Some people might think it's strange to fry pasta. I think it's totally normal. And I fully encourage such behavior, because without it, we'd never be able to enjoy Fried Ravioli.
There are a few simple things in life that give me great great joy. Getting an extra 5 minute massage while getting a manicure, freshly washed sheets, having someone else clean up the kitchen after I make a giant mess, watching the Hunger Games or Harry Potter over and over and over again, and Fried Ravioli. It's the little things in life that really make the world a better place and I think this Fried Ravioli does just that.
Quite simply, it's whatever kind of ravioli you like, breaded and fried. Simple. Easy.
Maybe you're 5 cheese kind of person, or wild mushroom kinda gal or perhaps a butternut squash guy or maybe you're the spinach and cheese type. Come to think of it, there should probably be a chicken parmesan stuffed ravioli. I'd like to be that kind of person. Whatever kind of ravioli person you are, the technique is the same and it will yield delicious snacks that will make you and all your loved ones happy. This I can promise!
Serve it alongside of your favorite kind of tomato sauce and appetizers are ready. Or turn it into a Fried Ravioli tasting party and serve up a handful of assorted fillings and pour everyone a glass of vino, turn on some tunes and dance the night away.
Fried Ravioli
Ingredients
- 1 cup vegetable oil
- 1 egg
- ½ cup milk
- 2 cups panko bread crumbs mixed with 3 tablespoons chopped flat leaf parsley
- 1 box store-bought ravioli
- freshly grated Parmesan
- chopped herbs to garnish basil, parsley, chives, whichever you prefer
- 1 jar store bought marinara sauce
- kosher salt and freshly cracked black pepper
Instructions
- Pour the oil into a large heavy bottom pan and heat over medium heat.
- While the oil is heating, whisk the eggs milk and put into a bowl. Put the breadcrumb parsley in a separate bowls. Dunk the ravioli in the liquid mixture and then in the bread crumbs. Place the ravioli on a plate, and continue with the remaining ravioli.
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 60-90 seconds on each side. Once golden brown, using a slotted spoon or pair of tongs, carefully transfer the fried ravioli to paper towel lined plate to drain.
- Grate fresh Parmesan on top of the fried ravioli, season with salt and pepper and serve with a bowl of warmed marinara sauce for dipping and herbs on top to garnish.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This is a St. Louis specialty known as TOASTED ravioli. It is served in almost every Italian restaurant here and in some form in many other restaurants. You can also buy them frozen in all of our grocery stores.
Would these work in an air fryer?
totally
So I’m digging way back in the archives but....Question: If I’m taking to a party (down the street) and plan to make ahead, suggestions for keeping them warm?? or would it be best to reheat in an over there?
Xo!
yes - pop them into the oven at 250 to reheat
Hi if I'm making homemade fresh ravioli do I cook them first..... or freeze them then bread, or cook then freeze then bread I'm confused please help me. Thanks
make them - dont cook them - then bread them and fry them!!
The perfect party food!!! Love this!
I could pop those in by the dozen- yum!
Not too sure what boxed ravioli is .....you mean r/that is purchased in refrigerator section
correct!
I just watched you do these on SnapChat, and am so excited to make them tomorrow!!!! Love your Snapisodes!
can anyone tell me what are the Equipments used to make fried ravioli
you just need a heavy bottom skillet or pan!!
Hey Gabi, I wanted to make this for my dear son's bday party, wanted to know if I can make it today & serve it tomorrow. Wanted some tips on that. thanks in advance.
Anu.
for kids it would probably feed about 4-5 as a snack!!
What kind of "heavy bottom pan" did you use? Will any pan work?
You might have just convinced me to eat ravioli.
damn, girl. 🙂