Toasted Ravioli Recipe – Italian Special
We have a strong fondness for ravioli, though we often find that a serving of four pieces isn’t quite filling enough. That’s why it makes an ideal appetizer. When breaded and fried, eating ravioli with your hands and dipping it generously in marinara sauce is a delightful experience. Plus, toasted ravioli can be prepared in the air fryer as well, allowing you to skip the oil for an even more flawless appetizer.
- Prep Time45 min
- Cook Time20 min
- Total Time1 hr 5 min
Toasted Ravioli Ingredients:
- 3/4 to 1 pound small fresh ravioli (meat and/or cheese)
- 3 large eggs, beaten
- 1 1/2 cups milk
- 2 cups breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/2 cup grated parmesan cheese
- Marinara sauce, for dipping
How to Make Toasted Ravioli
Arrange the ravioli in a single layer on a baking sheet and place in the freezer until firm, which should take about 20 to 30 minutes.
In a shallow dish or pie plate, whisk together the eggs and milk. In another shallow dish, combine the breadcrumbs, parsley, rosemary, and half a teaspoon each of salt and pepper.
Dip each ravioli into the egg mixture, allowing any excess to drip off, then coat thoroughly with the breadcrumb mixture. Place the coated ravioli back on the baking sheet and freeze until firm again, approximately 15 minutes.
Heat vegetable oil in a deep skillet until it reaches 350 degrees F (175 degrees C) on a deep-fry thermometer. Fry the ravioli in batches of 2 or 3, turning occasionally, until they are golden brown, which usually takes 4 to 6 minutes per batch. Transfer the fried ravioli to a baking sheet lined with paper towels to drain excess oil, and immediately sprinkle them with Parmesan cheese. Serve hot with marinara sauce for dipping
