks, or crackers, for serving 1. Sauté bell pepper and onion in butter for about 5 minutes. Add soup, tomatoes, and chicken. Stir. 2. Tear up tortillas into bite-sized pieces and layer them on the bottom of the casserole dish. Layer soup/chicken mix on top of tortillas and then sprinkle on cheese. Continue to layer for 3 layers. Bake 40 minutes at about 350 degrees or until bubbly.