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DEEP FRIED TOASTED RAVIOLI

Ingredients

  • 1 lb cheese ravioli
  • 3 eggs
  • 2 TBLS milk or heavy whipping cream
  • 2 1/2 C seasoned bread crumbs
  • 1 C panko bread crumbs
  • pinch of kosher salt
  • canola or peanut oil for frying
  • Parmesan cheese, freshly grated
  • chiffonades of basil for garnish
  • marinara sauce for dipping
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Deep Fried Toasted Ravioli is one of those appetizers that will WOW an entire crowd! Hosting a Super Bowl Party? Add this to your menu! They are fairly simple to prepare. Add a nice marinara sauce, and you are good to go. You can serve warm, or they will even be great at room temperature.

I would suggest buying fresh ravioli…go for the big ones. I tried this recipe with the minis too, but felt like you just get more cheese and less dough with the larger-sized ravioli. You can also use frozen. Just thaw before preparing. Want to try the meat variety? Go for it! If you are local to Charlotte, grab some fresh ravioli from Pasta & Provisions. The Carolina Meat & Fish Co. also carries them frozen.

I used a nice jarred marinara sauce from Delallo’s. You can make your own, or use one that you love!

a plate of deep fried toasted ravioli

Heat up enough oil in a cast iron pan to cover the ravioli. Whisk the eggs and milk or cream in a bowl. In a separate bowl, combine the breadcrumbs. Season with a touch of kosher salt.

Coat each ravioli with the egg mixture. Transfer to the breadcrumb mixture and fully coat. NOTE: You can prepare the ravioli ahead of time and store in fridge on a parchment lined baking sheet until ready to fry. Once coated, drop into the hot oil. Brown both sides. You will need to work in batches. Remove fried ravioli with a slotted spoon and place on paper towels to drain any excess oil. While the ravioli are frying, heat up the marinara sauce in the microwave or saucepan.

Plate the Deep Fried Toasted Ravioli. Garnish with freshly grated Parmesan cheese and chiffonades of basil. Serve with a side of warm marinara sauce. ENJOY!

a plate of deep fried toasted ravioli

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