Toasted Ravioli
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 372
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 83
- Sodium
- 423
- Total: 45 min
- Active: 35 min
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
1 9-ounce package frozen ravioli
Grated romano cheese and chopped fresh parsley, for topping
Favorite marinara sauce, for serving
Directions
- Heat 4 inches of vegetable 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 ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
- Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some romano and parsley. Serve with marinara sauce.