Breaded Ravioli
Crispy, golden, and irresistibly delicious, breaded ravioli is the perfect appetizer or snack to elevate your next gathering. This crowd-pleasing recipe takes tender fresh or frozen ravioli and transforms them into crunchy bites of perfection with a flavorful coating of Italian-style breadcrumbs, Parmesan cheese, and dried oregano. After being dredged in a classic three-step breading process and fried to crispy perfection, they’re served warm with a side of tangy marinara sauce for dipping. With just 15 minutes of prep and a quick fry time, this restaurant-inspired dish is surprisingly simple to make at home. Whether you’re hosting a party or indulging in a snack night, breaded ravioli will leave your taste buds begging for more.
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Recipe Information
Ingredients
- 20 pieces Fresh or frozen ravioli
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Italian-style breadcrumbs
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 4 cups Vegetable oil (for frying)
- 1 cup Marinara sauce (for serving)
Instructions
Prepare a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs and milk, and one with a mixture of breadcrumbs, Parmesan cheese, salt, black pepper, and dried oregano.
If using frozen ravioli, thaw them according to package instructions. Dry the ravioli with a paper towel to ensure the breading sticks.
Dredge each ravioli in flour, shaking off the excess. Dip it into the egg mixture, coating completely, then press it into the breadcrumb mixture, ensuring it is fully coated. Place the breaded ravioli on a baking sheet.
Heat vegetable oil in a large heavy-bottomed pot or deep skillet over medium heat until it reaches 350°F (175°C). Use a cooking thermometer to monitor the temperature.
Fry the breaded ravioli in batches, about 4–6 at a time, to avoid overcrowding the pot. Cook them for 2–3 minutes per side, or until golden and crispy.
Use a slotted spoon to remove the fried ravioli and place them on a plate lined with paper towels to drain excess oil.
Serve the breaded ravioli warm with marinara sauce on the side for dipping.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.7 g | 346% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 802 mg | 62% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
