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These crunchy ravioli bites turn ordinary store-bought pasta into a golden, crispy treat that'll fool everyone into thinking you slaved away in the kitchen. The amazing contrast of the crunchy outside and soft pasta filling inside creates a mouthwatering combo that goes perfectly with hot marinara for dipping.
I whipped these up when friends dropped by unexpectedly and I needed something impressive fast. The plate was cleaned out in minutes, and now my buddies ask for them every time they come over.
Ingredients
- 1 pack ravioli: Your main ingredient - pick whatever filling sounds good to you
- 3 eggs: They work as the glue that makes the crumbs stick properly
- 2 cups panko breadcrumbs: They give that amazing crunch regular breadcrumbs just can't match
- 1/4 tsp garlic powder: Brings in a nice taste without being too strong
- 1/4 tsp onion powder: Adds a subtle flavor boost to the outer coating
- 1/4 tsp salt: Brings out all the other flavors
- 1 tbsp Italian parsley: Chopped fine for fresh flavor and nice color
- Vegetable oil for frying: Go with something plain that won't burn while cooking
- 1/2 cup marinara sauce: The perfect tangy dip for your crunchy ravioli
Step-by-Step Instructions
- Set Up Your Dipping Station:
- Put two shallow dishes next to each other. Crack eggs into one and beat them till smooth. In the other dish, mix your panko, garlic powder, onion powder, salt, and chopped parsley together until everything's well combined.
- Get Your Ravioli Ready:
- Take each ravioli and dunk it in the egg mix, making sure it's totally covered. Let the extra egg drip off, then drop it in the breadcrumb mixture. Press gently so crumbs stick all over, flip it, and do the same on the other side. Put your coated ravioli on a plate and keep going till they're all done.
- Get Your Oil Ready:
- Pour your vegetable oil into a heavy pot about 1-2 inches deep. Turn the heat to medium-high until it hits 350°F. Don't have a thermometer? Just toss in a tiny bit of flour - if it bubbles right away but doesn't burn, you're good to go.
- Cook in Small Groups:
- Gently drop 3-4 ravioli into the hot oil at once - don't pack them in. Let them cook for 1-2 minutes per side until they turn a nice golden brown. Watch them carefully since they cook pretty fast and can burn quickly.
- Finish Them Off:
- Scoop out your golden ravioli with a slotted spoon and place them on a wire rack over some paper towels to get rid of extra oil. Let them cool a bit before serving with warm marinara sauce on the side.
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I found out that using panko instead of regular breadcrumbs really gives you that amazing restaurant-style crunch. My Italian nonna would probably roll her eyes at frying perfectly good pasta, but even she couldn't say no when I brought these to our family dinner last month.
Storage Tips
These crunchy ravioli taste best right after they're made when the outside is super crispy and the inside is still soft and warm. If you end up with extras, put them in a sealed container in the fridge for up to 2 days. When you want to eat them, put them on a baking sheet in a 375°F oven for about 5-7 minutes until they're hot and crispy again. Don't use the microwave or you'll end up with soggy ravioli that's lost all its magic.
Ravioli Filling Options
What makes this snack so great is you can use any ravioli you want. Cheese filled ones give you that gooey middle that works so well with the crunchy outside. Going with meat fillings like beef or sausage makes them hearty enough to be a main dish with some salad on the side. Feeling fancy? Try lobster or squash ravioli for something special. Just remember that bigger ravioli need a bit more time in the oil, while tiny ones cook up faster.
Serving Suggestions
Marinara is the classic dip, but you can mix things up. Try pesto for a fresh, herby flavor, or go with alfredo sauce for something rich and creamy. Want some heat? Go for spicy arrabbiata or make a quick sriracha mayo. Arrange your crispy ravioli on a big plate with small cups of different sauces so everyone can pick their favorite. Add some marinated olives or roasted red peppers on the side to round out your Italian-style snack spread.
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Frequently Asked Questions
- → Can I fry any type of ravioli?
Definitely! Use whatever filling you love most, like cheese, veggie, or meat-filled ravioli. Just make sure frozen ones are defrosted before frying.
- → Which oil is best for frying ravioli?
Neutral oils like vegetable, canola, or sunflower are ideal because they don't add flavor and can handle the heat well.
- → How do I keep the ravioli crunchy?
After frying, place them on a wire rack instead of paper towels to drain. This helps maintain their crisp texture.
- → Can I bake instead of fry?
Sure! Bake them at 400°F for 15-20 minutes, giving them a flip halfway through so they crisp up evenly.
- → What other dips can I use?
Marinara is classic, but you can mix it up with ranch, Alfredo, or something spicy like arrabbiata sauce.
- → How should I store leftovers?
Pop leftovers into a sealed container in the fridge for two days max. Reheat in an air fryer or oven for a crispy finish.