Crispy Baked Ravioli

By lorik

Ingredients

• Fried Version:
• 1 cup seasoned bread crumbs
• 2 large eggs
• Salt
• 1 14-oz. package frozen cheese ravioli
• Warmed marinara sauce, for dipping, optional
• 2 large eggs
• 3 tablespoons milk
• 1/4 cup all-purpose flour
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons chopped fresh parsley
• One 12-ounce package refrigerated cheese ravioli (about 16 ravioli)
• Vegetable or canola oil for frying
• 2 cups marinara sauce
• 3 tablespoons grated Parmesan cheese

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 425ºF. Mist a large, rimmed baking sheet with cooking spray. Place bread crumbs in a shallow bowl. Beat eggs in a separate shallow bowl.

2. Bring a large pot of salted water to boil. Cook ravioli until softened but not fully tender, 3 to 5 minutes, depending on size and thickness. Drain well and let cool slightly in a colander.

3. Working with 4 or 5 ravioli at a time, coat with egg and then bread crumbs. Place coated ravioli on prepared baking sheet. Mist tops lightly with cooking spray.

4. Bake until crisp and golden brown, turning once halfway through, 10 to 12 minutes total. Let cool slightly and serve with marinara sauce for dipping, if desired.

Fried Version:
Beat the eggs and milk in a medium bowl. Sprinkle the flour on a sheet of wax paper. Place the panko and parsley on another sheet of wax paper. Dip the ravioli, one piece at a time, into the flour, then into the egg mixture, then into the crumb mixture, pressing to adhere.

Heat 3 inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 370 degrees F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370 degrees F).

Working in batches, drop the ravioli, a few pieces at a time, into the oil. Cook, turning occasionally, until the raviolis are golden brown, 2 to 3 minutes per batch.

Meanwhile, heat the marinara sauce in a small saucepan over medium heat until hot.

With a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Sprinkle with the cheese and serve warm with the sauce.