Today is the kids last full day of school before summer vacation. We have had concerts, rehearsals, competitions and a thousand other things over the past month. We still have a few busy weeks ahead but I see an end in sight.
One of their favorite things about busy times is to have appetizers for dinner. They love that they can grab and go. Whether it is to study for a final or try to finish a project they can eat and work with appetizers. I make the appetizers into a To-Go meal by using our divided dishes and adding a side salad and or a vegetable with the appetizers.
I have never made Fried Ravioli before but thought it was a perfect night for it as it has been only in the mid 50s here and everyone seemed to have something they needed to get done. I used frozen ravioli to keep the cost down on this recipe although homemade and refrigerator section ravioli work well they are a bit more pricey. Also, it was what I had in my freezer and wanting to use up all the last bits in my pantry and freezer this month this was a perfect use for them.
I used frozen mushroom ravioli to make this dish. Everyone agrees that though the ravioli were good they would have been outstanding if they had been the four cheese ravioli that I usually buy. They were fairly simple once we got the rhythm down of how to roll in egg wash, bread crumbs and then fry. Having an extra set of hands definitely made the process smoother and dinner was on the table quicker.
I served this with a side of pasta sauce for dipping, green side salad and green beans.
For my mostly gluten-free son I used his gluten-free ravioli and gluten-free bread crumbs. Also, I fry his first so that there is little cross contamination. If you are cooking for a totally gluten-free person use dedicated utensils, pans and have a dedicated area where you do not use gluten ingredients to avoid all risk of cross contamination.
- 1 (22 oz.) bag of frozen ravioli, removed from freezer and mostly thawed in refrigerator
- 1 large egg
- 1/2 cup milk
- 1 1/2 cups Panko bread crumbs
- 1/2 cup Parmesan cheese
- garlic powder, onion powder, basil, oregano, salt and pepper
- Canola oil
- Pasta sauce for dipping if desired
- Line two rimmed baking sheets with paper towels. You will also need a third platter or plate to hold the ravioli once they have been coated with bread crumbs prior to cooking.
- Line the first rimmed baking sheet with a layer of the thawing ravioli. Pat them dry as possible.
- Mix egg and milk on a plate until frothy and well mixed.
- Combine bread crumbs, Parmesan cheese and spices on a second plate. Mix the bread crumbs according to your taste. I use quite a bit of garlic and basil in mine but I like the sweet/tart flavor. Just taste and when it has a good balance of flavors for you then it is fine.
- Place the ravioli a few at a time in the egg wash, completely covering it with egg, and then move the ravioli to the bread crumbs. Cover the ravioli completely pressing down lightly to help the bread crumbs stick. Remove the breaded ravioli to the plate or platter without the paper towels.
- Once all your ravioli are breaded, heat 1″ of oil in a large skillet or wok over medium-high heat. IF oil begins to smoke turn it down! Your oil is too hot and will burn.
- To test oil place one droplet of water in the oil. If it sizzles the oil is ready. Gently place 6-8 ravioli at a time in the oil frying 1-2 minutes per side until well browned.
- Remove cooked ravioli from oil with a slotted spoon and gently place them on the prepared rimmed baking sheet with clean paper towels.
- Allow to cool briefly and excess oil to soak into paper towels before serving.
- Serve hot with dipping sauce, if desired.