This a simple recipe for fried ravioli, only containing 4 ingredients plus oil for frying. The written recipe is just below, but you can keep reading or scroll down for more info.
RECIPE
20 frozen ravioli
1 cup all-purpose flour, 140 grams
2 large eggs, beaten
1 1/2 cups plain breadcrumbs, 114 grams
Vegetable oil, for frying
Add your flour to a deep, large bowl. Do the same for the breadcrumbs and eggs*.
Cover ravioli in flour, dip in egg, then cover with breadcrumbs. I recommend doing them all before frying them. Just set them on a greased wire rack until you’re done breading. This keeps you from jumping between breading, frying, cleaning, hand washing, etc.
Once you’re ready, heat oil in a large pot filled no more than 1/3 of the way up with oil. Heat oil to 350 F** and fry ravioli for about 3 minutes***. Serve hot, maybe with a side of marinara or cheese sauce.
NOTES
* If you don’t have this many bowls, you can also use plates, or even plastic bags. I wouldn’t use a bag for the eggs, but it should work for the flour and breadcrumbs.
** An instant-read thermometer would be useful here. If you don’t have one, I would fry using medium-low heat so the oil doesn’t heat up too quickly. Of course you still want the oil to be hot when you fry, so keep that in mind.
If that sounds like a pain in the neck, you should probably get a thermometer; they make things much easier.
*** You’ll want to cook them in batches of 3-5, depending on how big your pot is. I wouldn’t do more than 5 since the oil temp will drop and they won’t fry properly.
ADDITIONAL INFO
These toasted ravioli are relatively fast and easy to make, and are a great weeknight appetizer. Whether you like meat or cheese filling, plain or seasoned breading, dip or no dip - there are plenty of reasons to make them.
If you’ve never had toasted/fried ravioli, it’s exactly what it sounds like - filled ravioli pasta that’s been deep-fried. While this may sound daunting, the recipe is actually quite easy - assuming you can find frozen ravioli, which you probably can. You’ll also need flour, eggs, breadcrumbs, and oil for frying.
WHAT YOU’LL NEED
I recommend using small ravioli - about an inch on each side - since that’s what I use. Meat and cheese should both work, as well as spinach and ricotta - whatever you can find, really.
As for the flour and breadcrumbs, anything plain and unseasoned should work. I would avoid “Italian-style” breadcrumbs, though. While I’m no expert, the ones I’ve had all use too much overpowering herbs, like thyme or rosemary.
If you want to season your flour or breadcrumbs, simply look to your own pantry. If you don’t have any seasonings, the ravioli are perfectly good plain as well.
For frying, I recommend a deep, stable pot with a minimal amount of oil for frying. If you have a dedicated deep fryer, it’ll make things even easier.
You can also try spritzing the ravioli with cooking oil and air frying them. It won’t be the same, but they should be perfectly edible. Just don’t skimp on the oil too much, or they’ll be dry and really not great.
HOW TO MAKE TOASTED RAVIOLI
This recipe can be made in just a few easy steps: breading, frying, then draining.
The first thing you’ll want to do is prepare your breading station. If you have them, I recommend using deep, large bowls. They help keep the flour and egg - but especially the flour - from getting everywhere.
After breading, you’ll fry the ravioli for just a few minutes. If you have an electric deep fryer, I recommend using it to simplify the process. Otherwise, you can use a large pot filled with just enough oil for frying.
Once they’re fried, carefully remove them from the oil and onto wire rack set over a baking sheet. For easier clean-up, line the baking sheet with foil or clean newspaper, then discard afterwards.
Can you freeze fried ravioli?
The existence of toasted ravioli in the frozen food isle leads me to believe freezing is a good option. However, I haven’t done it myself.
If you want to try it yourself, I recommend freezing them after breading, but before frying. The cook time may go up slightly if they’re frozen, so keep that in mind.
And that’s it for this recipe! Below are links to my Pinterest, my recipe archive, and anything I think is worth checking out. Thanks for reading :)
You may like these Fried Hush Puppy Fritters:
Pinterest: https://www.pinterest.com/sometimesdinner/
My recipe archive: https://sometimesdinner.wixsite.com/sometimesdinner
Comments