Fried Ravioli Recipe
Crispy breaded fried ravioli served with marinara for dipping.
Servings: 10 servings
Ingredients
- 1/2 cup Kikkoman panko bread crumbs
- 1/2 cup Italian seasoned bread crumbs
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 10-14 fresh store-bought ravioli (jumbo four-cheese recommended) not frozen
- 2 eggs
- 1/3 cup milk
- oil for frying
- marinara sauce for dipping; optional
Instructions
- Bring the ravioli and eggs to room temperature before starting.
- In a shallow bowl combine the panko, Italian seasoned bread crumbs, Italian seasoning, and kosher salt.
- Whisk the eggs and milk together in a separate shallow bowl until smooth.
- Dip each ravioli into the egg mixture, then dredge in the bread crumb mixture. Repeat a second time to double-coat each ravioli, and set them on a wire rack while you heat the oil.
- Heat oil in a deep skillet or fryer to 350–375°F (175–190°C). Use enough oil to shallow- or deep-fry the ravioli, about 1–2 inches for pan frying or more for deep frying.
- Fry the ravioli in batches for about 3 minutes, flipping halfway through, until golden brown and puffed.
- Transfer cooked ravioli to a wire rack or paper towels to drain excess oil.
- Serve warm or at room temperature with warm marinara sauce for dipping, if desired.
Equipment
- shallow bowls (2)
- Large skillet or deep fryer
- Instant-read thermometer
- Wire rack or paper towels
- Tongs or Slotted Spoon
- Whisk or fork
Notes
- Use fresh (not frozen) ravioli for best results.
- Double-dipping yields a crispier coating.
- Maintain oil temperature between 350–375°F for even cooking.
- Fry in batches to avoid overcrowding the pan.