Toasted Ravioli Recipe
Make Toasted 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
Breading station
Frying
Finish & Serving
Method
Ravioli
- 1
Choose and dry ravioli
If using fresh ravioli that are wet from packaging, pat them dry gently with paper towels so the breading will adhere. If using frozen ravioli, thaw thoroughly and pat dry; drain any excess moisture.
Breading station
- 2
- 3
Season flour
Add the remaining 1 tsp kosher salt to the flour and stir briefly so the flour is lightly seasoned.
- 4
Bread the ravioli
Working in small batches to avoid soggy pieces, dredge each ravioli first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally coat thoroughly with the breadcrumb mixture, pressing gently so crumbs adhere. Place breaded ravioli on a wire rack set over a baking sheet; let rest 10 minutes to set the coating.
Frying
- 5
Heat oil
Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown within about 30 seconds.
- 6
- 7
Drain
Use a slotted spoon to transfer the fried ravioli to a paper towel–lined plate or a wire rack to drain excess oil. Immediately sprinkle lightly with a pinch of salt while still hot if desired. Repeat with remaining ravioli, bringing oil back up to temperature between batches.
Finish & Serving
- 8
Warm sauce
Warm the marinara sauce in a small saucepan over low heat or in the microwave until hot, stirring occasionally.
- 9
Serve
Arrange toasted ravioli on a serving platter. Spoon warmed marinara into a small bowl for dipping or drizzle lightly over the ravioli. Sprinkle with the reserved 2 tablespoons grated Parmesan and chopped parsley. Serve immediately with lemon wedges if using.