Ingredients
Ingredients
- 10 large raviolis or 20 small raviolis
- 1 large egg
- ½ cup all-purpose flour
- ½ cup Italian style breadcrumbs
- 2.5 cups vegetable oil for frying
Instructions
- Prepare coating stations: In three separate bowls, place the beaten egg in the first bowl, all-purpose flour in the second, and Italian style breadcrumbs in the third. This will create the dredging stations for breading the ravioli.
- Bread the ravioli: Dip each ravioli first into the flour, ensuring it is lightly coated, then into the beaten egg, and finally into the breadcrumbs. This triple coating helps achieve a crispy crust when fried. Place the breaded raviolis on a large plate as you finish them.
- Prepare for frying: Line a large plate or baking sheet with paper towels to absorb excess oil after frying. Set aside near your cooking station for convenience.
- Heat the oil: Pour the vegetable oil into a deep pot and heat it to 370°F (188°C). Use a kitchen thermometer to accurately measure the temperature, which is essential for properly frying the ravioli to a golden crisp.
- Fry the ravioli: Carefully place a few breaded raviolis at a time into the hot oil to avoid overcrowding, which can cause oil temperature to drop and result in soggy coating. Fry each side for about 3 minutes until they’re golden brown and crispy.
- Drain the excess oil: Use a slotted spoon to remove fried ravioli from the oil and place them on the paper towel-lined plate to drain off any excess oil and maintain their crispiness.
- Serve: Enjoy the fried ravioli warm, paired with marinara sauce for dipping to bring out the classic Italian flavors.
Notes
- Make sure the oil temperature stays around 370°F for the crispiest results.
- Do not overcrowd the pot when frying to maintain oil temperature and ensure even cooking.
- Use fresh or high-quality ravioli for the best taste; cheese-filled varieties are preferred.
- If you want a lower-fat option, consider baking the breaded ravioli instead, though frying yields the crispiest texture.
- Serve immediately for optimal crispiness as fried ravioli can become soggy if left sitting too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
