Fried Ravioli Cheesy Crunch (Printable Version)
# What You'll Need:
→ Ravioli and Coating
01 -
710 g frozen cheese ravioli, thawed
02 -
130 g all-purpose flour
03 -
0.5 teaspoon kosher salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
2 large eggs
06 -
80 ml whole milk
07 -
100 g Italian-style dried bread crumbs
08 -
55 g panko bread crumbs
09 -
65 g freshly grated parmesan cheese (50 g for dredging, 15 g for garnish)
→ Frying and Garnish
10 -
750-950 ml vegetable oil, for deep frying
11 -
1 tablespoon freshly chopped parsley (optional garnish)
# Step-by-Step Directions:
01 -
Allow the frozen cheese ravioli to defrost overnight in the refrigerator or boil for several minutes until softened. Pat dry thoroughly with paper towels before proceeding.
02 -
Combine flour, kosher salt, and black pepper in a shallow dish. In a second dish, whisk eggs with whole milk until uniform. Mix Italian bread crumbs, panko bread crumbs, and 50 g of parmesan cheese in a third shallow bowl.
03 -
Pour vegetable oil into a deep-sided skillet to a depth of at least 5 cm. Heat over medium-high until oil reaches 163°C, using a thermometer to monitor the temperature closely.
04 -
First, coat each ravioli in the seasoned flour, shaking off any excess. Dip into the egg mixture, ensuring full coverage. Finish by coating in the breadcrumb mixture, pressing lightly to adhere. Arrange the prepared ravioli on a parchment-lined sheet.
05 -
Working in small batches of 5 to 7 pieces, carefully add ravioli to the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crisp. Maintain oil temperature and adjust heat as needed.
06 -
Transfer fried ravioli to a plate lined with paper towels to absorb excess oil. Immediately sprinkle with the remaining 15 g of grated parmesan cheese and optional fresh parsley. Serve warm with your choice of dipping sauces.
# Helpful Notes:
01 -
Ensure ravioli are fully thawed and patted dry before frying to prevent dangerous oil splatter.
02 -
For extra crispiness, double-dip ravioli in egg and breadcrumbs.
03 -
Leftover fried ravioli can be refrigerated for 3-4 days or frozen for up to 2 months.
04 -
Maintain consistent oil temperature to achieve a non-greasy, evenly crisp exterior.