Crispy Toasted Ravioli (Print version)
Golden, crunchy toasted ravioli with a seasoned breadcrumb coating, warm cheese filling, parmesan, parsley, and marinara for dipping.
# Ingredients:
For the ravioli
01 -
20 oz (565 g) refrigerated cheese ravioli, about 24 pieces
02 -
2 large eggs
03 -
2 tablespoons whole milk
04 -
3/4 cup (75 g) Italian-seasoned breadcrumbs
05 -
1/2 cup (30 g) panko breadcrumbs
06 -
1/3 cup (30 g) finely grated parmesan cheese, plus more for serving
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon dried oregano
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
11 -
Vegetable oil, for shallow frying
For serving
12 -
1 1/2 cups (360 ml) marinara sauce, warmed
13 -
2 tablespoons chopped fresh parsley
14 -
Crushed red pepper flakes, optional
# Instructions:
01 -
Pat the ravioli dry. Whisk the eggs and milk in a shallow bowl. In a second bowl, mix the Italian breadcrumbs, panko, parmesan, garlic powder, oregano, salt, and pepper.
02 -
Dip each ravioli in the egg mixture, let the excess drip off, then press into the breadcrumb mixture until coated on both sides and around the edges.
03 -
Arrange the breaded ravioli on a wire rack and let them rest for 10 minutes while the oil heats. This helps the crust cling during frying.
04 -
Pour 1/2 inch of vegetable oil into a heavy skillet and heat to 350-365°F over medium heat. Adjust the burner as needed to keep the oil steady.
05 -
Fry the ravioli in a single layer for 60-90 seconds per side, until crisp and deep golden. Do not crowd the pan, or the oil temperature will drop.
06 -
Transfer the ravioli to a rack or paper towels. Sprinkle with extra parmesan and parsley, then serve right away with warm marinara and red pepper flakes if using.
# Good to know:
01 -
Best served hot, within 10 minutes of frying.
02 -
If using frozen ravioli, thaw completely and pat dry before breading.
03 -
For meat-filled ravioli, make sure the centers are piping hot before serving.