Kristy Cook
Ingredients
- 1 package about 18 ounces refrigerated ravioli (cheese or meat-filled)
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Vegetable oil for frying
- Marinara sauce for serving
Instructions
Prepare the Ravioli:
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Begin by laying out the ravioli on paper towels to remove any excess moisture. This step is crucial for ensuring the breading adheres properly.
Set Up Breading Station:
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In a shallow bowl, whisk together the eggs and water until well combined. This will serve as your egg wash.
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In another shallow bowl, mix the Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and salt. This mixture will be your breading.
Bread the Ravioli:
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Dip each ravioli first into the egg wash, ensuring both sides are coated. Allow any excess to drip off.
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Then, dredge the ravioli in the breadcrumb mixture, pressing gently to coat well on both sides. Place the breaded ravioli on a plate or wire rack. Repeat with all the ravioli.
Fry the Ravioli:
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Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or deep fryer to 350°F (175°C).
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Fry the ravioli in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy.
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Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain any excess oil.
Serve:
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Serve the fried ravioli warm with a side of marinara sauce for dipping. Garnish with additional grated Parmesan cheese or fresh herbs if desired.
