Ingredients

The following ingredients have 4 Servings
  • Canola oil (for frying)
  • 1 16 ounce package cheese ravioli, fresh or frozen (thawed)
  • 2 large eggs (lightly beaten)
  • 1 cup milk
  • 1 cup Italian seasoned breadcrumbs
  • 1 cup Panko breadcrumbs
  • ¼ cup grated Parmesan cheese

Instruction

  • Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
  • In a deep frying pan, heat 2-inches of oil over medium heat until a deep-fry thermometer reaches 325°F.
  • While the oil heats, whisk the eggs and milk in a shallow bowl.
  • In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs.
  • Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.
  • Next, dredge the ravioli in the breadcrumbs.
  • Place the ravioli in the hot oil, being careful not to burn yourself.
  • While the ravioli cooks, repeat the process with another ravioli.
  • Cook just 3-5 ravioli at-a-time, depending on the size of your pan.
  • Cook the ravioli 1-3 minutes or until crispy and golden brown.
  • Stir and flip the ravioli often with a wooden spoon or a cooking spider.
  • Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan.
  • Repeat until all ravioli are cooked.
  • Serve with marinara, honey mustard or your favorite dipping sauce.
  • Enjoy!