Description
Toasted ravioli is a delightful twist on the classic pasta dish, featuring crispy, golden-brown pillows filled with ricotta and served with marinara sauce.
Ingredients
Scale
- 1 package ravioli (store-bought or homemade; cheese, meat or veggie-filled)
- 2 large eggs, beaten
- 2 cups Italian-seasoned or plain bread crumbs
- ½ cup Parmesan cheese, finely grated
- 1 cup flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- Marinara sauce (for dipping)
- Oil (for frying; vegetable, canola, or olive oil)
Instructions
- Begin by preparing your workspace. Set up three shallow dishes: one with flour, one with beaten eggs, and the last with a mixture of bread crumbs, Parmesan cheese, garlic powder, salt, and pepper.
- If using frozen ravioli, ensure they are thawed or cook according to package instructions.
- Dip each ravioli in flour, making sure it’s fully coated. Shake off any excess flour.
- Next, dip the floured ravioli into the beaten eggs, allowing surplus to drip off before transferring to the breadcrumbs.
- Face the breadcrumb-coated ravioli in a flat dish, pressing gently for an even coating.
- In a skillet, heat about ½ inch of oil over medium heat until hot.
- Fry several ravioli at a time, cooking for about 2-3 minutes on each side until golden brown.
- After frying, use a slotted spoon to remove them and place on paper towels to absorb excess oil.
- Serve immediately with a side of marinara sauce for dipping.
Notes
Consider using whole wheat bread crumbs for a healthier twist. To make it gluten-free, use almond flour or gluten-free breadcrumbs.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg