Super Duper Easy Fried Ravioli Yum Recipes

RACHEL'S FRIED RAVIOLI

Steps:

• 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.

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

THE BEST FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
• Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
• Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
• Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

SUPER DUPER EASY FRIED RAVIOLI - YUM!

Steps:

• 1. Italian Style Fried Ravioli After the cheese ravioli is thawed pat dry and set aside. In a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Italian Seasoning Blend, mix well. In the next bowl, place the Italian panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper, mix.
• 2. Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
• 3. Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a Marinara Sauce. I used Bertolli brand.
• 4. Southwestern Fried Ravioli After the meat & cheese ravioli is thawed pat dry and set aside, in a shallow bowl beat 2 eggs with the capful of Mrs. Dash's Southwest Seasoning Blend, mix well. In the next bowl place the plain Panko bread crumbs, add a dash or 2 of salt, and a couple of turns of freshly ground pepper and the cayenne pepper, mix.
• 5. Dredge the ravioli through the egg wash and then into the bread crumbs. Place on a large dish or platter. Continue until all the ravioli is covered in the bread crumbs.
• 6. Heat the canola oil to medium high heat and fry the ravioli 6 at a time. Keep the ones done warm until you are all done. Serve with a salsa. I used my own homemade salsa.
• 7. Note: There are so many variations to this recipe and if you make your own ravioli then the variations are endless! I was very pleased how my first run on this turned out and will be adding other variations in the future. Like spinach, portabella mushroom and cheese ravioli!