Toasted Ravioli (Fried or Baked)
User Reviews
5
Toasted Ravioli (Fried or Baked)
Description
This recipe calls for fresh or frozen ravioli of any filling, dipped in an egg and milk wash, seasoned with salt and pepper, then coated thoroughly with Italian-seasoned bread crumbs. The breaded ravioli are either pan-fried in olive oil until golden brown on both sides or baked on an oiled sheet for a less oily option. The frying process yields a crunchy exterior while keeping the inside soft and creamy.
Served with marinara sauce and optional garnishes of fresh parsley and grated Parmesan cheese, toasted ravioli presents a blend of textures and flavors: crispy, cheesy, and savory. These can be served as a shared appetizer or a light main course, often accompanied by a salad.
The recipe includes tips for baking, freezing the breaded ravioli for later use, and suggested ravioli fillings. It yields about four appetizer servings or two light meal portions.
Ingredients
- 10 oz. ravioli fresh or frozen, any flavor (see notes)
- 1 egg
- 2 tablespoons milk preferably whole (low fat, skim, plant-based, or even water will do in a pinch, or cream
- kosher salt
- black pepper
- 3/4 cup bread crumbs see notes for how to make your own, Italian seasoned
- 1/4 cup extra-virgin olive oil plus more if needed (for frying), or another oil (regular olive oil or canola or vegetable).
- marinara sauce for serving (optional, chopped fresh parsley
- parsley
- Parmesan Cheese
Instructions
- Mix the egg and milk (2 tablespoons) along with a pinch of kosher salt and black pepper in a shallow bowl. Pour the bread crumbs (1 cup) into another shallow bowl. Get out a baking sheet or large plate to place prepared ravioli.
- With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove excess. Place in the bread crumbs and bread each side thoroughly, using your other clean hand to pat the breadcrumbs into the surface. Place breaded ravioli on a baking sheet or large plate.
- Heat 1/4 cup olive oil in a large heavy skillet (I like to use cast iron) over medium-high heat. When the oil is hot (place the handle of a wooden spoon into it to see if it bubbles), add the ravioli to the skillet. Fry for about 2 minutes on each side, until the bread crumb coating is golden brown. I recommend using a fish turner/slotted spatula to flip them. Remove to a paper towel lined plate or baking sheet. Note: make sure the ravioli are spread out to not touch each other - you may need to do two batches, and you may need to add more oil if you do this. Also, keep an eye on the temperature of the oil, since all burners are different - if the ravioli is turning too dark or the oil starts smoking, turn the heat down to medium or even medium-low.
- Garnish the ravioli with fresh parsley and parmesan cheese if desired, and serve with marinara sauce for dipping.
Notes
- To bake instead of fry, preheat oven to 425°F, spread oil on a baking sheet, and bake breaded ravioli for about 14 minutes total, flipping halfway.
- Frozen ravioli can be used directly, but defrosting may help breading stick better; both are acceptable methods.
- Various ravioli fillings such as spinach and ricotta, cheese, beef, or mushroom work well in this preparation.
- Make your own Italian-seasoned bread crumbs by combining plain bread crumbs with common Italian herbs and spices for more robust flavor.
- Prepared breaded ravioli can be flash frozen on a baking sheet and then stored in airtight containers for future use.
- Serves approximately four as an appetizer or two as a light meal, often paired with a salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 649mg | 27% |
| Potassium | 47mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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