Fried ravioli

Fried ravioli

Based on 4 ratings
Hanna Reder

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
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
MetricImperial

Utensils

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

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How-To Videos

homemade-tomato-sauce

Homemade tomato sauce

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-bread-and-fry

How to bread and fry

Nutrition per serving

Cal630
Fat19 g
Protein22 g
Carb94 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.
    • 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

    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.
    • 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!

    Fried ravioli

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