Description
Golden-fried cheese ravioli with a crispy breadcrumb coating, served with marinara sauce—an ideal appetizer or snack for parties and comfort food lovers.
Ingredients
Units
Scale
- 24 pieces cheese ravioli (fresh or thawed frozen)
- 1/2 cup all-purpose flour
- 2 large eggs (or 1 egg + 2 tbsp milk)
- 1 cup Italian-style breadcrumbs (or panko)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: 1/2 tsp Italian seasoning
- Olive or vegetable oil (for deep frying)
- 1 cup marinara sauce (store-bought or homemade)
- Fresh parsley (optional garnish)
Instructions
- Set up three bowls: one with flour, one with beaten eggs or egg-milk mixture, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, pepper, and optional Italian seasoning.
- Dip each ravioli in flour (shake off excess), then egg, then breadcrumb mixture, pressing to coat well.
- Optional: Freeze breaded ravioli for 30 minutes to help crumbs stick and prevent bursting.
- For deep frying: Heat 2–3 inches of oil to 350°F. Fry ravioli in batches for 2–4 minutes until golden. Drain on paper towels.
- For air frying: Lightly spray ravioli with cooking spray. Air fry at 350–375°F for 10 minutes, flipping halfway.
- Transfer to a platter, sprinkle with Parmesan and parsley, and serve hot with marinara dip.
Notes
- You can use meat or mushroom ravioli for variations.
- To make gluten-free, use gluten-free flour and breadcrumbs.
- Store leftovers in the fridge for up to 5 days.
- Reheat in oven or air fryer at 375°F for 10–15 minutes.
- Baking option: Bake at 400–425°F on a wire rack for 15–25 minutes.
Nutrition
- Serving Size: 3 pieces
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg