Description
Fried ravioli made with panko breadcrumbs and fresh, store-bought ravioli. A delicious appetizer to serve at any get-together!
Ingredients
- 12 Fresh Ravioli
- 2 Eggs
- ½ cups Italian Seasoned Bread Crumbs
- ½ cups Panko Bread Crumbs
- 1 teaspoon Italian Seasoning
- ½ teaspoons Kosher Salt
- ⅓ cups Milk
- 3 cups Oil For Frying (canola Or Peanut)
Preparation
Bring ravioli and eggs to room temperature by setting them on the counter for a few minutes.
Combine the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
Whisk together the eggs and milk in another bowl.
Dip the raviolis in the egg mixture and then dredge them in the breadcrumb mixture. Set each on a rack while you coat the others. Then repeat this process a second time so they are double-dipped. Let the raviolis set on the rack while the oil is coming up to temperature.
You can either deep-fry or pan-fry the raviolis. You are looking for an oil temperature of 350-375 F.
The raviolis take about 3 minutes to cook. When the oil is hot add a few of the raviolis into the pan (don’t crowd the pan). After about a minute and a half flip them to make sure they are cooking evenly. Once they are a nice golden color, take them out of the oil using a slotted spoon or spider. Set them on a paper towel lined plate while you finish frying the rest. The raviolis will puff up slightly just as they would if you boiled them.
Serve them warm or at room temperature. A warm marinara makes the perfect dipping sauce for this tasty appetizer
