I know it’s called Crispy Ravioli, but make no mistake about it – these are fried, and crispy sounds better than fried. I tried, I really did, to do a baked version of these and was sadly disappointed. They weren’t… crispy, or golden, or… fried. They were pale, soggy, sad imitations of what this dish is not. Sorry Friends, but fried is the only way… just call them “crispy” and you may feel a little better… I know I do….
I have had this on my “To Make” list for a while, as I am obsessed with everything pasta and saucy. These are great to feed a crowd, or as a mid Saturday “it’s too late for lunch and too early for dinner”, which I call “Lupper” or “Linner”.
It is cheaper to buy frozen ravioli then fresh, and since you are precooking them it really doesn’t matter what form you buy them in, just make sure they are good quality and feel free to use ones with different fillings for a new twist. Best part: you can bread these a day in advance and keep them in the fridge until its time to cook. If they are not being consumed right after cooking, keep them warm in the oven on low and make sure the Italian Marinara Dipping Sauce is piping hot when it’s time to present. Speaking of Marinara sauce, I despise all the store-bought varieties, so I inserted a link (well, 2 links now) for you to one of my recipes. Again, the Marinara can be pre-made days in advance and taken out when needed. 🙂
See why this Crispy Ravioli recipe makes such a great crowd pleasing dish?!
Crispy Ravioli
Ingredients
- 1 500 g package cheese ravioli fresh or frozen
- 1/2 cup flour
- 2 large eggs
- 2 teaspoons water
- Salt and black pepper to taste
- 1 recipe Italian Seasoned Breadcrumbs
- enough canola oil for frying
- Parmesan cheese grated
- 1 recipe Italian Marinara Dipping Sauce
Instructions
- Cook ravioli until al dente (follow directions on the package). Drain and let cool
- Prepare a dredging station by filling 1 bowl with the flour, another bowl with the eggs (beaten) with water and a pink of both salt and black pepper, and the last one with the Italian seasoned breadcrumbs
- Once the ravioli have cooled and dried (use paper towel and pat the pasta to help this along), take each ravioli, dust in the flour bowl, then a quick twirl in the egg mixture, and then using a clean hand – dredge with the breadcrumbs. Put the finished dredged ravioli on a separate plate.
- Once all ravioli have been coated with the breadcrumbs, heat up canola oil in a deep pot to 350°
- Fry the ravioli in batched (a few at a time), for about 60 – 90 seconds each side or until golden brown
- Once cooked, using a slotted spoon or metal tongs, remove the ravioli and place on a paper towel lined plate – as soon as you take the entire batch out, sprinkle with some grated Parmesan cheese
- Eat these warm with warm Marinara Sauce !
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