Toasted or fried ravioli is a great appetizer/snack loved by people of ages. It is believed to be an Italian street food that is very crunchy, mildly cheesy and totally yummy. It is a great snack for kids’ parties to cocktail parties and a great appetizer for potlucks too. They remain crispy and crunchy for hours.
This is a food network (Giada’s) recipe and I’ve made a slight modification to it. I’ve replaced buttermilk in her recipe with a thin all purpose flour based batter. Rest is pretty much the same. There is hardly anything that you can go wrong with in this recipe. It’s Giada’s and that says it all.
Just make sure to maintain the right temperature of the oil as the bread crumbs can get burnt quickly. Try also to wipe your hands frequently during the dipping process. Wet hands cause bread crumbs to form lumps and you would not want that. This recipe uses cheese ravioli, but you can replace it with any kind of ravioli of your preference. Little children seem to prefer cheese ravioli better.
I’m sure you’re gonna love this recipe. Try it out and let me know how you liked it.
4 cups fresh or frozen (thawed) cheese ravioli
2 tablespoon all purpose flour
2/3 cup water
1 cup bread crumbs (plain or seasoned)
oil to deep fry
In a wide bowl, mix flour and water together to make a thin batter. We’ll use this batter as a glue for the bread crumbs to stick to the ravioli. Take the bread crumbs in another wide bowl.
Heat oil (low to medium) in a deep frying pan. Meanwhile, take the ravioli, dip in the batter. Shake excess batter off from the ravioli and dip it in the bread crumbs. Let the bread crumbs coat the ravioli evenly. Place the ravioli on a sheet pan/large plate and repeat until all raviolis are done.
Drop the ravioli gently into the oil one after the other and fry in batches until they turn golden brown. Transfer the ravioli to a plate lined with paper towel to allow the excess oil to be absorbed.
Serve with marinara or tomato basil sauce.