December 12, 2018
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There’s something so magical about toasted ravioli, right? I’m sure you’ve had it before in some context. In Chicago, the deep dish pizza places usually have it on their menu. It’s truly simple to make at home, but feels like a special treat.
Maybe that’s why I wanted to be a good friend and share this with you around the holidays…call it my Christmas gift to you! I can imagine having a party where guests would hover around the kitchen and enjoy these tasty fried delights, right as they come out of the hot oil, like an interactive dinner show.
You start out with frozen ravioli and then set up a proper breading station. Then you dip baby dip!
This is something you can have your friends and family do with you too. Who says you have to stand there and do it yourself? Many hands make light work!
You want to work with the ravioli one by one, in order to give them the proper attention. Lay them out onto a plate or tray until you’re done with the entire batch. Then march them straight into a bubbling pot of hot oil.
Then after a few minutes, they come out the other side, perfectly crisp and kissed with a sun tan.
Then you sprinkle them with some shredded Romano cheese and fresh parsley, just to send them over the edge.
There’s not much to this recipe, but I show you the ropes, step-by-step, in our VIDEO below,EPISODE 5 of Bits & Pieces Cooking Show SEASON 5. I even throw in a few helpful tips to reach maximum success, even if you don’t have a deep-fry thermometer like I do. And once you sink your teeth into these babies, you’ll remember why we’re friends.
I’m sure you don’t need extra stress when it comes to holiday entertaining, so do yourself and your guests a favor, and keep it chill when preparing appetizers. Just serve these suckers with a side of your favorite store-bought marinara sauce, heated up in a pot. That marinara really is part of the flavor experience.
These humble little morsels have a delightful crunch on the outside, hot fluffy insides, and a chewy al dente bite from the pasta dough. That first mouthful is enough to make you pat yourself on the back and confirm that they were worth making. The only thing you might regret is not making enough. They’re even yummy the next day when you pop them into a countertop toaster oven and realize that they’re the tasty gift that keeps on giving!
Toasted Ravioli
These fried ravioli are the perfect crunchy and fluffy little appetizers for your holiday entertaining. All you need is a side of marinara!
Prep Time25 minutes mins
Cook Time15 minutes mins
Total Time40 minutes mins
Servings: 6
Author: Chef Julie Yoon
Ingredients
- 1 9-ounce package frozen cheese ravioli
- Vegetable oil for frying
- 3 large eggs lightly beaten
- All-purpose flour for breading
- 2 cups Italian-style breadcrumbs
- Kosher salt and pepper
- Shredded Romano cheese for topping
- Fresh parsley for topping
- Marinara sauce for dipping
Instructions
Heat 4 inches of vegetable oil in a heavy bottomed pot over medium-high heat until a deep-fry thermometer registers 350º F. Watch the video if you want to see how to do the “crumb test” in case you don’t have a deep-fry thermometer.
Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs lightly with salt and pepper and whisk together with a fork. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg, and finally in the breadcrumbs, patting to adhere. It helps to use one hand to handle the wet ingredients and the other hand for the dry ingredients, in order to avoid a clumpy mess.
Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon or spider and drain on a cooling rack set over a tray. While still hot, sprinkle with some romano and parsley. Serve with warmed marinara sauce.
TIP: These toasted ravioli are best when served fresh out of the oil, but if you want to hold them for a little bit, keep them on the baking rack set over the tray and keep them warmed in a low oven.
Deep fry thermometer:
Bamboo Spider Strainer:
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Author: julie
Filed Under: APPETIZER, HOLIDAY, SNACK
Tags: Cheese, Pasta, Tomato Sauce
