Rachel's Fried Ravioli

Recipe by the80srule
READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 24
    ravioli, squares (about 48 if using mini raviolis)
  • olive oil (for frying)
  • BATTER
  • 1
    cup milk
  • 5
    tablespoons whole wheat flour (you can use all-purpose flour if you don't have this on hand, batter should be runny but able to sti)
  • 14
    teaspoon pepper
  • 14
    teaspoon kosher salt
  • 14
    teaspoon basil
  • BREADING
  • 2
    cups panko breadcrumbs, bread flakes (normal breadcrumbs will work too)
  • 2
    teaspoons italian seasoning
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DIRECTIONS

  • Coat the raviolis in batter, drip off the excess, then coat in the breading.
  • Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels.
  • Shake some parmesan cheese or queso cotija on them.
  • Serve with salsa and/or marinara sauce for dipping.
  • NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.
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