Fried Ravioli

Ingredients

• 1 lb Pre-made cheese ravioli (Use refrigerated or fresh ravioli; approximately 24–32 ravioli depending on size.)
• 2 Eggs (Beaten for the egg wash.)
• 1 cup Breadcrumbs
• 1 cup All-purpose flour (For dredging; some flour may remain unused.)
• 1 tsp Garlic powder (Mix into the flour.)
• 1 tsp Italian seasoning (Mix into the flour.)
• 1 tsp Salt (Mix into the flour.)
• Olive or avocado oil (For frying; use enough to generously coat the bottom of the pan, adding more between batches as needed.)
• 1.5 cup Marinara sauce (For dipping.)

Steps

1. 1

   Set up a breading station with three shallow bowls: place the eggs in the first bowl, the flour in the second, and the breadcrumbs in the third. Beat the eggs until smooth.

2. 2

   Season the flour with the salt, garlic powder, and Italian seasoning. Stir thoroughly so the seasonings are evenly distributed.

3. 3

   Working with one ravioli at a time, dredge it in the seasoned flour and turn to coat all sides. Shake off the excess flour.

4. 4

   Dip the floured ravioli into the beaten egg, turning it so the egg wash covers the surface. Allow excess egg to drip back into the bowl.

5. 5

   Transfer the egg-coated ravioli to the breadcrumbs and press or turn gently until completely coated. Set the breaded ravioli aside while coating the remaining ravioli.

6. 6

   Pour olive or avocado oil into a large skillet and heat over medium heat until the oil is hot and shimmers. Do not let it smoke; if checking with a breadcrumb, it should sizzle immediately.

7. 7

   Carefully place 5–8 breaded ravioli in the hot oil, leaving space between them. Do not overcrowd the pan, or the ravioli may steam instead of crisping.

8. 8

   Fry the ravioli for 2–3 minutes on the first side, until golden brown and crisp. Turn them carefully with tongs or a spatula.

9. 9

   Fry the second side for another 2–3 minutes, until golden and crispy all over. Transfer the cooked ravioli to a paper-towel-lined plate or wire rack, then repeat with the remaining batches, adding more oil as needed.

10. 10

    Serve the fried ravioli warm with marinara sauce alongside for dipping.

Notes

The source does not specify the quantity of ravioli, frying oil, or marinara sauce; amounts for those ingredients are practical estimates. Fry in batches of 5–8 ravioli and avoid overcrowding the pan.

Nutrition per serving

• appetizer
• Italian
• fried
• vegetarian
• holiday food
• party food
• crispy
• easy recipe