Olive Garden Toasted Ravioli
Crispy, golden fried ravioli served with marinara for a tasty appetizer or snack.
Servings: 8 servings
Ingredients
- 16 ounce meat ravioli
- 2 eggs beaten
- 1/4 cup water
- 1 teaspoon garlic salt
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon Italian seasoning
- vegetable oil for frying (enough to deep fry, about 2–3 cups depending on pan)
Instructions
- Whisk the eggs with the water in a shallow bowl until smooth to make an egg wash.
- Combine the breadcrumbs, Italian seasoning, and garlic salt in a separate shallow bowl and mix well.
- Place the flour in a third shallow bowl for dredging.
- Heat vegetable oil in a deep fryer or large heavy skillet to 350°F (175°C) for deep frying.
- Working in batches, dredge each ravioli first in flour, shake off excess, dip into the egg wash, then coat evenly with the breadcrumb mixture.
- Carefully place coated ravioli into the hot oil and fry until golden brown on both sides, about 2–4 minutes per batch depending on size.
- Use tongs or a slotted spoon to remove ravioli and drain on paper towels.
- Serve warm with your favorite marinara sauce for dipping.
Equipment
- deep-fryer or large heavy skillet
- Mixing Bowls
- Tongs or Slotted Spoon
- Paper Towels
- Measuring Cups and Spoons
Notes
- Maintain oil temperature at 350°F for best crisping.
- Do not overcrowd the pan to avoid lowering oil temperature.
- Drain fried ravioli on paper towels to remove excess oil.
- Use pre-made meat ravioli for convenience.