Like Olive Garden's toasted ravioli, but better! This crispy fried ravioli is easy to make, yet impressive. Perfect for a party, or the family dinner table!
Author: The Chunky Chef
30frozen beef and cheese raviolithawed
1 1/2cupsItalian Panko breadcrumbs (or add some garlic powderItalian seasoning and dried parsley to plain panko breadcrumbs)
Canola oilfor frying
1jar marina saucewarmed, for dipping
Line a baking sheet with foil or waxed paper and set aside.
Whisk eggs and milk together in a shallow bowl.
Add breadcrumbs to another shallow bowl.
Set up your breading station so you're working towards the baking sheet (egg wash, breadcrumbs, baking sheet).
Add enough oil to your skillet or pan to be about 2- 2.5 inches deep. Heat over medium heat until the oil is hot enough. Test by tossing a few breadcrumbs in the oil... if they sizzle and bubble, the oil is ready.
Dip the ravioli in the egg wash, coat in the breadcrumbs, then place on the prepared baking sheet.
Repeat with remaining raviolis.
Fry several raviolis (remember to work in batches), for about 2 minutes per side.
Remove with a slotted spoon and place on a paper towel lined plate to drain.
Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan and minced parsley or basil.
** Recipe can be easily adapted to make larger quantities for a party. ** Breading can be done the day before frying, just remember to cover baking sheet with plastic wrap and refrigerate.