Okay, friends, gather ’round because I’m about to share a little secret weapon of mine.Deep-fried ravioliImagine your favorite, comforting pasta pockets, but taken to a whole new level of deliciousness. With a golden, crunchy exterior. Is it a cross between lasagna and mozzarella stick? What are some of the best appetizers for game night? What is a casual My family begs me to make it – seriously, I can’t get away with not making it for birthdays. It’s surprisingly easy too, which is always a win in my book.
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What is deep-fried ravioli?
Let’s break it down.Deep fried ravioli, sometimes called Toasted Ravioli (especially if it’s from St. Louis!), are precisely what they sound like: ravioli that have been breaded and then deep-fried until golden brown and crispy. Think of it as a savory, bite-sized snack that’s bursting with flavor. It’s essentially taking a classic Italian staple and giving it a fun, Americanized twist. It’s super popular as an appetizer, but honestly? I’ve been known to make a whole meal out of it. No judgment here! You can use fresh or frozen ravioli for this. I’ve used both, and honestly, frozen ravioli works just as well in a pinch. They’re already cooked, so you just need to crisp up the outside.
Why you’ll love this recipe?
Oh, where do I even begin? First and foremost, the *flavor*. You get that rich, savory filling of the ravioli – usually a blend of cheeses and maybe some meat or vegetables – paired with the salty, crunchy coating. It’s an explosion of textures and tastes that will seriously make your taste buds sing. The simplicity of this recipe is another huge win. It looks and tastes fancy, but honestly, it’s so easy to throw together. I’m talking, like, ready-in-under-30-minutes easy. Perfect for those nights when you want something satisfying but don’t want to spend hours in the kitchen. What I love most about this is how versatile it is! You can serve it with marinara sauce for dipping, a Creamy Pesto, or even just a sprinkle of Parmesan cheese. You can also get creative with the fillings! I’ve tried using different types of ravioli, like spinach and ricotta or even lobster ravioli, and they all turn out amazing. It’s also incredibly cost-efficient. Ravioli is relatively inexpensive, and you probably already have most of the other ingredients in your pantry. It’s a total budget-friendly option that doesn’t compromise on flavor. I always make extra because they disappear fast! Compared to making something like homemade mozzarella sticks, this is so much less fuss. Plus, it’s a total crowd pleaser – even my picky eaters devour them.
How do I make deep-fried ravioli?
Quick Overview
Making Deep-fried ravioli is seriously a breeze. You’ll start by prepping your breading station. Then, you’ll dip each ravioli into the egg mixture and then into the breadcrumbs, making sure they’re fully coated. Finally, you’ll fry them in hot oil until they’re golden brown and crispy. The whole process takes just a few minutes, and the results are absolutely worth it. Trust me, you’ll be amazed at how easy it is to create such a delicious and impressive appetizer. The key is to not overcrowd the pan when frying and to keep an eye on the temperature of the oil.
Ingredients
For the Ravioli:
- 1 (20-25 ounce) package of your favorite ravioli (cheese, meat, or vegetable – I prefer cheese!)
- You can use fresh or frozen, but if frozen, make sure to thaw them slightly before frying so the insides heat up properly.
For the Breading: What is the
- 1 cup all-purpose flour, 1 ts
- 2 large eggs, beaten.
- 2 cups panko breadcrumbs. 1 cup
- 1 teaspoon garlic powder. 1 tablespoon salt.
- 1 teaspoon Italian seasoning.
- 12 teaspoon salt.
- 12 teaspoon black pepper. 1 teaspoon salt.
- Don’t skip the panko! They make the ravioli extra crispy. Can you use regular breadcrumbs?
For Frying:
- Vegetable oil, for frying (about 3-4 cups)
- How much oil do you need to submerge a ravioli?
What is the step-
Step 1: Prepare Your Bread Station
Set up three shallow dishes. In the first, place the flour and in the second, the eggs. In the third, combine the panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This assembly line will make the breading process much smoother. I usually do this right next to my stovetop so I can easily transfer the breaded ravioli to the hot oven.
