Fried Ravioli

Name: Fried Ravioli
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 16 cheese ravioli; 1 egg; 80 g breadcrumbs; 40 g Parmigiano-Reggiano; for frying oil; marinara — to serve; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Fried Ravioli is a beloved street snack that brings a touch of indulgence to any casual gathering. Originating from the Italian-American communities, this dish has found a home in bustling street fairs and family cookouts, where the aroma of sizzling ravioli calls to passersby. Whether fried or baked, these pasta bites offer a delightful twist on traditional ravioli, trading soft pillows for a satisfyingly crisp exterior.

The magic of Fried Ravioli lies in its contrasting textures and flavors. A golden, crunchy coating gives way to a creamy, cheesy interior, with each bite enhanced by a dusting of Parmigiano-Reggiano. A light sprinkle of sea salt elevates the experience, making it irresistible alongside a tangy marinara dip. Serve these hot, right from the pan, when their crispness is at its peak.

Ingredients

16cheese ravioli
1egg
80 gbreadcrumbs
40 gParmigiano-Reggiano
for fryingoil
marinara — to serve
to tastefine sea salt

Method

Crack the egg into a shallow bowl and beat it lightly until the yolk and white are fully combined. In another shallow dish, mix the 80 g of breadcrumbs with the 40 g of finely grated Parmigiano-Reggiano. This mixture will give the ravioli a flavorful, crispy coating.
Dip each of the 16 cheese ravioli into the beaten egg, ensuring both sides are well coated. Allow any excess egg to drip off before transferring the ravioli to the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere evenly to each piece.
Pour enough frying oil into a deep skillet or heavy-bottomed pan to reach about 1 inch up the sides. Heat the oil over medium-high heat until it reaches 350°F (175°C), or until a small piece of bread dropped into the oil sizzles and turns golden in about 15 seconds.
Carefully add the coated ravioli to the hot oil in batches, avoiding overcrowding the pan. Fry each ravioli for about 2-3 minutes, turning occasionally, until they are golden brown and crisp on all sides. The ravioli should feel firm and the cheese inside should be hot and slightly melty.
Using a slotted spoon, remove the fried ravioli from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Immediately sprinkle them with fine sea salt to enhance their flavor while they are still hot.
Serve the fried ravioli immediately with a side of marinara sauce for dipping. The contrast between the hot, crispy ravioli and the cool, tangy sauce makes for a delightful appetizer or snack.