Fried ravioli is said to have originated by chance in the 1940s at a St. Louis Italian restaurant called Oldani’s. According to the story, a cook who had been drinking red wine accidentally dropped ravioli into the fryer, and the dish became a local favorite. It’s a playful way to serve the cheese-filled pasta. Choose frozen ravioli with your preferred filling, coat and fry them, and pair with your favorite pasta sauce for a cheesy appetizer.
Info
- Cook time: 35 minutes
- Total time: 35 minutes
- Yield: 6 servings
Ingredients
For the Ravioli
- 4 large eggs
- 1/2 cup whole milk
- 2 1/2 cups seasoned panko breadcrumbs
- 1 cup all-purpose flour
- Two 12-ounce bags frozen cheese or spinach and ricotta ravioli
- Vegetable oil, for frying
For the Sauce
- 3 cups favorite marinara sauce, for serving
- 1 to 2 tablespoons Calabrian chili paste, or to taste
- Grated Pecorino-Romano, for garnish
Instructions
- Bread the ravioli: In a wide, shallow bowl, beat the eggs, then whisk in the milk. Put the panko and flour in separate wide, shallow dishes. Working with a few ravioli at a time, coat them in flour and shake off any excess. Dip them in the egg mixture, letting the excess drip back into the bowl, then press them into the panko to coat both sides. Place the breaded ravioli in a single layer on a sheet pan. Repeat with the remaining ravioli. Keep them in the freezer while you heat the oil.
- Heat the oil: Preheat the oven to 200 degrees F. Fill a countertop deep fryer with oil and heat to 350 degrees F. Alternatively, pour about 3 inches of oil into a Dutch oven or other heavy-bottomed pot and heat over medium-high heat until a deep-fry thermometer reads 350 degrees F. Set a wire rack inside another sheet pan and set aside.
- Make the sauce: While the oil heats, combine the marinara and chili paste in a small saucepan. Warm over medium heat, stirring occasionally, for about 5 minutes. Remove from the heat and keep warm.
- Fry the ravioli: Fry in batches to avoid crowding the fryer or pot. Add the ravioli to a fry basket or spider and gently lower into the hot oil. Fry, stirring and turning occasionally with a slotted spoon or spider, until golden brown, 1 1/2 to 2 minutes per batch. Transfer the fried ravioli to the prepared sheet pan in a single layer. Immediately sprinkle with some cheese. Keep warm in the oven. Repeat with the remaining ravioli, letting the oil temperature return to 350 degrees F before frying the next batch.
- Serve: Arrange the ravioli on a platter. Pour the sauce into a bowl and sprinkle with some cheese. Let the ravioli cool for a minute or two before serving.
Notes
If you don’t have seasoned panko, make your own by mixing plain panko with 1/4 cup grated pecorino, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon Italian seasoning. Fresh ravioli can be used as well, but the dough may be thicker than that of frozen ravioli, so the fried result will be tougher and chewier.
