Pan-fried Ravioli
Pan-fried ravioli turns a bag of frozen pasta into a crisp, crunchy appetizer with a tender filling inside. The seasoned bread crumb coating fries to a deep golden shell in about two minutes, and a milk and egg dip helps it stick. Traditional versions use square meat ravioli, though cheese ones work well too. Serve them hot with a pot of simmering marinara for dipping.
Instructions
Whisk the milk and egg together in a small bowl. Put the bread crumbs and salt in a shallow bowl.
Dip each thawed ravioli in the milk mixture, then press it into the bread crumbs until it is coated on both sides.
Pour the marinara sauce into a large saucepan and heat it over medium heat until it bubbles, about 5 to 10 minutes. Turn the heat down so it keeps at a simmer while you fry.
Pour oil into a large heavy pan to a depth of 2 inches and heat it over medium heat to 375°F.
Fry the ravioli a few at a time, about 1 minute on each side, until they are golden. Do not crowd the pan, so the oil stays hot.
Lift the ravioli out and drain them on paper towels. Sprinkle with Parmesan and serve right away with the hot marinara for dipping.
Make it personal.
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