If you’ve never eaten deep fried ravioli, you are in for such a treat! Sure, you can argue that ravioli is good on it’s own, and I wouldn’t argue back because it is, but why not kick it up a notch? I’ve seen a lot of deep fried ravioli in my internet travels, but I’ve never tried it. Then, a few weeks ago, we purchased some of the store-bought fresh ravioli and I decided to give it a go. I was very pleasantly surprised! The texture is fantastic, the filling was still creamy and light, but the coating was crunchy, and so full of additional flavour. And the dipping sauce, well that was phenomenal!
My brain works rather strangely when it comes to food. I love food, but most of all, I love trying different things with food. Deep frying spinach and cheese filled ravioli is just one example. And deep frying? Yes, please!
Now, I’m not about to tell you to make your own ravioli, but if that’s what you prefer to do, then go for it! I applaud you! I’ve never tried my hand at making homemade pasta, but someday I will. For now, the store-bought type will work just fine. Since this ravioli is being battered and deep fried, it doesn’t need to be of the highest quality. Save the expensive kind for your best pasta sauce. For this recipe, you can certainly use the frozen ravioli, just be sure that it’s completely thawed first. The first thing I wanted to do was to bring ravioli to room temperature. I placed parchment paper on a baking sheet and lay each ravioli out in a single layer. I used damp paper towels to cover the ravioli to prevent them from drying out. Just let them rest for thirty minutes or so while you get your dredging station ready. It’s worth noting that almost any ravioli filling would work. I used a spinach and cheese filled ravioli, but you could use any filling you choose.
Fried Ravioli with Sun Dried Tomato & Parmesan MarinaraPin Recipe Save RecipeSaved! Print Recipe
- 1 tablespoon olive oil
- 1 large onion, finely minced
- 2 cloves garlic, finely minced
- 2 cups canned whole tomatoes, pureed
- 1/2 cup jarred sun dried tomatoes packed in olive oil, pureed
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated parmesan
- 1/4 cup fresh chopped parsley
- 25 pieces packaged prepared ravioli
- 1/4 cup corn starch
- 1/4 cup all purpose flour
- 1 cup bread crumbs
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon seasoning salt
- 1 teaspoon paprika
- 3 large eggs, whisked with 1 tablespoon water
- cooking oil
- To start, prepare the marinara sauce. Saute the onion and garlic in a little olive oil.
- Add the pureed sun dried tomatoes, pureed canned tomatoes, oregano, basil, salt, and pepper. Simmer for 30 minutes.
- You want the sauce to be thick - a tad thicker than tomato ketchup. A few minutes before you're ready to serve, toss in the parmesan cheese and the parsley. Stir well and turn off the heat.
- For the ravioli, start with preparing a dredging station.
- In a small bowl, crack three eggs and add one tablespoon of water. Whisk until well beaten. Set aside.
- In large bowl, add the corn starch, seasoning salt, bread crumbs, flour, pepper, paprika, and oregano. Whisk to combine. Set aside.
- The coating process comes next. Fully dip each ravioli in the egg, lightly tap the ravioli on the side of the bowl to remove the excess egg, drop into the bread crumb mixture and fully coat. Place the prepared ravioli back on the baking sheet you had previously prepared. Continue this process until all raviolis have been properly coated.
- Once all of the ravioli has been coated with the bread crumb mixture, bring the temperature of your cooking oil to the optimum temperature. If you're using a deep fryer, check the recommended settings. I used a skillet filled halfway with oil, and set the dial on the burner to one notch above medium. I allowed the oil to fully heat before attempting to fry. To check oil readiness, drop a pinch of the flour mixture into the oil. If the oil sizzles then it's ready.
- Carefully lower each ravioli, one by one, into the hot oil. Don't overcrowd the pan. I fried 8 ravioli at once. Using tongs, gently lift one corner of the ravioli to see if the golden brown colour has been achieved. If so, turn the ravioli over to cook on the other side. I fried them for two minutes on each side.
- Remove the fried ravioli to another baking sheet with a cooling rack and set them in a preheated 200 degree oven. This will keep them warm while you fry the next batch.
- When all of the ravioli is fried, serve these up family style on a big platter with a bowl of the dipping sauce. You might want to use individual dipping sauce bowls, because you will want to double dip!