Ingredients
- Oil for frying (vegetable or canola)
- 24 frozen cheese ravioli, thawed
- 1 cup Italian breadcrumbs
- ½ cup grated parmesan cheese, divided
- 1 egg
- ¼ cup whole milk
- 1 tablespoon chopped parsley
- Marinara sauce for dipping
Instructions
Step 1: Prepare Your Workstation
Start by lining a baking sheet with parchment or wax paper. This will prevent the ravioli from sticking as they are prepared.
Step 2: Heat the Oil
In a large, deep pan, pour enough vegetable oil to create a 2–3-inch depth. Heat the oil over medium heat until it reaches 350°F. If you don’t have a thermometer, test the oil by dropping in a small piece of bread—if it sizzles and turns golden brown within 30 seconds, the oil is ready.
Step 3: Prepare the Coating Stations
Set up two shallow bowls:
- In the first bowl, combine 1 cup of Italian breadcrumbs with ¼ cup of parmesan cheese and mix well.
- In the second bowl, whisk together 1 egg and ¼ cup of whole milk until fully blended.
Step 4: Coat the Ravioli
- Take each thawed ravioli and dip it into the egg and milk mixture, ensuring it is fully coated.
- Transfer it to the breadcrumb mixture and coat evenly, pressing gently to help the breadcrumbs adhere.
- Place the coated ravioli onto the prepared baking sheet.
Step 5: Fry the Ravioli
- Work in small batches (6–8 ravioli at a time) to avoid overcrowding the pan.
- Carefully place the ravioli into the hot oil and fry for 3–5 minutes, flipping halfway through, until golden brown and crispy.
- Use a slotted spoon or tongs to remove the ravioli from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Step 6: Garnish and Serve
- Sprinkle the fried ravioli with the remaining ¼ cup of parmesan cheese and freshly chopped parsley.
- Serve immediately with a side of warm marinara sauce for dipping.
Notes
How to Tell if the Oil is Ready
One of the most common mistakes when frying is cooking at the wrong temperature. If the oil is too cold, the ravioli will absorb too much oil and turn soggy. If it’s too hot, the coating will burn before the inside is heated through. Using a thermometer ensures the right balance, but if you don’t have one, use the bread test or dip the end of a wooden spoon into the oil—if bubbles form around it, the oil is ready.
What to Do If the Ravioli Browns Too Quickly
If the ravioli turn dark brown too fast, lower the heat slightly and allow the oil to cool for a minute before frying the next batch.
How to Prevent Soggy Ravioli
Make sure the oil is at the right temperature before frying and avoid stacking the ravioli on top of each other after cooking. Let them drain on a single layer of paper towels.
Efficient Kitchen Prep Tips
- Thaw the ravioli ahead of time by placing them in the refrigerator for a few hours or running them under cool water for a few minutes.
- Set up your coating station in advance to keep things organized.
- If making a large batch, keep the fried ravioli warm in a 200°F oven while frying the rest.
- Prep Time: 5 minutes
- Cook Time: 20 minutes