Fried Ravioli YUMM!!!
Fried food isn't something that I eat everyday but on special occasions it is the perfect appetizer.
I hope you love this recipe as much as I do.
Ingredients
1 lb package of fresh ravioli (meat and/or cheese)
2 large eggs, beaten
2 cups Italian breadcrumbs
1 Cup Parmesan Cheese
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated Parmesan cheese
Marinara sauce, for dipping
Directions:
In a medium size bowl mix the breadcrumbs and Parmesan Cheese set aside. In a shallow dish or pie plate whisk the eggs.
Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture.
Heat about vegetable or corn oil in a fryer or deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the Parmesan. Salt and pepper to taste. Serve with the marinara sauce.
I hope you love this recipe as much as I do.
Ingredients
1 lb package of fresh ravioli (meat and/or cheese)
2 large eggs, beaten
2 cups Italian breadcrumbs
1 Cup Parmesan Cheese
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated Parmesan cheese
Marinara sauce, for dipping
Directions:
In a medium size bowl mix the breadcrumbs and Parmesan Cheese set aside. In a shallow dish or pie plate whisk the eggs.
Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture.
Heat about vegetable or corn oil in a fryer or deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the Parmesan. Salt and pepper to taste. Serve with the marinara sauce.
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