Description
Crispy fried ravioli coated in a flavorful breadcrumb mixture, served with a zesty marinara dipping sauce. This appetizer offers a delightful crunch with every bite and is perfect for parties or a fun snack.
Ingredients
Scale
Ravioli and Coating
- 1 pack of ravioli (any filling you like)
- 3 eggs
- 2 cups panko breadcrumbs
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tbsp Italian parsley, finely chopped
- Vegetable oil (for frying)
Dipping Sauce
- 1/2 cup marinara sauce (for dipping)
Instructions
- Set Up the Breading Station: Prepare two shallow bowls—one with whisked eggs and the other with the breadcrumb mixture by combining panko breadcrumbs, garlic powder, onion powder, salt, and finely chopped Italian parsley.
- Bread the Ravioli: Dip each ravioli into the whisked eggs, making sure it is fully coated, then press into the breadcrumb mixture so the breadcrumbs stick well. Repeat this process for all ravioli pieces.
- Heat the Oil: Pour 1-2 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F. Test readiness by sprinkling a pinch of flour into the oil; it should sizzle immediately.
- Fry the Ravioli: Fry ravioli in small batches of 3-4 pieces at a time, cooking each side for 1-2 minutes until golden brown and crispy. Use a slotted spoon to remove the ravioli and place them on a wire rack to drain excess oil.
- Serve: Arrange the fried ravioli on a plate and serve warm alongside the marinara dipping sauce.
Notes
- Use any ravioli filling to customize the flavor—cheese, meat, or vegetable work well.
- Make sure the oil temperature stays consistent at 350°F for even frying and to avoid greasy ravioli.
- If you don’t have a thermometer, test oil readiness by dropping a small piece of bread or breadcrumb; it should bubble and brown quickly.
- Drain fried ravioli on a wire rack instead of paper towels to keep them crisp.
- Serve immediately for the best taste and texture.
