Ingredients
- 25 ounces frozen cheese ravioli (thawed, I used Great Value brand)
- 3–4 cups vegetable oil
- 1 cup all-purpose flour (spooned and leveled)
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 large eggs
- ⅓ cup whole milk
- 1 cup Italian bread crumbs
- ¾ cup panko bread crumbs
- ¾ cup freshly grated parmesan cheese (divide ½ cup for breading, ¼ cup for garnish)
- 1 tablespoon freshly chopped parsley (optional garnish)
Instructions
- Thaw the Ravioli: Thaw frozen ravioli overnight in the refrigerator or boil for a few minutes and pat dry with paper towels. (Do not fry frozen ravioli as they can pop and cause burns.)
- Prepare the Breading: In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk the eggs and milk together until fully combined. In a third shallow dish, combine the Italian bread crumbs, panko bread crumbs, and ½ cup of the freshly grated parmesan cheese.
- Heat the Oil: Fill a deep-sided skillet with 3-4 cups of vegetable oil over medium-high heat. The oil should be enough to fully submerge the ravioli. Attach a candy or deep-frying thermometer to the side of the skillet. Heat the oil to 325°F.
- Bread the Ravioli: Dredge each ravioli first in the flour mixture, shaking off the excess. Next, dip it in the egg mixture, then coat it in the bread crumb and parmesan mixture. Place each breaded ravioli on a parchment paper-lined baking sheet.
- Fry the Ravioli: Once the oil reaches 325°F, carefully add 5-7 ravioli at a time. Fry for 2-3 minutes per side, or until golden brown. The ravioli will puff up, which is normal. Keep an eye on the temperature, adjusting the heat as needed to maintain 325°F.
- Drain and Serve: Place the cooked ravioli on a paper towel-lined baking sheet. Sprinkle with the remaining ¼ cup of parmesan cheese and garnish with chopped parsley (optional). Serve warm with dipping sauce.
Notes
- For added flavor, serve with marinara sauce, ranch dressing, or garlic butter for dipping.
- Ensure the oil temperature stays consistent during frying to achieve the perfect crispy texture without overcooking.
- If you prefer a lighter version, you can bake the breaded ravioli in a preheated oven at 400°F for 12-15 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 1g
- Sodium: 328mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
