Fried Ravioli
11th February, 2010 - Posted by Emily - Comments
This is an original recipe, inspired by the fried ravioli I loved to eat in the dining center (the “DC”) during college at Bethel University. These probably contributed to my gaining the “Freshman 15″ but they are so delicious. Just don’t eat them once a week and you’ll be fine.
Fried Ravioli
Serves 2 or 3
1 package cheese ravioli from the refrigerated section of the grocery store. Recommended: Buitoni Riserva Quattro Formaggi Agnolotti
1/2 cup flour
3 eggs
1 cup italian bread crumbs
Marinara sauce, for serving. Recommended: Classico 4-Cheese
Vegetable oil, for frying
In a large saucepan, heat enough oil to be a few inches deep in your pan over medium to medium-high heat until it reaches 350 degrees (a candy/frying thermometer is helpful to have). Note: you can test the temperature of your oil but dropping a little piece of bread into the oil. If it bubbles and floats to the top and starts to fry, the oil is ready.
Make an assembly line with three bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with a small splash of water. Place the bread crumbs in the third bowl. Lastly, line a large plate with paper towels.
Dip the ravioli in the flour and coat completely. Then coat the ravioli in the eggs, then in the bread crumbs, coating completely. Next, coat in the egg and bread crumbs again. This second layer is key to getting a nice thick crust that will stay attached to the ravioli. Repeat with all ravioli.
Place 2 or 3 ravioli gently into the oil and fry until golden brown. Don’t add too many ravioli at once, or you will decrease the temperature of the oil leading to soggy ravioli. Remove the ravioli from the oil and let cool on the paper towel-lined plate. Repeat with remaining ravioli.
Warm the marinara sauce to serve with the ravioli. Serve with a salad to make a meal. Enjoy (in moderation)!!
