The Best Fried Ravioli
Equipment
Ingredients
Main
cheese ravioli (fresh, refrigerated)
500 g
all-purpose flour
60 g
large eggs
2 pcs
panko breadcrumbs
150 g
parmesan cheese (grated)
50 g
olive oil
500 ml
Marinara Dip
tomato sauce
400 g
garlic cloves (minced)
2 pcs
olive oil
15 ml
fresh basil (chopped)
5 g
Instructions
Prepare the ravioli
Set up three bowls for the breading station: flour, beaten eggs, and breadcrumb mixture.
Bread the ravioli
Coat each ravioli first in flour, then beaten egg, then the parmesan-panko mixture. Press gently to adhere.
Heat the oil
Heat oil in a deep pan or pot to 180°C. Test with a breadcrumb—it should sizzle immediately.
Fry the ravioli
Fry ravioli in batches for 2–3 minutes until golden and crispy. Do not overcrowd the pan.
Make the marinara dip
Sauté garlic in olive oil, add tomato sauce and simmer 5 minutes. Season and stir in fresh basil.
Serve immediately
Plate the crispy ravioli with warm marinara dip on the side. Garnish with extra parmesan if desired.
Original recipe
Storage
Best eaten fresh. Leftovers lose crispiness in the fridge.
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