Homemade Fried Ravioli
Golden, crunchy fried ravioli served with a rich, flavorful marinara dip. Quick to prepare, this dish is high in protein, fiber, and good fats, making it a perfect combination of indulgence and nutrition for weeknight meals, snacks, or entertaining guests.
Equipment
- 1 medium-sized pot
- 1 wooden spoon
- 3 Large Shallow Dishes
- 1 Cast Iron Skillet or Frying Pan
- 1 Slotted spoon
- 1 Kitchen Thermometer (optional)
- 1 wire rack
- Paper Towels or Tray
- 1 sharp knife
- 1 chopping board
Ingredients
Marinara Dip:
- 400 g 14 oz chopped tomatoes (canned)
- ½ small onion finely diced
- 1 clove garlic finely diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp sugar
- Salt to taste
- Pepper to taste
- Chilli flakes optional, to taste
Fried Ravioli:
- 250 g 9 oz refrigerated ravioli (see notes)
- 60 g 1 cup panko breadcrumbs
- 35 g ¼ cup flour
- 2 eggs beaten
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp parmesan cheese
- 1 tbsp fresh parsley finely diced
- 500 –750 ml 2–3 cups vegetable oil for frying
Instructions
- Prepare Ingredients for Marinara Dip: Begin by gathering all your ingredients for the marinara sauce. Finely dice half a small onion and one clove of garlic. Keep a can of chopped tomatoes, olive oil, balsamic vinegar, dried basil, dried oregano, sugar, salt, pepper, and optional chilli flakes nearby. Having all items prepped in advance will streamline the cooking process and ensure a smooth workflow.
- Sauté Onion and Garlic: Place a medium-sized pot over medium heat and add one tablespoon of olive oil. Once the oil warms, add the diced onion. Stir frequently using a wooden spoon to ensure even cooking. Sauté the onion until it becomes soft, fragrant, and golden brown—about 5–6 minutes. Then, add the finely diced garlic and cook for an additional minute, stirring constantly to avoid burning. The aroma should be rich and inviting at this point.
- Add Tomatoes and Liquid: Pour the entire can of chopped tomatoes into the pot with the onion and garlic mixture. Fill the empty tomato can about one-quarter to one-third full of water, swirl it around to gather any remaining tomato residue, and pour that liquid into the pot. Stir well to combine the tomatoes and liquid evenly, creating a flavorful base for the marinara sauce.
- Season the Marinara Sauce: Add one tablespoon of balsamic vinegar to the pot. Sprinkle in half a teaspoon each of dried basil and dried oregano. Add half a teaspoon of sugar, a pinch of salt, and freshly cracked black pepper to taste. If you enjoy a slight spicy kick, add chilli flakes according to preference. Stir thoroughly to ensure all seasonings are evenly distributed throughout the sauce.
- Simmer Marinara to Perfection: Reduce the heat to low and allow the sauce to simmer gently. Stir occasionally to prevent sticking. Let the sauce cook for 10–15 minutes until it thickens and reduces slightly. The final marinara should be rich, deep red, and slightly chunky with a pleasant blend of herbs and garlic. Remove from heat and set aside.
- Set Up Dredging Stations: While the sauce simmers, prepare your dredging stations for the ravioli. Line up three large shallow dishes one with flour, the second with beaten eggs, and the third with panko breadcrumbs seasoned with garlic powder, salt, and black pepper. These stations will allow you to coat each ravioli in a structured process, ensuring maximum crispiness.
- Coat Ravioli Carefully: Take each ravioli and first dip it into the flour, coating both sides evenly. Shake off any excess flour. Next, immerse it into the beaten eggs, making sure the ravioli is fully coated and moist. Finally, press it into the seasoned panko breadcrumbs until well-covered. Place the coated ravioli on a clean plate or tray. Using a small, sharp knife, gently pierce the center of each ravioli to allow steam to escape during frying and prevent bursting. Repeat this process until all ravioli are coated.
- Heat Oil to Optimal Frying Temperature: In a cast iron skillet or deep frying pan, pour in enough vegetable oil to submerge the ravioli (about 2–3 inches). Place the pan over medium-high heat and use a kitchen thermometer to monitor the temperature. The oil should reach 180°C (350°F) for perfect frying. To check readiness, drop a small pinch of breadcrumbs into the oil; they should sizzle immediately.
- Fry Ravioli in Batches: Carefully place a batch of coated ravioli (about 6 pieces at a time) into the hot oil. Fry for 2–3 minutes, turning occasionally to ensure both sides turn a uniform golden brown. Avoid overcrowding the pan, as it will lower the oil temperature and result in less crispiness. Use a slotted spoon to remove the ravioli from the oil once perfectly fried.
- Drain and Rest Fried Ravioli: Place the fried ravioli on a wire rack lined with paper towels or a tray to drain excess oil. This ensures the ravioli remain crisp instead of becoming soggy. Continue frying remaining batches, maintaining oil temperature throughout the process for consistent results.
- Finish with Garnishes: Once all ravioli are fried, transfer them into a large bowl. Sprinkle evenly with freshly grated parmesan cheese and finely diced fresh parsley. Gently toss the ravioli to coat them in the seasoning, enhancing both flavor and presentation.
- Plate and Serve with Marinara: Arrange the fried ravioli on a serving platter or individual plates. Serve alongside the freshly prepared marinara dip while still warm. This dish is best enjoyed immediately, offering a perfect combination of crunchy texture and rich, savory sauce.
Notes
- Ravioli Choice: Choose high-quality ravioli with flavorful fillings for the best results. Cheese, spinach, mushroom, or herb fillings work wonderfully. If using frozen ravioli, thaw completely before breading to ensure even cooking.
- Breadcrumbs Matter: Panko breadcrumbs give this dish a light, crisp texture. Avoid fine breadcrumbs—they won’t deliver the same crunch. You can also season them to match your preferred flavor profile.
- Piercing Ravioli: Always pierce the center of each ravioli before frying to prevent bursting and oil splatter.
- Oil Temperature: Maintain oil at 180°C (350°F) to ensure golden, crisp ravioli without excess oil absorption.
- Marinara Flexibility: Homemade marinara is delicious, but store-bought can save time. Opt for high-quality brands for the best taste.
- Serving Fresh: Fried ravioli tastes best when served immediately after frying, while still crisp.
