Toasted Ravioli

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for frying
  • 3 eggs, whisked
  • All-purpose flour, for breading
  • 2 cups Italian-style breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 package frozen ravioli (about 9 ounces)
  • Grated Romano cheese, for coating ravioli
  • Chopped fresh parsley, for coating ravioli
  • Favorite marinara sauce, for serving
Directions
Watch how to make this recipe.
  • Heat 4 inches of oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.

  • Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the frozen ravioli into the egg mixture, then into the flour, back into the egg mixture and finally into the breadcrumbs. Set on a plate and repeat with the remaining ravioli.

  • Working in batches, fry the ravioli until golden brown, flipping if necessary and making sure they are not overcrowded or overlapping, about 2 minutes. Drain on a paper towel.

  • While still hot, coat with some Romano and fresh parsley. Serve with your favorite marinara sauce.


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    This recipe is featured in:

    The Kitchen