Fried Ravioli Recipe
Crispy, double-breaded fried ravioli served with warm marinara for dipping.
Equipment
- shallow bowls or plates
- Whisk or fork
- Wire Rack
- deep pot or large skillet
- Slotted spoon or spider
- Tongs
- Thermometer
Ingredients
- 1/2 cup Kikkoman panko bread crumbs
- 1/2 cup Italian seasoned bread crumbs
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 10-14 fresh store-bought ravioli (jumbo four-cheese recommended) not frozen
- 2 eggs
- 1/3 cup milk
- oil for frying
- marinara sauce for dipping, optional
Instructions
- Bring the fresh ravioli and the eggs to room temperature.
- In a shallow bowl combine the panko, Italian seasoned bread crumbs, Italian seasoning, and kosher salt; mix well.
- In a separate shallow bowl whisk together the eggs and milk until blended.
- Dip each ravioli into the egg mixture, then dredge in the breadcrumb mixture to coat. Repeat the egg dip and breadcrumb dredge a second time for a double coating. Place coated ravioli on a wire rack while heating the oil.
- Heat oil in a deep pot or large skillet to 350–375°F (175–190°C). Use enough oil to cover or shallow-fry the ravioli as preferred.
- Fry the ravioli in batches, about 3 minutes total per batch, turning once halfway through so they brown evenly.
- When golden and puffed, transfer ravioli to a rack or paper towels to drain briefly, then serve warm or at room temperature with warm marinara for dipping if desired.
Notes
- Use fresh (not frozen) ravioli for best results.
- Double-dipping creates an extra-crispy coating.
- Maintain oil temperature between 350 and 375°F for even browning.
- Fry in batches to avoid crowding the pan.