Description
Toasted Ravioli is a crispy, golden-fried appetizer made by coating cheese ravioli in a seasoned breadcrumb mixture and frying until perfectly crunchy. It’s a crowd-pleasing snack often served with marinara or honey mustard dipping sauce, ideal for parties or a delicious starter.
Ingredients
Scale
For Frying
- Canola oil (for frying, about 2 inches deep in pan)
Breading
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
Main Ingredient
- 16 ounces cheese ravioli, thawed if frozen (1 package)
Instructions
- Prepare Drainage Area: Stack three paper towels near your work station and place a wire rack over them. This setup will be used to drain the fried ravioli and keep them crisp.
- Heat Oil: In a deep frying pan, pour enough canola oil to reach about 2 inches deep and heat over medium until a deep-fry thermometer reads 325°F, ensuring the ideal frying temperature.
- Mix Egg and Milk: While the oil heats, whisk together the 2 large eggs and 1 cup milk in a shallow bowl until well combined. This mixture will help the breadcrumbs adhere to the ravioli.
- Combine Breadcrumbs: In a separate bowl, mix the 1 cup Italian seasoned breadcrumbs with 1 cup Panko breadcrumbs to create the crunchy coating.
- Coat Ravioli: Dip each ravioli piece into the egg and milk mixture, coating completely. Let any excess drip off to avoid soggy breading.
- Dredge in Breadcrumbs: Roll the moist ravioli in the breadcrumb mixture, pressing gently to ensure full coverage.
- Fry Ravioli: Carefully lower 3-5 ravioli at a time into the hot oil, depending on your pan size. Fry for 1-3 minutes or until they are crisp and golden brown, stirring and flipping often with a wooden spoon or cooking spider for even cooking.
- Drain and Season: Transfer the fried ravioli onto the wire rack set over paper towels to drain excess oil. Immediately sprinkle each with freshly grated Parmesan cheese for added flavor.
- Repeat Frying: Continue the coating and frying process until all ravioli pieces are cooked.
- Serve: Serve the toasted ravioli hot with marinara sauce, honey mustard, or your favorite dipping sauce as a tasty appetizer or snack.
Notes
- Make sure the oil temperature stays steady at 325°F to prevent soggy or greasy ravioli.
- Do not overcrowd the pan to ensure even frying and crispiness.
- Panko breadcrumbs provide extra crunch compared to traditional breadcrumbs.
- For a gluten-free version, substitute gluten-free breadcrumbs and ravioli.
- Use a spider or slotted spoon to carefully manage frying and prevent breaking the ravioli.
