Description
Crispy and golden fried cheese ravioli, coated in a seasoned breadcrumb and parmesan mixture, fried to perfection for a delicious appetizer or snack. This recipe ensures a crunchy exterior with a warm, cheesy filling, perfect for dipping in marinara sauce or enjoying on their own.
Ingredients
Scale
Ravioli
- 25 ounces frozen cheese ravioli pasta, thawed (e.g., Great Value brand)
Breading
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1 cup Italian bread crumbs
- 3/4 cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese (for breading)
Frying and Garnish
- 3-4 cups vegetable oil, for frying
- 1/4 cup freshly grated parmesan cheese (for garnish)
- 1 tablespoon freshly chopped parsley (optional garnish)
Instructions
- Thaw Ravioli: Place frozen cheese ravioli in the refrigerator overnight to thaw. Alternatively, boil the ravioli for a few minutes, then drain and pat dry thoroughly with paper towels. Avoid frying frozen ravioli to prevent oil splatter and burns.
- Prepare Breading Stations: In the first shallow dish, combine flour, kosher salt, and black pepper. In the second dish, whisk together eggs and whole milk until smooth. In the third dish, mix Italian bread crumbs, panko bread crumbs, and 1/2 cup freshly grated parmesan cheese until evenly combined.
- Heat Oil: Fill a deep-sided skillet with 3 to 4 cups of vegetable oil. Attach a candy or deep-frying thermometer to the skillet. Heat the oil over medium-high heat until it reaches 325°F (163°C), ensuring proper frying temperature.
- Bread Ravioli: Working in batches, dredge each ravioli in the flour mixture, shaking off any excess. Dip next into the egg mixture, then coat thoroughly in the breadcrumb and parmesan mixture. Place the breaded ravioli on a parchment-lined baking sheet while preparing the rest.
- Fry Ravioli: Carefully add 5 to 7 ravioli at a time into the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crisp. Monitor oil temperature and adjust heat as needed. The ravioli will puff up during frying, which is normal and indicates a crispy shell with melted cheese inside.
- Drain and Garnish: Remove fried ravioli with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with the reserved 1/4 cup grated parmesan cheese and fresh chopped parsley if using. Serve warm for the best texture and flavor.
Notes
- Ensure ravioli are fully thawed or pre-cooked and dried to prevent dangerous oil splatter during frying.
- Maintain oil temperature between batches to ensure even cooking and crispiness.
- Use a slotted spoon to safely remove ravioli and drain excess oil.
- Serve with marinara sauce or your favorite dipping sauce for an enhanced appetizer experience.
- Freshly grated parmesan adds a nice finishing touch, but you can omit if preferred.
