Description
This Fried Ravioli recipe offers a crispy, golden-brown appetizer featuring cheese-filled ravioli breaded in a Parmesan-Italian breadcrumb mix and fried to perfection. Perfectly crunchy on the outside and gooey inside, these bites are ideal for parties or as a delicious snack served warm with your favorite dipping sauce.
Ingredients
Scale
Ravioli
- 25 ounces frozen cheese ravioli pasta, thawed (e.g., Great Value brand)
Breading
- 1 cup all purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1 cup Italian bread crumbs
- 3/4 cup panko bread crumbs
- 3/4 cup freshly grated parmesan cheese (divided: 1/2 cup for breading, 1/4 cup for garnish)
Frying
- 3-4 cups vegetable oil, for frying
Garnish (Optional)
- 1 tablespoon freshly chopped parsley
Instructions
- Thaw Ravioli: Place the frozen cheese ravioli in the refrigerator overnight to thaw. Alternatively, boil the ravioli for a few minutes, then drain and pat dry thoroughly with paper towels. Avoid frying frozen ravioli as it can cause oil splatter and burns.
- Prepare Breading Stations: Set up three shallow dishes: In the first, mix together flour, kosher salt, and black pepper. In the second, whisk the eggs and whole milk until combined. In the third, combine Italian bread crumbs, panko bread crumbs, and 1/2 cup grated parmesan cheese evenly.
- Heat Oil: Fill a deep-sided skillet with 3 to 4 cups of vegetable oil. Attach a candy or deep-frying thermometer to monitor the temperature. Heat the oil over medium-high heat until it reaches 325°F (163°C).
- Bread the Ravioli: Working in batches, dredge each ravioli first in the flour mixture, shaking off excess. Then dip into the egg mixture, coating thoroughly, followed by coating in the breadcrumb-parmesan mixture. Place the breaded ravioli on a parchment-lined baking sheet to wait for frying.
- Fry Ravioli: Once the oil is at temperature, add 5 to 7 ravioli carefully into the hot oil. Fry for 2 to 3 minutes on each side until golden brown and crisp. The ravioli will puff up, which is normal. Monitor and adjust heat to maintain consistent temperature. Repeat until all ravioli are fried.
- Drain and Garnish: Remove the fried ravioli with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with the reserved 1/4 cup grated parmesan cheese and freshly chopped parsley if desired. Serve warm.
Notes
- Ensure ravioli are thoroughly thawed and dried before frying to prevent dangerous oil splatters.
- Maintain oil temperature around 325°F for optimal crispness without burning.
- Do not overcrowd the pan during frying to keep oil temperature steady and ravioli crispy.
- Use fresh grated Parmesan for best flavor and texture.
- Serve with marinara sauce or your favorite dipping sauce for enhanced taste.
