Fried Ravioli
Transform your usual pasta night with these crispy and delightful fried ravioli. Each bite offers a savory crunch from the golden-brown coating, revealing the creamy spinach and ricotta filling inside. Paired perfectly with a warm marinara sauce for dipping, this dish is sure to become a family favorite for any occasion.
— Constant Cookbook
Ingredients
- 1 package of pre-made ravioli (I used spinach and ricotta stuffed raviolis)
- 1 egg – beaten
- 1 cup bread crumbs
- Olive Oil
Instructions
- Pour the oil into a large heavy bottom pan and heat over medium heat.
- While the oil is heating, whisk the eggs milk and put into a bowl. Put the breadcrumb parsley in a separate bowls. Dunk the ravioli in the liquid mixture and then in the bread crumbs. Place the ravioli on a plate, and continue with the remaining ravioli.
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 60-90 seconds on each side. Once golden brown, using a slotted spoon or pair of tongs, carefully transfer the fried ravioli to paper towel lined plate to drain.
- Grate fresh Parmesan on top of the fried ravioli, season with salt and pepper and serve with a bowl of warmed marinara sauce for dipping and herbs on top to garnish.
Nutrition
- Calories: 451 kcal
- Carbohydrate Content: 21 g
- Protein Content: 6 g
- Fat Content: 39 g
- Saturated Fat Content: 6 g
- Trans Fat Content: 0.3 g
- Cholesterol Content: 30 mg
- Sodium Content: 703 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Unsaturated Fat Content: 31 g
- Serving Size: 1 serving
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