Crispy Ravioli Recipe
Five cheese ravioli, fried to a golden brown, served with a spicy tomato dipping sauce.
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Ingredients
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Crispy Ravioli
Spicy Tomato Dipping Sauce
Method
Crispy Ravioli
- 1
Prep the ravioli
If using frozen ravioli, thaw completely and pat dry with paper towels. For fresh ravioli, gently blot any excess moisture so the breading will adhere.
- 2
Set up breading stations
Place the flour in a shallow wide bowl and season with 1/4 tsp salt and a pinch of black pepper. In a second bowl, whisk together the eggs and whole milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, remaining 3/4 tsp salt, and remaining black pepper; mix well.
- 3
Bread the ravioli
Working in batches, dredge each ravioli in flour (shake off excess), dip into the egg wash letting excess drip off, then press into the breadcrumb mixture until evenly coated. For an extra-crispy double-coat (optional), repeat the egg and breadcrumb step once more. Place breaded ravioli on a tray and let rest 10 minutes to help the breading adhere.
- 4
Heat the oil
Pour oil into a wide, heavy skillet or saucepan to a depth of about 1 to 1 1/4 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high heat until oil reaches 350°F (175°C) on a thermometer, or until a breadcrumb dropped into the oil sizzles and rises steadily but without excessive smoking.
- 5
Fry the ravioli
Fry ravioli in batches (do not overcrowd) for 1.5–2.5 minutes per side, turning once, until they are golden brown and crisp. Use a slotted spoon or spatula to transfer to a paper-towel-lined tray to drain. If oil temperature falls below 325°F, increase heat slightly; if it smokes or browns too quickly, lower the heat.
- 6
Finish and garnish
Season the fried ravioli lightly with an extra pinch of salt while hot. Arrange on a serving plate, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side if desired.
Spicy Tomato Dipping Sauce
- 7
Sweat aromatics
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 8
Build the sauce
Stir in the tomato paste and cook 30 seconds to deepen flavor. Add the crushed tomatoes, red pepper flakes, dried oregano, sugar (if using), salt, and pepper. Bring to a gentle simmer.
- 9
Simmer and finish
Reduce heat to low and simmer gently uncovered for 10–12 minutes to thicken and develop flavor, stirring occasionally. Taste and adjust heat/salt/sugar as needed. Stir in the fresh basil chiffonade just before serving.
- 10
Serve
Transfer sauce to a small bowl for dipping. The sauce can be served warm or at room temperature alongside the crispy ravioli.