Description
Crispy, golden-fried cheese ravioli served with a rich marinara dipping sauce, perfect as a crowd-pleasing appetizer or snack. The ravioli are coated in a seasoned breadcrumb and Parmesan mixture then fried to perfection, offering a delightful contrast between crunchy exterior and tender pasta inside.
Ingredients
Scale
Ravioli and Coating
- 1 package (20 ounces) refrigerated cheese ravioli
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
Marinara Dipping Sauce
- 2 cups marinara sauce (homemade or store-bought)
Garnish (Optional)
- Chopped fresh parsley
- Extra grated Parmesan cheese
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions until just al dente, usually about 4 to 5 minutes. Drain thoroughly and let them cool slightly to handle.
- Prepare Coatings: In a shallow bowl, whisk together the eggs and milk until combined. In a separate bowl, mix the Italian breadcrumbs and grated Parmesan cheese evenly.
- Coat Ravioli: Dip each ravioli into the egg mixture, ensuring it is fully coated, then dredge it in the breadcrumb and Parmesan mixture, pressing gently so the coating sticks well. Arrange the coated ravioli on a tray to set.
- Heat Oil: In a large skillet or deep frying pan, pour vegetable oil to a depth of about 2 inches and heat it to 350°F (175°C). Use a deep-fry thermometer to maintain accurate temperature.
- Fry Ravioli: Carefully fry the coated ravioli in batches, avoiding overcrowding, for 2 to 3 minutes on each side or until they turn golden brown and crisp. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Warm Marinara: While frying, heat the marinara sauce in a small saucepan over low heat until warmed through and gently simmering.
- Serve: Plate the fried ravioli hot alongside the marinara sauce for dipping. Optionally, garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese for added flavor and presentation.
Notes
- For a spicy twist, add a pinch of red pepper flakes to the breadcrumb mixture before coating the ravioli.
- You can bake the ravioli in an air fryer at 375°F for 8 to 10 minutes, flipping halfway through, for a lighter option.
- Make sure oil is maintained at the correct temperature to ensure even frying without absorbing excess oil.
- Serve immediately for best crispiness; reheating may soften the coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: about 6 ravioli
- Calories: 390
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 75 mg
