Fried ravioli

Based on 3 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g fresh ravioli
400 ml buttermilk
150 g flour
250 g breadcrumbs
250 g arrabbiata tomato sauce
800 ml vegetable oil (for frying)
flaky sea salt
Metric
Imperial

Utensils

  • pot (large)
  • 3 bowls
  • spider
  • paper towels

Nutrition per serving

Cal
630
Protein
22 g
Fat
19 g
Carb
94 g
  • Step 1/2

    Heat vegetable oil in a large pot over high heat to approx. 160°C/320°F. While it heats up, set up your breading station by adding buttermilk, flour, and breadcrumbs to three separate bowls. Dredge the ravioli first in the buttermilk, then toss it in flour. Tap the ravioli to remove excess flour and dredge in the buttermilk a second time. Lastly, place the ravioli in the breadcrumbs and coat evenly on all sides.
    • 800 ml vegetable oil (for frying)
    • 400 ml buttermilk
    • 150 g flour
    • 250 g breadcrumbs
    • 500 g fresh ravioli
    • pot (large)
    • 3 bowls

    Heat vegetable oil in a large pot over high heat to approx. 160°C/320°F. While it heats up, set up your breading station by adding buttermilk, flour, and breadcrumbs to three separate bowls. Dredge the ravioli first in the buttermilk, then toss it in flour. Tap the ravioli to remove excess flour and dredge in the buttermilk a second time. Lastly, place the ravioli in the breadcrumbs and coat evenly on all sides.

  • Step 2/2

    Once the vegetable oil is heated, carefully lower the ravioli into the pot using a cooking spider and deep-fry them until golden brown. Then drain on a paper towel and sprinkle with flaky sea salt. Serve with arrabiata sauce.
    • 250 g arrabbiata tomato sauce
    • flaky sea salt
    • spider
    • paper towels

    Once the vegetable oil is heated, carefully lower the ravioli into the pot using a cooking spider and deep-fry them until golden brown. Then drain on a paper towel and sprinkle with flaky sea salt. Serve with arrabiata sauce.