Breaded Cheese Ravioli
User Reviews
5
Breaded Cheese Ravioli
Description
This recipe uses fresh cheese ravioli coated in a light egg white and milk wash before breading with seasoned breadcrumbs combined with fine salt and black pepper. The breading provides a crisp golden crust once fried in hot canola oil for about two minutes per side. The finished ravioli have a crunchy exterior while the inside remains soft and creamy with melted cheese.
The dish is served with warmed marinara sauce for dipping and topped with Pecorino Romano cheese, which adds a salty, tangy note. Optional parsley garnish can provide a fresh contrast. The cooking method allows the ravioli to be fried individually, ensuring even browning and retention of moisture inside.
Breaded Cheese Ravioli works well as a snack, appetizer, or part of a casual meal. The crisp fried crust contrasts nicely with the tender cheese center, and the marinara sauce adds a bright tomato flavor balancing the richness.
Frozen ravioli can be used but should be fully thawed before breading and frying to avoid sogginess and uneven cook. Boiling is not recommended before breading.
Ingredients
- 9 ounces cheese ravioli fresh
- 2 egg white
- 1 tablespoon milk whole
- 1 cup seasoned bread crumbs
- 1/4 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper ground
- canola oil , for frying
- 1/2 cup marinara sauce , for dipping
- 1 tablespoon Pecorino Romano cheese , for topping
- parsley , for topping, if desired
Instructions
- Whisk together egg whites and whole milk in a shallow dish or pie plate.
- Place bread crumbs, fine sea salt and ground black pepper in a separate shallow dish or pie plate.
- Before starting to bread your ravioli, prepare about 1/2 inch of canola oil in a large heavy bottom frying pan or cast iron skillet. Heat over medium-high heat.
- Toss individual ravioli pieces in egg white mixture then bread crumbs. Set aside on a plate until ready to fry. They will not be fully coated, this is okay.
- Working in batches, place ravioli in hot oil, frying until lightly browned on one side, approximately 2 minutes, then flipping and repeating on the other side.
- Using a slotted spoon, remove to a paper towel lined plate or a cooling rack so any excess oil can drain.
- Place on a serving plate, topping with pecorino romano cheese and serving with a side of warmed marinara sauce. You can also garnish with parsley, if desired.
- If you've tried this recipe, come back and let us know how it was!
Notes
- You can use frozen ravioli but make sure they are completely thawed before breading and frying.
- Avoid boiling ravioli before breading to maintain better texture and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 761mg | 32% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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