It seems to me that in every kitchen there’s a signature dish. That one that makes an appearance either all the time, because everyone loves it, or every special occasion, because it means to much to the people who created it. We have a few in our little kitchen. Probably at least one for each member of the family.
These fried ravioli’s are one of those that comes out on the special occasions. We would love to have it more, but let’s be honest. Frying things creates a messy kitchen AND we really don’t need to eat fried foods often. I like to pull these out for birthdays, or parties. The make a wonderful dipping appetizer, or you can put them in a pan with sauce for a main dish. It’s really not a complicated dish, and I tend to get rave reviews when it’s served.
How can it not though? Cheesy stuffed pasta, coated in crunchy breadcrumbs, that you can dip? It’s a medley of perfectness right there if you ask me.
- 1 bag frozen cheese ravioli’s
- 2-3 eggs, mixed up
- 1-2 cups italian flavored breadcrumbs
- 1 jar pasta sauce
- oil for frying
Heat up the oil in a large pot or pan for frying. While the oil is heating, prepare the ravioli’s. Creating a dipping station, with a bowl of the mixed eggs, breadcrumbs, and a plate. Dip the ravioli’s in the egg, then cover with breadcrumbs and place on the plate. Depending on the size of the pan you’re using to fry, you can usually cook 5-10 raviolis at a time. Fry the ravioli’s until they’re browned. At this point you have two options to serve them.
Option one for serving: As an appetizer
Place all the ravioli’s on a cooling rack in a shallow pan, and keep warm in an oven. This keeps them warm, and crisp. Serve with the pasta sauce to dip.
Option two for serving: As a main dish
Preheat your oven to 350degrees F. After you finish cooking the ravioli’s, line them up in a pan that has some sauce in the bottom. An 8×8 should suffice for 1 bag of ravioli’s. 2 bags would need a 9×13 pan. After all the ravioli’s are in the pan, spoon some more sauce over the top and bake for approx 30 minutes. Just enough to make sure all the ravioli’s are heated thoroughly.