Description
Crispy golden Fried Ravioli brings Italian restaurant magic straight to home kitchens with minimal effort. Cheese-filled pasta pockets emerge deliciously crunchy when coated in seasoned breadcrumbs and quickly fried, promising a crowd-pleasing appetizer you’ll want to serve again and again.
Ingredients
Scale
Parmesan Ravioli Ingredients:
Main Ingredients:
- 20 ounces (567 grams) refrigerated cheese ravioli
- 2 cups (480 milliliters) Italian breadcrumbs
- 1/4 cup (60 milliliters) grated parmesan cheese
Binding Ingredients:
- 2 eggs
- 1/3 cup (80 milliliters) milk
Garnish and Cooking Ingredients:
- 1 tablespoon chopped parsley
- Oil for frying
- Marinara sauce for serving
Instructions
- Prepare a baking sheet with parchment paper, ensuring a clean, non-stick surface for the ravioli.
- Create an egg wash by thoroughly blending eggs and milk in a small mixing bowl until completely smooth.
- Carefully dunk each ravioli into the egg mixture, allowing excess to drip off, then generously coat with breadcrumbs, pressing gently to ensure even coverage.
- Arrange the breaded ravioli on the prepared baking sheet, spacing them slightly apart to prevent sticking.
- Heat oil in a deep pot to 350°F, using a cooking thermometer to verify the precise temperature for optimal frying.
- Carefully lower 6-8 ravioli into the hot oil, maintaining a consistent temperature, and fry for 3-4 minutes until they transform into a rich, golden-brown color.
- Remove fried ravioli with a slotted spoon, allowing excess oil to drain on a paper towel-lined plate.
- Sprinkle freshly grated parmesan cheese and finely chopped parsley over the crispy ravioli for added flavor and visual appeal.
- Serve immediately alongside warm marinara sauce for dipping, ensuring the ravioli remain crisp and hot.
Notes
- Select fresh or frozen ravioli with firm edges to prevent breaking during frying.
- Use high-quality breadcrumbs like panko for extra crispiness and better coating adhesion.
- Pat ravioli completely dry before dipping in egg wash to ensure crisp exterior and prevent soggy texture.
- Maintain consistent oil temperature around 350°F for even golden-brown cooking without burning.
- Space ravioli carefully in hot oil to prevent sticking and ensure uniform browning.
- Drain fried ravioli on paper towels to remove excess oil and keep them crispy.
- Try different cheese-filled ravioli like ricotta or four-cheese varieties for flavor variations.
- Consider gluten-free breadcrumbs or almond flour for a low-carb alternative coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg