Crispy Fried Ravioli with Marinara

Ingredients

• 1 lb cheese ravioli (fresh or frozen and thawed)
• 0.5 cup all-purpose flour
• 2 eggs (beaten)
• 1 cup Italian breadcrumbs (seasoned)
• 0.25 cup Parmesan cheese (grated)
• vegetable oil (for frying)
• 1 jar Carbone Marinara Sauce (or your favorite tomato sauce, for dipping)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Set up a breading station with three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with the Italian breadcrumbs mixed with the grated Parmesan cheese.

2. 2

   Dredge each ravioli in the flour, shaking off any excess.

3. 3

   Dip the floured ravioli into the beaten eggs, ensuring it is fully coated.

4. 4

   Press the ravioli into the breadcrumb mixture until evenly coated on both sides.

5. 5

   In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).

6. 6

   Fry the ravioli in batches, being careful not to overcrowd the pan, for 2-3 minutes per side until they are deep golden brown and crispy.

7. 7

   Remove the ravioli from the oil and drain on a wire rack or paper towel-lined plate.

8. 8

   While the ravioli are frying, warm the marinara sauce in a small saucepan over medium-low heat.

9. 9

   Garnish the fried ravioli with fresh parsley and serve immediately with the warm sauce for dipping.

Notes

If using frozen ravioli, ensure they are completely thawed and patted dry before breading to prevent the coating from falling off. For a lighter version, these can be air-fried at 400°F for 6-8 minutes, flipping halfway through.

Nutrition per serving

• appetizer
• main
• fried
• pasta
• vegetarian
• easy dinner
• comfort food