Step 2: Heat the Oil
Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). You can use a thermometer to check the temperature. If you don’t have a thermometer, you can test the oil by dropping a breadcrumb into it. If it sizzles and turns golden brown in about 30 seconds, the oil is ready. Be careful not to overheat the oil, as it can burn the ravioli.
Step 3: Bread the Ravioli
Take each ravioli and dredge it in the flour, making sure it’s fully coated. Then, dip it in the beaten eggs, and finally, coat it thoroughly with the panko breadcrumb mixture. Press the breadcrumbs gently onto the ravioli to ensure they adhere well. This is where the magic happens! The breading is what gives the ravioli that amazing crispy texture. I find it easiest to use one hand for the wet ingredients (flour and egg) and the other hand for the dry ingredients (breadcrumbs) to avoid getting my fingers too messy.
Step 4: Fry the Ravioli
Carefully place the breaded ravioli into the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to remove the ravioli from the oil and place them on a wire rack lined with paper towels to drain any excess oil. This is important to keep them from getting soggy.
Step 5: Serve and Enjoy!
Serve the Deep-fried ravioli immediately while they’re still hot and crispy. Offer your favorite dipping sauces, such as marinara sauce, pesto, or a creamy Alfredo. Sprinkle with grated Parmesan cheese or fresh herbs for an extra touch of flavor and presentation. Watch them disappear! They’re seriously addictive. I always serve them with a side of warm marinara sauce – it’s the perfect complement to the crispy, cheesy ravioli.
What should I serve it with?
This deep-fried ravioli recipe is fantastic on its own as an appetizer or snack, but it also pairs well with a variety of other dishes to create a complete and satisfying meal. I love to put it out for game night with a bunch of other appetizers like Mini Pizzas and sliders. Here are a few of my favorite serving suggestions:
As an Appetizer:
- Serve with a variety of dipping sauces, such as marinara sauce, pesto, Alfredo sauce.
- Offer a selection of cheeses, such as Parmesan, mozzarella, or provolone, for grating or dipping.
- Arrange the ravioli on a platter with fresh herbs, such as basil or parsley, for an elegant dinner.
As a Main Course: As an alternative to
- Serve alongside a simple green salad with light vinaigrette.
- What are some good accompaniments for tomato soup?
- Serve with roasted vegetables, such as asparagus, broccoli, or zucchini.
For a Party:
- Set up a deep-fried ravioli bar with a variety of dipping sauces and toppings for guests to customize their own creations.
- Serve alongside other appetizers, such as meatballs, bruschetta, or mozzarella sticks.
- Offer a selection of drinks, such as beer, wine, or sparkling water, to complement the flavors of the ravioli.
I usually end up making a big batch of these for parties and they are always the first thing to go. One of my favorite family traditions is to make these on New Year’s Eve. It’s a fun and festive way to celebrate!
Top Tips for Perfecting Your Deep-Fried Ravioli
Over the years, I’ve learned a few tricks that can help you make the perfect deep-fried ravioli every time. Here are my top tips:
Don’t Overcrowd the Pot:
Frying too many ravioli at once can lower the temperature of the oil, resulting in soggy, undercooked ravioli. Work in batches to ensure that each ravioli is cooked to perfection. I usually fry about 4-5 at a time, depending on the size of my pot.
Maintain the Oil Temperature:
Use a thermometer to monitor the temperature of the oil and adjust the heat as needed to maintain a consistent 350°F (175°C). If the oil gets too hot, the ravioli will burn on the outside before they’re cooked through on the inside. If it’s not hot enough, they’ll be greasy. Patience is key!
Use Panko Breadcrumbs:
Panko breadcrumbs are larger and lighter than regular breadcrumbs, which gives the ravioli a crispier texture. They’re also less likely to absorb excess oil, resulting in a less greasy final product. Trust me, the panko makes a difference!
