Toasted Ravioli

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  • Level: Easy
  • Total: 45 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Ingredients

Vegetable oil, for frying

3 large eggs, lightly beaten 

All-purpose flour, for breading 

2 cups Italian-style breadcrumbs 

Kosher salt and freshly ground pepper 

One 9-ounce package frozen ravioli, slightly defrosted 

Grated Romano cheese, for topping 

Chopped fresh parsley, for topping 

Favorite marinara sauce, ranch dressing, Caesar dressing, alfredo sauce, presto or vodka sauce, for serving 

Directions

  1. Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  2. 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 ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs. 
  3. Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some Romano and parsley. Serve with your favorite sauce. 
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