Photo: Toasted Ravioli Recipe
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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By atlmichelle
Atlanta, GA
on March 17, 2013
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This recipe is called Toasted Ravioli because it was in the Food Network Magazine as a nod to St. Louis, where fried ravioli is called Toasted Ravioli. My husband grew up in St. Louis and jumped for joy when this recipe showed up in the magazine. We have made this many many times and absolutely love it. I do recommend lowering the oil temp, as the ravioli's get too dark very quickly.
By emil10001
on January 11, 2013
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Toasted does not equal fried. These are two separate concepts. I'm sure that there's some way of toasting ravioli to make it turn out crispy, and it would have been awesome if this was that recipe. It is, sadly, not.
By ellaarieta
Beachwood, OH
on December 30, 2012
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I loved these as well but these did get a little too brown after a while and they aren't that tasty when you have leftovers for the next day, so make sure to eat them the same day! Otherwise very yummy.
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