Toasted Ravioli
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 74
- Sodium
- 420
- Total: 20 min
- Active: 20 min
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
- 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.