6 Fried Cheese Ravioli Recipe
Make 6 Fried Cheese Ravioli Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ravioli
Frying & Serving
Method
Ravioli Prep & Breading
- 1
Thaw (if needed)
If ravioli are frozen solid, place them on a plate in the refrigerator for 30–60 minutes until partially thawed but still cold. If they are fresh or previously thawed, proceed.
- 2
Set up breading station
Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with 2 tablespoons cold water until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, 1/2 teaspoon salt, and black pepper; mix well.
- 3
Dry the ravioli
Pat each ravioli lightly with paper towel to remove excess moisture. This helps the breading adhere.
- 4
Dredge and bread (first coat)
Working in batches, dredge each ravioli in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. Place breaded ravioli on a tray in a single layer. Repeat until all ravioli are coated.
- 5
Double-coat (optional but recommended for kids' handling)
For a sturdier crust, return the breaded ravioli to the egg wash briefly, then press again into the breadcrumbs for a second coat. Transfer to a tray and chill in the refrigerator 10–15 minutes to help the coating set.
Frying & Serving
- 6
Heat oil
Pour about 3 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. If you don't have a thermometer, maintain medium-high heat but watch carefully to avoid burning.
- 7
Fry ravioli
Fry the breaded ravioli in small batches (3–4 pieces at a time) so they don't crowd the pan. Cook 2–3 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or tongs to transfer cooked ravioli to a paper towel–lined tray to drain. Maintain oil temperature between 325–350°F (160–175°C); reduce heat slightly if they brown too quickly.
- 8
Finish and season
While still hot, lightly sprinkle the fried ravioli with the remaining 1/2 teaspoon salt (if desired). Garnish with chopped parsley for color if using.
- 9
Serve
Serve 6 fried cheese ravioli warm with marinara sauce on the side for dipping. Provide a small ramekin of sauce per child and let them dip.
