Toasted Ravioli
Crispy, golden-fried cheese ravioli served with your favorite dipping sauce.
Equipment
- Deep frying pan or Dutch oven
- deep-fry thermometer
- Shallow Bowls
- Wire Rack
- Paper Towels
- Slotted spoon or spider
Ingredients
- canola oil for frying, enough to reach about 2 inches deep in the pan
- 2 large eggs slightly beaten
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 cup Panko breadcrumbs
- 16 ounces cheese ravioli thawed if frozen (1 package)
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Set up a draining station by stacking three paper towels and placing a wire rack on top.
- Pour canola oil into a deep frying pan or Dutch oven to a depth of about 2 inches and heat over medium until the oil reaches 325°F on a deep-fry thermometer.
- While the oil heats, whisk the 2 beaten eggs and 1 cup milk together in a shallow bowl until combined.
- In a separate shallow bowl, combine the 1 cup Italian seasoned breadcrumbs and 1 cup Panko breadcrumbs.
- Working with one ravioli at a time, dip each piece into the egg‑milk mixture to coat, allowing excess to drip off.
- Dredge the coated ravioli in the breadcrumb mixture, pressing gently so the crumbs adhere.
- Fry 3–5 ravioli at a time (depending on pan size) for 1–3 minutes or until crisp and golden brown, stirring and flipping occasionally with a slotted spoon or spider.
- Transfer fried ravioli to the prepared wire rack to drain and immediately sprinkle with the 1/4 cup freshly grated Parmesan cheese.
- Repeat the dredging and frying process until all ravioli are cooked, then serve with marinara, honey mustard, or your preferred dipping sauce.
Notes
- Do not boil or cook the ravioli before dredging them.
- You can freeze the cooked ravioli.
- To reheat frozen ravioli, bake at 375°F for 10–15 minutes or until hot.