Ingredients
Scale
- 1 package (about 18 ounces) refrigerated ravioli (cheese or meat-filled)
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Vegetable oil, for frying
- Marinara sauce, for serving
Instructions
- Prepare the Ravioli:
- Begin by laying out the ravioli on paper towels to remove any excess moisture. This step is crucial for ensuring the breading adheres properly.
- Set Up Breading Station:
- In a shallow bowl, whisk together the eggs and water until well combined. This will serve as your egg wash.
- In another shallow bowl, mix the Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and salt. This mixture will be your breading.
- Bread the Ravioli:
- Dip each ravioli first into the egg wash, ensuring both sides are coated. Allow any excess to drip off.
- Then, dredge the ravioli in the breadcrumb mixture, pressing gently to coat well on both sides. Place the breaded ravioli on a plate or wire rack. Repeat with all the ravioli.
- Fry the Ravioli:
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or deep fryer to 350°F (175°C).
- Fry the ravioli in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy.
- Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the fried ravioli warm with a side of marinara sauce for dipping. Garnish with additional grated Parmesan cheese or fresh herbs if desired.
