Fried Ravioli
User Reviews
5
Fried Ravioli
Description
The recipe involves preparing thawed cheese ravioli by coating them first in an egg and milk wash, then dredging in a mixture of Italian-style breadcrumbs and parmesan cheese. The coated ravioli are fried in vegetable oil heated to 350°F, producing a crispy, golden crust while maintaining the tender pasta inside.
Frying in batches prevents overcrowding and ensures even crisping. Once fried, the ravioli are drained on paper towels and garnished with extra parmesan and freshly chopped parsley for flavor and presentation. Serving with marinara sauce for dipping adds a contrasting acidity to the rich fried bites.
These fried ravioli make a flavorful appetizer or game day snack, combining familiar pasta flavors with a satisfying crunch.
Leftovers can be stored airtight in the refrigerator for 3-4 days and reheated in an air fryer, oven, or toaster oven to restore crispness.
Ingredients
- oil to use for frying
- 24 cheese ravioli thawed, frozen
- 1 cup breadcrumbs Italian style
- ½ cup Parmesan Cheese grated, divided
- 1 egg
- ¼ cup milk whole
- 1 Tablespoon parsley chopped
- marinara sauce for dipping
Instructions
- Line a baking sheet with parchment or wax paper. Set aside.
- Prepare a large deep pan with vegetable oil. Fill until the oil reaches about 2 - 3 inches in the pan. Heat the oil to 350 degrees Fahrenheit.
- Using 2 shallow bowls, pour 1 cup of Italian breadcrumbs and ¼ cup of parmesan cheese into one bowl and combine. In the other bowl, add 1 egg and ¼ cup of whole milk and whisk until blended.
- Dip each thawed ravioli into the egg/milk mixture, coat the entire ravioli, then dredge them through the breadcrumb mixture, ensuring each ravioli is well covered with breadcrumbs. Place on the prepared baking sheet.
- Next, working in batches of 6 - 8 at a time, place the ravioli into the hot oil and fry for about 3 - 5 minutes or until the ravioli is golden brown and crispy around the edges. Use a slotted spoon or tongs to flip the ravioli at least once during the frying time. Remove from the hot oil and place on a paper towel.
- Garnish with ¼ cup of grated parmesan and freshly chopped Italian parsley.
- Serve with your favorite marinara sauce and enjoy immediately!
Notes
- Store leftover fried ravioli in an airtight container in the refrigerator for up to four days.
- Reheat leftovers using an air fryer, oven, or toaster oven to keep them crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 6ravioli | |
| Calories | 531kcal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 1282mg | 53% |
| Potassium | 121mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 207mg | 21% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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