Italian Nachos Recipe

Prepare filling (optional)

If using fresh unfrozen ravioli that you want to re-fill or enhance: in a medium skillet over medium heat add 1 tsp olive oil (not listed) and sauté the minced onion until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add ground beef and ground pork, breaking up with a spoon, and cook until no longer pink, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Remove from heat, stir in 1/2 cup grated Parmesan, 2 tbsp chopped parsley and 1/4 cup ricotta if using. Cool completely before stuffing ravioli (if you are opening and refilling store ravioli). Note: If using pre-stuffed store-bought ravioli, skip this step and proceed to coating.

If using store-bought pre-filled ravioli: pat each ravioli dry with paper towels to remove surface moisture. Arrange three bowls for dredging: flour, beaten eggs, and mixed breadcrumbs (combine 1 cup plain breadcrumbs with 1/2 cup fine breadcrumbs). Lightly season the flour with a pinch of salt.

Working in batches of 6–8 ravioli, dredge each ravioli first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture to coat evenly. Place coated ravioli on a wire rack and let sit 10 minutes to set the coating (this helps prevent breading from falling off during frying).

Pour vegetable oil into a heavy-bottomed pot or deep-fryer so the oil depth is about 2 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test with one bread crumb—it should sizzle and brown in about 30–45 seconds.

Fry the coated ravioli in batches (do not overcrowd) for 2½–4 minutes, turning as needed, until golden brown and crisp. Adjust heat as necessary to keep the oil around 325–350°F so the ravioli cooks through without burning the coating.

Using a slotted spoon or spider, transfer fried ravioli to a paper towel–lined tray or wire rack set over a baking sheet. Immediately sprinkle with 1/4 cup grated Pecorino or Parmesan and a pinch of salt. Repeat with remaining ravioli.

Transfer the fried ravioli to a large serving platter or individual plates, scatter fresh basil leaves and lemon wedges around for optional brightness.

While the ravioli coating sets or while frying the first batch, make the spicy tomato dip. In a small saucepan heat 1 tbsp olive oil over medium heat. Add the chopped shallot and cook until softened, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Stir in the 14 oz crushed tomatoes and 1 tbsp tomato paste. Add 1/2 tsp red pepper flakes, 1/2 tsp smoked paprika, 1/2 tsp sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly and meld flavors.

Taste and adjust heat/salt. If you prefer a creamier, mellower dip, stir in 2 tbsp heavy cream or crème fraîche off heat. Stir in 1 tbsp chopped basil or parsley. Keep warm until serving.

Spoon the spicy tomato dip into a shallow serving bowl placed at the center of the ravioli “nachos” or serve alongside as a dipping sauce. Sprinkle additional grated Parmesan on top if desired.