Don’t Skip the Flour:
Dredging the ravioli in flour before dipping them in the egg mixture helps the breadcrumbs adhere better, resulting in a thicker, more even coating. It also helps to create a barrier that prevents the ravioli from becoming soggy.
Get Creative with the Fillings:
While cheese ravioli is the most popular choice for deep-fried ravioli, you can also use other types of fillings, such as meat, vegetables, or even seafood. Experiment with different flavor combinations to find your favorite. I’ve found that spinach and artichoke ravioli are especially delicious when deep-fried.
Add Flavor to the Breadcrumbs:
Don’t be afraid to get creative with the breadcrumb mixture. Add different spices, herbs, or cheeses to customize the flavor to your liking. I sometimes add a pinch of red pepper flakes for a little heat.
I had one memorable experience when I accidentally used Seasoned Salt instead of regular salt in the breadcrumbs. It actually turned out amazing! The extra flavor added a nice touch to the ravioli. It just goes to show that sometimes mistakes can lead to delicious discoveries.
Storing and Reheating Tips
If you have any leftover deep-fried ravioli (which is rare in my house!), here are a few tips for storing and reheating them:
Room Temperature:
Cooked deep-fried ravioli can be stored at room temperature for up to 2 hours. After that, they should be refrigerated to prevent bacterial growth.
Refrigerator Storage:
Store leftover ravioli in an airtight container in the refrigerator for up to 3-4 days. To prevent them from becoming soggy, place a layer of paper towels between the ravioli to absorb any excess moisture. I find that glass containers work best for keeping them fresh.
Freezer Instructions:
For longer storage, you can freeze deep-fried ravioli. Place the ravioli in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe bag or container and store in the freezer for up to 2-3 months. Thaw completely before reheating.
Reheating:
The best way to reheat deep-fried ravioli is in the oven. Preheat your oven to 350°F (175°C) and place the ravioli on a baking sheet lined with parchment paper. Bake for 5-10 minutes, or until heated through and crispy. You can also reheat them in an Air Fryer for a similar result. Avoid microwaving them, as they will become soggy.
Glaze Timing Advice:
If you plan to store the ravioli, it’s best to add the dipping sauce or glaze just before serving. This will prevent them from becoming soggy during storage.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for deep-fried ravioli! It’s a simple, delicious, and crowd-pleasing appetizer that’s perfect for any occasion. Whether you’re hosting a party, looking for a quick and easy snack, or just craving something comforting, this recipe is sure to hit the spot. It’s also incredibly customizable, so feel free to experiment with different fillings, sauces, and toppings to create your own signature version. If you love this recipe, you might also enjoy my recipes for fried pickles or homemade mozzarella sticks. These are also guaranteed hits at any gathering! I can’t wait to hear how yours turns out! Don’t forget to leave a comment below and let me know what you think. And if you try any fun variations, be sure to share them with me. Happy frying!
Crispy Fried Mushroom Skewers: A Delightful Snack for Any Gathering
Ingredients
Main Ingredients
- 1.5 cups buttermilk for marinating
- 3 cups button mushrooms cleaned and trimmed
- 1 quart vegetable oil for frying
- 2 cups panko breadcrumbs for coating
- 1 teaspoon smoked paprika for flavor
- 1 teaspoon garlic powder for flavor
- 0.5 teaspoon salt for seasoning
- 0.25 teaspoon black pepper freshly ground
- 8 wooden skewers soaked in water
- 0.75 cup ranch dressing for dipping
Instructions
Preparation Steps
- In a large bowl, combine the mushrooms with buttermilk and let them marinate for 15 minutes.
- Heat vegetable oil in a deep pot to 350°F.
- In a separate bowl, mix breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
- Remove mushrooms from buttermilk, allowing excess to drip off, then coat them in the breadcrumb mixture.
- Thread coated mushrooms onto skewers.
- Carefully place the skewers into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
- Drain skewers on paper towels before serving with ranch dressing.
