Fried ravioli with Italian herbs
Votes: 1
Time: 20 min.
Complexity: average
Servings: 6-8
Complexity: average
Servings: 6-8
Italian ravioli make not only a filling dinner but also a delicious, crispy appetizer with a soft, cheesy filling. To make them, coat frozen ravioli in a mixture of flour, eggs, and Italian herb breadcrumbs, then deep-fry until golden brown. Sprinkle them with hot grated cheese until slightly melted, and serve with tomato marinara sauce. A great appetizer with a glass of wine or beer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Vegetable oil for frying
- 3 eggs, beaten
- Flour for breading
- 2 cups Italian breadcrumbs
- 1 pack frozen ravioli (approximately 270 gr.)
- Grated Romano cheese, for topping
- Chopped fresh parsley, for topping
- Marinara sauce for filing
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Recipes with similar ingredients: eggs, flour, Italian seasonings, breadcrumbs, ravioli, Pecorino Romano cheese, parsley, marinara sauce
Cooking the dish according to the recipe:
- In a cauldron over medium-high heat, heat 10 cm of vegetable oil until a deep-fry thermometer reads 175°C.
- Prepare the breading area by placing the eggs, flour, and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working with one piece at a time, dip the frozen ravioli in the egg mixture, then coat them in flour, dip them again in the egg mixture, and finally coat them in breadcrumbsPlace on a plate and repeat with the remaining ravioli.
- Fry the ravioli in batches until golden brown, turning them as needed and making sure they don't overcrowd the pan or overlap, about 2 minutes. Drain the cooked ravioli on paper towels.
- Sprinkle the hot ravioli with grated cheese and fresh parsley. Serve with your favorite marinara sauce.
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