Combo Platter Recipe
Cheese curds, four toasted ravioli, three potato skins, and onion rings served with sour cream, ranch and marinara sauce.
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Ingredients
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Cheese Curds
Toasted Ravioli
Potato Skins
Onion Rings
Dips
Method
Cheese Curds
- 1
Prepare Cheese Curds
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- 2
- 3
Fry the Cheese Curds
Fry the battered cheese curds in hot oil until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Toasted Ravioli
- 4
Prepare Ravioli
Boil the ravioli in salted water for 2-3 minutes until they float. Remove and drain.
- 5
Toast the Ravioli
Brush the boiled ravioli with olive oil, then sprinkle with parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes or until golden.
- 6
Serve with Marinara
Serve the toasted ravioli with a side of marinara sauce.
Potato Skins
- 7
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and bake the potatoes for 45 minutes until tender.
- 8
Scoop and Prepare Skins
Let the potatoes cool. Cut them in half and scoop out the flesh, leaving a thin layer of potato. Season with salt and pepper.
- 9
Fill the Skins
Fill each potato skin with cheddar cheese and bacon bits. Return to the oven and bake for an additional 10-15 minutes until cheese is melted.
- 10
Garnish and Serve
Top with green onions and serve with sour cream.
Onion Rings
Dips
- 14
Prepare Dips
In small bowls, serve sour cream, ranch dressing, and marinara sauce alongside the platter.