Fried Ravioli Recipe
ricotta stuffed ravioli, breaded, seasoned and fried, served with marinara.
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Ingredients
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Ravioli Filling
Ravioli Dough
Breading
Frying
Serving
Method
Ravioli Filling
- 1
Prepare the filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, 1 egg, salt, black pepper, and chopped parsley. Mix until well combined and set aside.
Ravioli Dough
- 2
Make the dough
In a large bowl, combine 2 cups of flour and salt. Make a well in the center and add 2 eggs and olive oil. Mix together until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Forming Ravioli
- 3
Roll out the dough
After resting, divide the dough into quarters. Roll out one quarter at a time on a floured surface to about 1/16 inch thickness.
- 4
Fill the ravioli
Place small mounds (about 1 teaspoon) of the filling on one half of the rolled dough, spacing them about 2 inches apart. Fold the other half of the dough over the filling, pressing down to seal. Use a fork to crimp the edges and ensure they are sealed.
Breading
- 5
Prepare the breading station
Set up three shallow dishes: one with 1 cup of flour, one with 2 beaten eggs, and one with 2 cups of breadcrumbs mixed with garlic powder, Italian seasoning, salt, and black pepper.
- 6
Bread the ravioli
Dip each ravioli first in the flour, then in the beaten eggs, and finally coat with the breadcrumb mixture. Set aside on a plate.
Frying
- 7
Fry the ravioli
In a deep skillet or frying pan, heat vegetable oil over medium heat until hot (around 350°F or 175°C). Fry the ravioli in batches, for about 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serving
- 8
Serve
Serve the fried ravioli hot with marinara sauce for dipping.