Description
Crispy, golden Toasted Ravioli, a delicious fried appetizer featuring cheese-filled ravioli coated in seasoned breadcrumbs and Parmesan cheese. Perfectly fried until crunchy and served with your choice of dipping sauce, this recipe is a crowd-pleaser for parties and casual meals alike.
Ingredients
Scale
For Frying
- Canola oil (for frying, enough to fill pan 2 inches deep)
For Coating
- 2 large eggs (lightly beaten)
- 1 cup milk
- 1 cup Italian seasoned breadcrumbs
- 1 cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
Main Ingredients
- 16 ounces cheese ravioli (thawed if frozen, approximately 1 package)
Instructions
- Prepare the draining station: Stack three paper towels near your workspace and place a wire rack over them to drain excess oil from the fried ravioli.
- Heat the oil: In a deep frying pan, pour enough canola oil to fill 2 inches deep and heat over medium until it reaches 325°F as measured by a deep-fry thermometer.
- Mix eggs and milk: While oil is heating, whisk together the 2 beaten eggs and 1 cup of milk in a shallow bowl until combined.
- Combine breadcrumbs: In a separate bowl, mix the 1 cup Italian seasoned breadcrumbs and 1 cup Panko breadcrumbs thoroughly.
- Coat the ravioli: Dip each ravioli into the egg and milk mixture thoroughly, letting excess drip off to avoid sogginess.
- Bread the ravioli: Dredge the coated ravioli in the breadcrumb mixture, ensuring an even coating on all sides.
- Fry the ravioli: Working in small batches of 3-5 ravioli to avoid crowding, fry them in the hot oil for 1 to 3 minutes until they are crispy and golden brown. Stir and flip frequently with a wooden spoon or cooking spider to cook evenly.
- Drain and garnish: Transfer the fried ravioli to the prepared wire rack and immediately sprinkle with the freshly grated Parmesan cheese.
- Repeat: Continue the coating and frying process until all ravioli are cooked.
- Serve: Serve the toasted ravioli hot with your choice of dipping sauces such as marinara or honey mustard for a perfect appetizer or snack.
Notes
- Ensure oil temperature remains around 325°F for even and crisp frying without burning.
- Do not overcrowd the pan to maintain oil temperature and prevent soggy ravioli.
- Use a wire rack over paper towels instead of just paper towels to prevent the ravioli from becoming greasy.
- For best results, use fresh or thawed ravioli rather than frozen solid ravioli.
- Try different dipping sauces to customize flavor, from classic marinara to spicy or tangy options.
