Toasted Ravioli
Crispy, golden fried ravioli coated in seasoned breadcrumbs and Parmesan for an irresistible appetizer.
Servings: 6 servings
Ingredients
- canola oil for frying, enough to fill pan to 2 inches
- 2 large eggs slightly beaten
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 cup Panko breadcrumbs
- 16 ounces cheese ravioli thawed if frozen (1 package)
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Line a baking sheet or counter with three layers of paper towels and set a wire rack on top to drain the fried ravioli.
- Pour canola oil into a deep frying pan or pot to a depth of about 2 inches and heat over medium until a deep-fry thermometer reads 325°F (about medium heat).
- In a shallow bowl, whisk together the slightly beaten eggs and milk until smooth.
- In a separate shallow bowl, combine the Italian seasoned breadcrumbs and Panko breadcrumbs.
- Working in batches, dip each ravioli into the egg-milk mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture.
- Fry 3–5 ravioli at a time (depending on pan size) for 1–3 minutes, stirring and flipping often with a spoon or spider, until crispy and golden brown.
- Transfer fried ravioli to the prepared wire rack and sprinkle each with freshly grated Parmesan.
- Repeat breading and frying until all ravioli are cooked, then serve warm with marinara or your favorite dipping sauce.
Equipment
- deep frying pan or deep pot
- Deep-fry thermometer
- Wire Rack
- Paper Towels
- 3 shallow bowls
- Slotted spoon or spider
- Tongs
Notes
- Do not boil or pre-cook the ravioli before dredging.
- Fry in small batches to avoid overcrowding the pan.
- Use a thermometer to keep oil at about 325°F.
- Drain fried ravioli on a wire rack over paper towels for best crispness.
- You can reheat frozen cooked ravioli at 375°F until hot.