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Toasted Ravioli


 



INGREDIENTS

large eggs

1/2 c. 

milk

1 c. 

Italian bread crumbs

1/4 c. 

freshly grated Parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper

1 lb. 

frozen ravioli

Marinara, warmed (for serving)

Vegetable oil, for frying

Marinara, sauce for serving 

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DIRECTIONS
FOR FRYING:
  1. Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. 
  2. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat. Place on prepared baking sheet. Freeze until solid, 30 minutes. 
  3. In a large pot over medium heat, heat 2” oil until shimmering (about 365°). Working in batches, fry ravioli until golden and pasta is cooked through, 3 to 4 minutes, flipping as necessary. Place on a paper towel lined plate and immediately sprinkle with more Parmesan. 
  4. Serve warm with marinara for dipping. 
FOR AIR FRYER:
  1. Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper. 
  2. Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat, then dip back in egg mixture. Place on prepared baking sheet. Freeze until solid, 30 minutes. 
  3. Working in batches, place in basket of air fryer and cook at 400° for 7 minutes. Remove from basket and top with Parmesan. 
  4. Serve warm with marinara sauce for dipping. 

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