These Fried Ravioli make the perfect appetizer thanks to their crispy bread crumb coating and three delicious dipping sauces. They are always a crowd pleaser!
Whether you’re looking for an hors d’oeuvre for your next celebration or making a meal of flavorful appetizers (something I like to do sometimes), these Fried Ravioli with Three Dipping Sauces are sure to tantalize your taste buds.
If you haven’t tried Fried Ravioli, you’re in for a treat. This delectable recipe combines two of my culinary favorites – appetizers and pasta. And to make it even better, it’s a dippable food. That’s right, I paired my Fried Ravioli with classic marinara sauce, bold pesto, and creamy ranch.
Fried Ravioli Recipe:
Today, to bring you this Fried Ravioli recipe, I’m teaming up with my friends at Delta® Faucet. I recently got my hands on their new Delta Esque Pull-Down Kitchen Faucet with Touch2O and ShieldSpray Technologies. I’m putting this new faucet to the ShieldSpray Challenge test while I whip up this recipe. Let me walk you through it.
How to make Fried Ravioli:
First, get your ravioli. I used fresh cheese-filled ravioli, but you can use any kind you like. If you buy frozen ravioli, make sure to thaw them ahead of time.
Next, set up a breading station that includes a bowl of each of the following: eggs mixed with half-and-half, flour, and breadcrumbs. To give the ravioli a crunchy coating that sticks, start the breading process with an egg wash, then flour, then back to the eggs, and finally into the breadcrumbs.-
For the breadcrumbs, I recommend a combination of seasoned Italian and panko. This seems to give the best flavor and crunch.
If you’ve ever breaded anything, you know that by the end of the process your fingers and your dishes are going to need a good cleaning. This is where my new Delta Esque Pull-Down Kitchen Faucet with Touch2O and ShieldSpray Technologies comes in. And like the dipping sauces for my ravioli, this faucet gives you options.
First, the Touch2O Technology lets you turn on the faucet with just the tap of your finger, wrist, palm, or forearm. This lets you get rid of the mess on your hands without making another mess.
To stop the water, you just tap the faucet again. The faucet even knows the difference between a touch and a grasp. Meaning, if you’re grasping the spout to move it, the water stays on. Another tap will turn the faucet off.
The other innovative feature of this faucet is the ShieldSpray Technology by Delta Faucet. This may be the coolest feature of all. You can see how it works in the image below.
In essence, a concentrated jet of water powers stubborn messes away as a water shield simultaneously contains the splatter and clears off the mess. Again, you can get rid of one mess without making another. That also means less time soaking, scrubbing, and drying food-and-water-splattered shirts.
Pretty amazing, right? I’m also sharing a video below that shows how to make this recipe. You can see the new Delta Esque Pull-Down Kitchen Faucet with Touch2O and ShieldSpray Technologies in action there.
Okay, now that the mess is cleaned up, we’re ready to fry.
Fry 3 or 4 ravioli at a time. It will take about 2 minutes until they are golden brown. I recommend flipping them once during frying for even browning. Once they are done, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat this procedure with all of the ravioli.
Fried Ravioli Appetizer Recipe:
The last step is to set out a big platter and pile up those crispy, golden ravioli. I served mine with warm marinara sauce, pesto, and ranch dressing. For more flavor and color, the ravioli get sprinkled with shredded parmesan cheese and minced parsley.
Let’s dip and eat!
If you like this appetizer, here are a few more favorites:
- Cheddar Bacon Ranch Pinwheels
- Ramen Noodle Salad
- Really Good Jalapeño Dip
- Out-of-this-Wold Cron Dip
- Roasted Parmesan Garlic Shrimp
So delicious! Appetizer perfection. Wouldn’t you agree?
I hope you’ll give this tasty recipe for Fried Ravioli a try. If you do, be sure to let me know what you think. Enjoy!
- 4 cups canola oil
- 6 eggs
- 1/2 cup half-and-half
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup seasoned breadcrumbs
- 1 cup panko breadcrumbs
- 24 raviolis - cheese or meat, fresh or frozen (Thaw if frozen.)
- 1/4 cup shredded parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 cup marinara sauce - warmed
- 1 cup pesto sauce
- 1 cup ranch dressing
- Add canola oil (about 4 cups) to a skillet so that the oil is approximately 2.5 inches deep. Heat the oil over medium heat until it reaches 400 degrees F. (Test by dropping a few breadcrumbs in the oil. If the oil bubbles around them, it is ready for frying.)
- In one bowl, whisk together the eggs and half-and-half. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, stir together the breadcrumbs.
- Dip each ravioli into the egg wash, then the flour mixture, then the egg wash again, and then the breadcrumbs. Place the breaded ravioli on a plate. Repeat with all the ravioli.
- Drop 3 or 4 of the breaded ravioli into the oil and fry them for about 2 minutes or until the surface is golden brown and the filling is hot. Turn once during frying, if needed.
- Remove from the oil and place on a plate lined with paper towels. Repeat with all the breaded ravioli. Transfer to a serving platter and sprinkle with parmesan cheese and minced parsley. Serve with marinara sauce, pesto, and ranch dressing (or sauces of your choice.)