Toasted Ravioli

Toasted Ravioli


Tender ravioli coated in Italian breadcrumbs and parmesan cheese, toasted to golden brown perfection!
  • 3 cups vegetable oil
  • ▢3 whole eggs
  • ▢¼ cup milk
  • 1 cup Italian bread crumbs
  • ¾ cup parmesan cheese, grated
  • ½ teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 ounces frozen or refrigerated ravioli
  • marinara sauce, for dipping
  • fresh parsley or basil, for garnish
  1. With the heat on medium, fill the bottom of a wide skillet with enough oil to a depth of 1 3 cups vegetable oil, or enough to 1 ½-inch, For me this was just about 3 cups. Heat until the oil reaches 375 degrees Fahrenheit. You can sprinkle a pinch of the dry mixture into the oil to test if it’s ready. The dry mixture should immediately sizzle and pop when added. If it does, you’re ready to add your ravioli!
  2. In a shallow dish, like a pie pan or a wide bowl, whisk together the eggs and milk.
  3. Add the parmesan, bread crumbs, Italian seasoning, salt, and pepper to a large ziplock bag. Close the bag and mix until it’s fully combined.
  4. Add the ravioli to the egg mixture until they are fully coated. Remove the ravioli from the egg mixture and shake off any excess before adding them to the ziplock bag. Close the bag and shake until all the ravioli are evenly coated in the dry mixture.
  5. Carefully add the breaded ravioli to the hot oil. I did about 3 batches to not overcrowd the pan. Fry the ravioli for 1 minute on both sides before removing it to a paper towel-lined tray or plate.
  6. Sprinkle the ravioli with fresh chopped parsley or basil and serve warm with marinara sauce.

All rights and material belong to owners