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This Fried Ravioli brings together the perfect combination of crispy coating and melty cheese filling, creating an irresistible appetizer that's even better than what you'd find in a restaurant. After perfecting this recipe through countless gatherings, I've discovered that the magic lies in maintaining the right oil temperature and using a three-step breading process.
Last weekend, I served these at a family gathering, and they disappeared before I could get them all to the table. The secret? Taking time to properly coat each ravioli and frying at the perfect temperature.
Essential Ingredients
- Frozen Cheese Ravioli (16 oz): No need to thaw first
- All-Purpose Flour (1/2 cup): Creates the base for breading
- Eggs (2 large): Room temperature for better coating
- Milk (1/4 cup): Whole milk creates the richest coating
- Italian Breadcrumbs (1 cup): Use fine crumbs for even coating
- Parmesan (1/4 cup): Freshly grated adds the best flavor
- Seasonings: Garlic powder, salt, and pepper enhance the coating
- Vegetable Oil: For deep frying
- Marinara Sauce: For dipping
Detailed Cooking Instructions
- Breading Station Setup - Step 1:
- Create three separate stations: flour in one bowl, beaten eggs with milk in another, and seasoned breadcrumbs mixed with Parmesan in the third. This organization is key to successful coating.
- Coating Process - Step 2:
- Work with one ravioli at a time, dredging first in flour (shake off excess), then egg mixture (let excess drip), and finally breadcrumbs, pressing gently to adhere. Place on parchment-lined baking sheet while coating the rest.
- Deep Frying Method - Step 3:
- Heat oil to exactly 350°F - this temperature is crucial. Fry 4-5 ravioli at a time to maintain oil temperature, turning once until golden brown on both sides, about 1-2 minutes per side.
- Air Fryer Alternative - Step 4:
- If using an air fryer, spray coated ravioli with cooking spray and arrange in a single layer. Cook at 350°F for 10 minutes, flipping halfway through.
- Final Touches - Step 5:
- Remove fried ravioli to a paper towel-lined plate, sprinkle with extra Parmesan and parsley while still hot.
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Growing up, my Italian grandmother taught me that the three-step coating process is non-negotiable for the perfect crispy crust.
Temperature Control
Use a thermometer to maintain 350°F oil temperature throughout frying.
Make-Ahead Options
Bread ravioli up to 6 hours ahead and refrigerate until ready to fry.
Storage Success
Keep leftovers crispy by reheating in the oven or air fryer rather than microwave.
Serving Suggestions
Serve with various dipping sauces - marinara, Alfredo, or garlic butter.
Customization Ideas
- Use different types of ravioli for variation, such as spinach-ricotta or meat-filled
- Add crushed red pepper to the breadcrumb mixture for extra heat
- Serve with a drizzle of balsamic glaze for a gourmet twist
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Final Thoughts
These Fried Ravioli represent the perfect party appetizer. While they take some attention to detail, each step ensures crispy, golden perfection. Remember, proper oil temperature creates the best results. From my kitchen to yours, I hope these become your new favorite appetizer recipe.
Frequently Asked Questions
- → Why freeze before frying?
- Helps coating stick better and prevents cheese from leaking during frying.
- → Can I use fresh ravioli?
- Frozen works better - holds shape and doesn't break during cooking.
- → Which method is better?
- Deep frying is crispier, air fryer is lighter. Both taste great!
- → Can I make these ahead?
- Best served fresh, but can bread ahead and freeze until ready to cook.
- → How do I prevent breading from falling off?
- Press coating firmly and ensure oil is hot enough before frying.