Toasted Ravioli

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
  • 3 large eggs, beaten
  • 1 1/2 cups milk
  • 2 cups breadcrumbs
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for frying
  • 1/2 cup grated parmesan cheese
  • Marinara sauce, for dipping
  • Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
Directions
  • Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

  • Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

  • Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

  • Photograph by Andrew McCaul


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    This recipe is featured in:

    Easy Holiday Appetizers