Deep Fried Ravioli
Equipment
- Deep skillet, Dutch Oven, or Deep Fryer
- Tongs or Strainer
- Paper towel
Ingredients
- 1 pound ravioli (frozen is easiest to work with)
- 1 cup milk
- ½ cup cornstarch or flour
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- marinara sauce (for serving)
Instructions
- Prep the breading components. Pour the milk into a mixing bowl. Then, mix the panko breadcrumbs, flour, salt, and Italian seasoning in a separate bowl.
- Bread the ravioli. Take each ravioli and dip it in the milk, then cover it with the seasoned flour and breadcrumb mixture. Next, dip the ravioli in the milk again and coat it once more with the seasoned flour and breadcrumb mixture for a double coating.
- Fry the ravioli. Preheat the oil in a deep skillet, Dutch Oven, or deep fryer to 375°F. Use a candy thermometer to check the temperature. Then, fry the ravioli for 1-3 minutes on each side until they turn golden brown. Take out the ravioli using tongs or a strainer and put them on a plate lined with paper towels.
- Serve. Sprinkle with grated Parmesan cheese and serve immediately with marinara sauce.
Notes
To keep the ravioli intact while frying, it's best to use frozen ones. Double dipping when breading provides a thin but secure coating.
Don't forget to dip the ravioli in milk and breadcrumbs twice for a crunchier crust.
Since the ravioli cook quickly, prepare a plate lined with paper towels in advance, and have your dipping sauces and serving plates ready.
While marinara is traditional, trying different sauces like Alfredo, pesto, or a spicy arrabbiata can add some variety to your dish.
Servings: 6 people