Why you’ll love these fried ravioli
These fried ravioli are just further proof there’s always a way to put pasta on the menu. These perfectly crispy fried beef ravioli with marinara dip are just what your game day needs. And, honestly, there’s always a hit when we serve them, so you won’t be disappointed.
Just a quick recipe history: These crispy little beef-filled nuggets – usually called toasted ravioli, or toasted ravs for short, even though they’re typically deep fried – were created in St. Louis in the 1940s. They’re usually called toasted ravioli or toasted ravs, even though they’re Although, their restaurant of origin is widely debated, they’re deliciousness is not.
More stuffed pasta recipes: butternut squash ravioli sauce / lobster ravioli sauce / Greek tortellini pasta salad / sausage tortellini soup
Recipe tips & tricks:
- Defrost your ravioli – You don’t have to boil them in water, but we recommend thawing your ravioli before dredging and frying.
- Too puffy? If you find that your ravioli are puffing up to much, pierce the ravioli with a knife to allow air to escape while they’re cooking.
- Keep the temp just right – We like to use a candy thermometer to monitor the temperature of our frying oil, so we really recommend this, but if you don’t have one, you’ll be able to tell when it’s hot when a few breadcrumbs sizzle.
- Don’t skip the garnish – Traditionally, these are served with a bit of sprinkled parmesan, but we also like to give them a little pop of color and flavor with some fresh chopped basil.
Don’t want to deep fry them?
You can definitely toast them instead! We’ve tried both methods, and while we prefer the deep fried ones, you can get pretty good results by baking the ravioli.
To do so, place your breaded raviolis on a parchment lined baking sheet and bake for 20 – 25 minutes at 400˚F.
Fried Ravioli
Ingredients
- 1 12-16 ounce package beef ravioli
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup milk
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon garlic powder
- Salt & pepper (to taste)
- Canola oil (for frying)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons finely chopped fresh basil
- 1 cup store-bought marinara sauce
Instructions
- Set up a dredging station. Place flour in one shallow bowl. In a second bowl, whisk together the egg and water. In the last bowl, mix the breadcrumbs, cheese, garlic powder and salt & pepper.
- Bread the ravioli. Dip each ravioli into the flour and press until lightly coated, shaking off any excess. Next, dip the ravioli into the egg wash to coat. Then trasnfer the ravioli to the breadcrumb mixture and press gently and turn to coat the ravioli completely.
- Fry the ravioli. Heat about an inch of oil in a skillet over medium heat. When it’s hot about (about 375˚F), fry the ravioli in batches until golden brown—about 2-3 minutes per side. Don’t overcrowd the pan. When the ravioli is golden brown and crispy, use a spider or slotted spoon to transfer them to a paper towel-lined baking sheet to drain off any extra oil. We like to use a cooling rack over the paper towel to help keep the ravioli extra crispy.
- Garnish and serve. Sprinkle with additional grated cheese and fresh basil and serve with marinara for dipping.
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