Some people might think it’s strange to fry pasta. I think it’s totally normal. And I fully encourage such behavior, because without it, we’d never be able to enjoy Fried Ravioli.
There are a few simple things in life that give me great great joy. Getting an extra 5 minute massage while getting a manicure, freshly washed sheets, having someone else clean up the kitchen after I make a giant mess, watching the Hunger Games or Harry Potter over and over and over again, and Fried Ravioli. It’s the little things in life that really make the world a better place and I think this Fried Ravioli does just that.
Quite simply, it’s whatever kind of ravioli you like, breaded and fried. Simple. Easy.
Maybe you’re 5 cheese kind of person, or wild mushroom kinda gal or perhaps a butternut squash guy or maybe you’re the spinach and cheese type. Come to think of it, there should probably be a chicken parmesan stuffed ravioli. I’d like to be that kind of person. Whatever kind of ravioli person you are, the technique is the same and it will yield delicious snacks that will make you and all your loved ones happy. This I can promise!
Serve it alongside of your favorite kind of tomato sauce and appetizers are ready. Or turn it into a Fried Ravioli tasting party and serve up a handful of assorted fillings and pour everyone a glass of vino, turn on some tunes and dance the night away.
Fried Ravioli
Some people might think it’s strange to fry pasta. I think it’s totally normal. And I fully encourage such behavior, because without it, we’d never be able to enjoy Fried Ravioli.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine Italian
- 1 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 2 cups panko bread crumbs mixed with 3 tablespoons chopped flat leaf parsley
- 1 box store-bought ravioli
- freshly grated Parmesan
- chopped herbs to garnish basil, parsley, chives, whichever you prefer
- 1 jar store bought marinara sauce
- kosher salt and freshly cracked black pepper
-
Pour the oil into a large heavy bottom pan and heat over medium heat.
-
While the oil is heating, whisk the eggs milk and put into a bowl. Put the breadcrumb parsley in a separate bowls. Dunk the ravioli in the liquid mixture and then in the bread crumbs. Place the ravioli on a plate, and continue with the remaining ravioli.
-
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 60-90 seconds on each side. Once golden brown, using a slotted spoon or pair of tongs, carefully transfer the fried ravioli to paper towel lined plate to drain.
-
Grate fresh Parmesan on top of the fried ravioli, season with salt and pepper and serve with a bowl of warmed marinara sauce for dipping and herbs on top to garnish.
Make sure and use the refrigerated ravioli for this as they are ready to eat.
Calories: 451kcal | Carbohydrates: 21g | Protein: 6g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 703mg | Potassium: 416mg | Fiber: 3g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 2mg
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
,
, ,Balanced
, Some people might think it’s strange to fry pasta. I think it’s totally normal. And I fully encourage such behavior, because without it, we’d never be able to enjoy Fried Ravioli. There are a few simple things in life that give me great great joy. Getting an extra 5 minute massage while getting a
, http://www.edamam.com/ontologies/edamam.owl#recipe_c0f59a9f12b882402632fcb877bea003
, 10
, Balanced
, Sugar-Conscious,Low Potassium,Kidney-Friendly,Vegetarian,Pescatarian,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
,
, Ingredients:
- 1 package of pre-made ravioli (I used spinach and ricotta stuffed raviolis)
- 1 egg – beaten
- 1 cup bread crumbs
- Olive Oil
,
, Some people might think it’s strange to fry pasta. I think it’s totally normal. And I fully encourage such behavior, because without it, we’d never be able to enjoy Fried Ravioli. There are a few simple things in life that give me great great joy. Getting an extra 5 minute massage while getting a manicure, freshly washed sheets, having someone else clean up the kitchen after I make a giant mess, watching the Hunger Games or Harry Potter over and over and over again, and Fried Ravioli. It’s the little things in life that really make the world a better place and I think this Fried Ravioli does just that. Quite simply, it’s whatever kind of ravioli you like, breaded and fried. Simple. Easy. Maybe you’re 5 cheese kind of person, or wild mushroom kinda gal or perhaps a butternut squash guy or maybe you’re the spinach and cheese type. Come to think of it, there should probably be a chicken parmesan stuffed ravioli. I’d like to be that kind of person. Whatever kind of ravioli person you are, the technique is the same and it will yield delicious snacks that will make you and all your loved ones happy. This I can promise! Serve it alongside of your favorite kind of tomato sauce and appetizers are ready. Or turn it into a Fried Ravioli tasting party and serve up a handful of assorted fillings and pour everyone a glass of vino, turn on some tunes and dance the night away. Fried Ravioli Some people might think it’s strange to fry pasta. I think it’s totally normal. And I fully encourage such behavior, because without it, we’d never be able to enjoy Fried Ravioli. Prep Time 10 minsCook Time 5 minsTotal Time 15 mins Course AppetizerCuisine Italian 1 cup vegetable oil1 egg1/2 cup milk2 cups panko bread crumbs mixed with 3 tablespoons chopped flat leaf parsley1 box store-bought raviolifreshly grated Parmesanchopped herbs to garnish basil, parsley, chives, whichever you prefer1 jar store bought marinara saucekosher salt and freshly cracked black pepper Pour the oil into a large heavy bottom pan and heat over medium heat.While the oil is heating, whisk the eggs milk and put into a bowl. Put the breadcrumb parsley in a separate bowls. Dunk the ravioli in the liquid mixture and then in the bread crumbs. Place the ravioli on a plate, and continue with the remaining ravioli.When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 60-90 seconds on each side. Once golden brown, using a slotted spoon or pair of tongs, carefully transfer the fried ravioli to paper towel lined plate to drain.Grate fresh Parmesan on top of the fried ravioli, season with salt and pepper and serve with a bowl of warmed marinara sauce for dipping and herbs on top to garnish. Make sure and use the refrigerated ravioli for this as they are ready to eat. Calories: 451kcal | Carbohydrates: 21g | Protein: 6g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 703mg | Potassium: 416mg | Fiber: 3g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 2mg Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking Post navigation
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