Toasted ravioli has always been one of my favorite appetizers, so I finally decided to recreate it at home with my own spin. They're perfectly crispy on the outside, cheesy on the inside, and even better when they're fried in beef tallow and served with warm marinara for dipping.
While I'd love to make homemade ravioli one day, for now we buy frozen ravioli made with clean, simple ingredients from our local Italian import store. This recipe is written using the 20-pack we buy there, but you can easily adjust the coating ingredients if you're making more or less
Ingredients
- 20 frozen cheese ravioli
- 4 eggs
- 2 cup all-purpose flour
- 2 cups seasoned breadcrumbs (I use homemade sourdough breadcrumbs.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- Salt and pepper, to taste
- Beef tallow, for frying
- Marinara sauce, for serving
Instructions
- Bring a pot of salted water to a boil. Add the frozen ravioli and cook them 2 minutes less than the package directions.
- Drain and rinse under cold water to stop the cooking process. Pat dry.
- In one shallow bowl, whisk the eggs.
- In a second bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In a third bowl, add the seasoned breadcrumbs. (I season mine with the same garlic powder, onion powder, paprika, salt, and pepper.)
- Coat each ravioli in the seasoned flour, then the egg, then the breadcrumbs. Set the coated raviolis on a cookie sheet and store them in the freezer while you heat your tallow.
- Heat beef tallow to 350°F.
- Fry the ravioli in batches for 2–3 minutes, or until they're golden brown and crispy.
- Transfer to a paper towel-lined plate and serve warm with marinara sauce for dipping.
Notes
- Homemade sourdough breadcrumbs make these even better, but store-bought breadcrumbs work great too.
- Don't overcrowd the pan while frying so they crisp up evenly.
- These are best served immediately while they're hot and crunchy.