Caesar Salad with Fried Ravioli
Indulge in the ultimate twist on a classic with this irresistible Caesar Salad with Fried Ravioli. Crisp, golden-brown cheese ravioli takes center stage as a crunchy, delectable topping for the classic Caesar salad made with fresh romaine, zesty Caesar dressing, and a scattering of croutons. The ravioli, coated with a flavorful Parmesan-breadcrumb mixture and fried to perfection, adds a satisfying crunch and cheesy richness that elevates every bite. Optional anchovy fillets lend a briny kick for aficionados of bold flavors, while a squeeze of fresh lemon ties it all together. Ready in just 30 minutes, this unique combination of creamy, crispy, and savory elements is perfect as a standout appetizer, lunch, or even a light dinner. Whether entertaining guests or treating yourself to an upgraded classic, this dish is sure to impress.
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Recipe Information
Ingredients
- 12 pieces Cheese ravioli (fresh or frozen)
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs (plain or seasoned)
- 0.25 cups Grated Parmesan cheese
- 2 cups Vegetable oil (for frying)
- 2 hearts Romaine lettuce
- 0.5 cups Caesar dressing
- 0.5 cups Croutons
- 2 fillets Anchovy fillets (optional)
- 4 pieces Lemon wedges
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Place the cheese ravioli on a tray and lightly dust them with all-purpose flour. Set aside.
In a small bowl, whisk together the eggs and milk to create an egg wash.
In another bowl, combine the breadcrumbs and grated Parmesan cheese.
Dip each ravioli into the egg wash, then coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C).
Fry the breaded ravioli in batches for 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with a pinch of salt while still hot.
Chop the romaine lettuce into bite-sized pieces and place them in a large bowl.
Toss the lettuce with the Caesar dressing until evenly coated.
Divide the dressed romaine among serving plates. Top each plate with croutons, optional anchovy fillets, and a sprinkle of black pepper.
Arrange the fried ravioli on top of or around the salad as a crispy topping or accompaniment.
Serve immediately with lemon wedges on the side for a squeeze of freshness before eating.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 253 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 568 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.
