Fried Raviolis
I don’t typically take shortcuts in the kitchen when I host a dinner party, but when it comes to fried raviolis, I see no issue with using store-bought, fresh raviolis. Seriously, even if I made fresh pasta with the best filling, would there really be a huge difference once I deep fried them? No.
This is an easy appetizer and a St Louis favorite.
Ingredients:
- 9-ounce package fresh cheese raviolis (can be done with any stuffing in the raviolis)
- 2 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- 1/2 cup Panko bread crumb
- 1/2 cup freshly-grated Parmesan cheese
- 2 cups Easy Marinara Sauce, for dipping
Directions:
Heat the oil in a heavy and deep pot until a candy / deep-fry thermometer reaches 375 degrees. The oil shouldn’t come up more than a third to a half of the depth of the pot at the risk of overflowing.
Dip the raviolis in the egg wash then coat in bread crumbs.
Fry the raviolis until they’re golden brown, about 3-4 minutes.
Remove the raviolis from the oil and place onto paper towels to drain for a minute.
Sprinkle the raviolis with Parmesan cheese and serve with Easy Marinara Sauce.
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