This past weekend I had a pot of spaghetti sauce simmering on the stove and the aroma coming from the kitchen had my mouth watering and my stomach rumbling. Yet the sauce still had a couple of hours to cook. What’s a girl to do? Aside from sneaking a few “quality taste tests” the other option is to make a quick appetizer to quiet our hunger until the sauce is ready. Enter these crispy fried cheese ravioli. They are quick. They are easy. And they are oh so addictive.
I am not quite sure why I never thought to make these before. I have seen them on numerous menus and tried them at restaurants a few times but I had never made them at home before last weekend. If I would’ve known how easy they are I would’ve done it a whole lot earlier. What makes them so quick and easy is the pre-made ravioli. For this recipe, store-bought ravioli is your friend, you can find them in the refrigerated section with the other fresh pastas and they cook up in a snap. There are several varieties but I think cheese works best with these. And if you can find it, four cheese would be even better.
Fried RavioliPrint Recipe
- oil for frying
- 1 large egg
- 1/3 cup whole milk
- 1/4 cup panko bread crumbs
- 1/4 cup plain bread crumbs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 10 refrigerated store-bought ravioli
- shredded Parmesan cheese
Heat 1 inch of oil in a large pot over medium-high heat. Heat to 350 degrees.
In one bowl whisk together egg and milk. In another bowl combine panko, plain bread crumbs, basil, oregano and kosher salt. Dip each ravioli in egg/milk wash and then in bread crumbs. Then repeat the process to double coat the ravioli.
Once the oil reaches 350 degrees, fry the ravioli in batches until golden brown about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Allow to cool several minutes.
Transfer to a serving platter and sprinkle with Parmesan cheese. Serve.
I didn't have any at the time but these would be delicious dipped in some warm marinara sauce. Enjoy!