Fried Ravioli
These Fried Ravioli make the perfect appetizer thanks to their crispy bread crumb coating and three delicious dipping sauces. They are always a crowd pleaser!
These Fried Ravioli make the perfect appetizer thanks to their crispy bread crumb coating and three delicious dipping sauces. They are always a crowd pleaser!
- 2 cups all-purpose flour
- 1 teaspoon salt
- 6 eggs
- 1/2 teaspoon pepper
- 1 cup panko breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/4 cup shredded parmesan cheese
- 1 cup ranch dressing
- 4 cups canola oil
- 1/2 cup half-and-half
- 1 cup seasoned breadcrumbs
- 24 raviolis (cheese or meat fresh or frozen (thaw if frozen.))
- 1 cup marinara sauce (warmed)
- 1 cup pesto sauce
- Carbohydrate 24.1788005387066 g
- Cholesterol 18.1495833444507 mg
- Fat 57.1449437882227 g
- Fiber 1.27278505170617 g
- Protein 6.14507235507343 g
- Saturated Fat 7.30032985661999 g
- Serving Size 1 1 ravioli (152g)
- Sodium 597.656644016162 mg
- Sugar 22.9060154870004 g
- Trans Fat 1.28628383665702 g
- Calories 628 calories
Step-by-step
- Add canola oil (about 4 cups) to a skillet so that the oil is approximately 2.5 inches deep. Heat the oil over medium heat until it reaches 400 degrees F. (Test by dropping a few breadcrumbs in the oil. If the oil bubbles around them, it is ready for frying.)
- In one bowl, whisk together the eggs and half-and-half. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, stir together the breadcrumbs.
- Dip each ravioli into the egg wash, then the flour mixture, then the egg wash again, and then the breadcrumbs. Place the breaded ravioli on a plate. Repeat with all the ravioli.
- Drop 3 or 4 of the breaded ravioli into the oil and fry them for about 2 minutes or until the surface is golden brown and the filling is hot. Turn once during frying, if needed.
- Remove from the oil and place on a plate lined with paper towels. Repeat with all the breaded ravioli. Transfer to a serving platter and sprinkle with parmesan cheese and minced parsley. Serve with marinara sauce, pesto, and ranch dressing (or sauces of your choice.)
Golden panko crusts shatter instantly to reveal molten cheese or meat within, contrasting hot exteriors against crisp, oil-free shells. Achieving this balance requires precise technique rather than complicated ingredients. Maintaining thermal control prevents the pasta from turning greasy or soggy.
Temperature Management and Oil Depth
Maintaining the oil at 400 degrees Fahrenheit is crucial because cooler fat saturates the breadcrumbs before the exterior browns. Use a heavy-bottomed skillet filled with roughly two and a half inches of canola oil to ensure the pasta floats without touching the scorching metal base of the pan. Drop only three or four pieces in at once to prevent the oil temperature from plummeting suddenly, which guarantees that two-minute cooking window delivers an even, deep golden hue.Double Dredging Mechanics
Skipping the double-dip leads directly to bare patches where filling leaks into the frying medium. Dipping each ravioli first into the egg wash, through the seasoned flour, back into the liquid, and finally into the breadcrumb mixture creates a thick, impermeable shell. Panko provides structural crunch, while standard fine breadcrumbs fill micro-gaps that larger flakes leave behind.Dietary Adaptations
Gluten-free flour blends and crushed cornflakes successfully replace traditional wheat components when modifying the recipe for sensitive guests. Standard dairy-free milk alternatives perform adequately in the egg wash when combined with a binding agent like xanthan gum to help the dry coating adhere evenly during the transfer to the hot oil.
