How to make it

  • Pour enough vegetable oil into a large, deep pot so that it reaches a depth of 1 inch. Warm oil over medium heat until a deep-fry thermometer registers 325F. Line a baking sheet with parchment or foil, and line a plate with paper towels.
  • While vegetable oil is heating, whisk together egg and milk in a shallow bowl. Place bread crumbs in a separate shallow bowl.
  • Working in batches, dip ravioli into egg mixture, allowing excess to drip back into bowl, then coat with bread crumbs. Place coated ravioli on baking sheet. Discard any remaining bread crumbs.
  • Fry ravioli in batches, turning occasionally, until golden brown, about 3 minutes total. Be careful not to crowd ravioli in pan, and make sure oil comes back to 325F before adding another batch of ravioli.
  • Transfer fried ravioli to lined plate to drain. Sprinkle fried ravioli with grated Parmesan cheese.
  • Warm marinara sauce in a pan over medium-low heat or in a microwave. Spoon sauce into 4 small bowls.
  • Serve fried ravioli with warmed marinara on the side.

Reviews & Comments 3

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  • sassafras 14 years ago
    Gotta love fried ravioli and I always save pork or beef fat for frying them in. This is a 5 fork been there and eaten it recipe.
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post - I make them too but use frozen raviolis. Everyone always raves about them.
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  • mrscoach 14 years ago
    Here in the St.L, MO area these are very common. We call it Toasted Ravioli. There is an old Italian neighborhood called 'The Hill' where these originated years ago from a mistake (highly recommend going to dinner on The Hill if you get to St. Louis. GREAT food.) We're lucky enough to be able to buy oven-ready versions in our grocery stores. St.L = home of toasted rav, pork steaks, and gooey butter cake! :-)
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