Fried Ravioli

5 from 1 vote

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.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Italian

Servings: servings

Author: Gaby Dalkin

Ingredients

1 cup vegetable oil for frying
1 egg
½ cup milk
2 cups panko bread crumbs
2 tablespoon Dalkin&Co Tuscan Blend
2 tablespoon flat-leaf parsley chopped
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

In a large heavy-bottomed pan, heat the oil over medium heat.
In one shallow bowl, whisk together the egg and milk. In another bowl, mix the panko, Dalkin&Co Tuscan Blend, and chopped parsley.
Dip each ravioli into the egg-milk mixture, letting the excess drip off, then coat in the seasoned breadcrumb mixture. Press gently to help the crumbs stick. Transfer to a plate and repeat with the remaining ravioli.
Once the oil is hot (about 350°F), fry the ravioli in batches, turning occasionally, until golden brown—about 60 to 90 seconds per side.
Use a slotted spoon or tongs to transfer the fried ravioli to a paper towel-lined plate to drain.
While hot, sprinkle generously with freshly grated Parmesan, season with salt and pepper, and top with chopped herbs.
Serve immediately with warmed marinara for dipping.

Notes

Make sure and use the refrigerated ravioli for this as they are ready to eat.

Nutrition