Description
Crispy and delicious Fried Ravioli, perfect as a quick appetizer or snack. This recipe features cheese-filled ravioli coated in a seasoned breadcrumb and parmesan mixture, then fried to golden perfection for a crunchy exterior and tender inside. Serve with marinara sauce for a classic Italian treat.
Ingredients
Scale
Ravioli
- 1 Pound Cheese Raviolis (Fresh or Frozen, Defrosted)
Breading Mixture
- 1 Cup Italian Style Bread Crumbs
- 1/4 Cup Grated Parmesan Cheese
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Egg Wash
- 1 Egg
- 1 Tablespoon Water
Frying
- Vegetable Oil (For Frying)
Instructions
- Prepare the breading mixture: In a shallow dish, combine the Italian style bread crumbs, grated Parmesan cheese, salt, and black pepper. Mix well and set aside to coat the ravioli.
- Make the egg wash: In a separate shallow dish, whisk together the egg and water until fully blended. Set aside for dipping the ravioli.
- Coat the ravioli: Dip each defrosted ravioli into the egg wash to moisten, then press into the bread crumb mixture until evenly coated. Place the breaded ravioli on a wire rack to rest while heating the oil.
- Heat the oil: Pour vegetable oil into a large deep pan or Dutch oven and heat to 350°F (175°C). Ensure the oil is hot enough for frying to get a crispy texture.
- Fry the ravioli: Fry the coated ravioli in batches of about 6 at a time for 1.5 to 2 minutes, turning halfway through to ensure even golden browning. Remove the fried ravioli using a slotted spoon and place them on a wire rack to drain and cool slightly.
- Serve: Arrange the fried ravioli on a platter, garnish with extra grated Parmesan cheese and fresh parsley if desired. Serve immediately with warm marinara sauce for dipping and enjoy the crunchy, cheesy treat.
Notes
- Use fresh or frozen ravioli; if frozen, make sure they are fully defrosted before breading and frying.
- Maintain the oil temperature at 350°F for optimal crispiness and to prevent greasy fried ravioli.
- Fry in batches to avoid overcrowding the pan, which can lower oil temperature and lead to soggy coating.
- Serve immediately for best texture and flavor.
- For a gluten-free version, substitute Italian style gluten-free bread crumbs.
