Toasted Ravioli

• 1 (16-ounce) package frozen cheese ravioli, thawed
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups Italian-seasoned breadcrumbs
• Vegetable oil, for frying
• Salt, to taste
• Freshly grated Parmesan cheese, for serving
• Marinara sauce, for dipping

Steps

1. 1 Heat about 2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F.
2. 2 Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. 3 Lightly dust ravioli with flour, dip into beaten eggs, then coat thoroughly with breadcrumbs.
4. 4 Carefully place breaded ravioli into the hot oil and fry in batches until golden brown, about 1-2 minutes per side.
5. 5 Drain fried ravioli on a paper towel-lined plate.
6. 6 Season with a pinch of salt while still warm.
7. 7 Serve hot with grated Parmesan cheese and marinara sauce on the side.

Equipment

• Large skillet
• Candy thermometer
• Slotted spoon

Variations

• Use spinach and ricotta ravioli for a veggie twist.
• Add a sprinkle of Italian seasoning to the breadcrumbs for extra flavor.

Substitutions

• If you can't find Italian-seasoned breadcrumbs, use plain breadcrumbs and add garlic powder, dried oregano, and basil.

Pairings

• Classic Caesar salad
• Garlic bread

Nutrition

Tips

• Ensure oil is at the correct temperature before frying to avoid sogginess.
• For a lighter option, bake breaded ravioli at 400°F for 10-12 minutes, flipping halfway through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked, breaded ravioli on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding a minute or two to cook time.

Serving Suggestions

• Serve with a side of garlic knots or a fresh green salad.
• Pair with a cold beer for the ultimate casual dining experience.

FAQ