Fried Ravioli
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.
Servings: 6 servings
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
Make sure and use the refrigerated ravioli for this as they are ready to eat.
Nutrition
Calories: 451kcal | Carbohydrates: 21g | Protein: 6g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 703mg | Potassium: 416mg | Fiber: 3g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 2mg