Fried ravioli

Name: Fried ravioli
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: italian
Ingredients: 17.5 oz fresh ravioli; 1.66 cups buttermilk; 1.25 cups flour; 2.25 cups breadcrumbs; 1 cup arrabbiata tomato sauce; 3.5 cups vegetable oil (for frying); flaky sea salt

Based on 5 ratings

In app

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This crispy take on regular ravioli is perfect as a snack or appetizer...trust us, they disappear FAST! You can use any store-bought ravioli here: We recommend a cheese filling but we found during testing that ragù-filled ravioli also tastes delicious. To make the recipe even more straightforward, we’ve used pre-made arrabiata sauce as a dip."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

166⅔ g

fresh ravioli

133⅓ ml

buttermilk

50 g

flour

83⅓ g

breadcrumbs

83⅓ g

arrabbiata tomato sauce

266⅔ ml

vegetable oil (for frying)

flaky sea salt

Utensils

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

Nutrition per serving

Cal630

Fat19 g

Protein22 g

Carb94 g

Step 1/2
- 266⅔ ml vegetable oil (for frying)
- 133⅓ ml buttermilk
- 50 g flour
- 83⅓ g breadcrumbs
- 166⅔ 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
- 83⅓ 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.
Enjoy your meal!