Fried Ravioli with Garlic Marinara
Ingredients:
1 pound cheese ravioli (any filling you prefer)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 cup breadcrumbs (panko recommended)
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
2 cloves garlic, minced
1 (24 ounce) jar marinara sauce
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves, for garnish (optional)
Instructions:
1. Prepare the ravioli: If using frozen ravioli, ensure they are fully thawed and drained. Pat them dry with paper towels to remove excess moisture. This is crucial for achieving a crispy exterior.
2. Prepare the breading station: In a shallow dish, place the flour. In another shallow dish, place the beaten eggs. In a third shallow dish, combine the breadcrumbs, salt, and pepper.
3. Bread the ravioli: One by one, dredge each ravioli in the flour, ensuring it’s fully coated. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the ravioli completely in the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
4. Fry the ravioli: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of breadcrumbs sizzles immediately. Carefully place the breaded ravioli in the hot oil, working in batches to avoid overcrowding the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy ravioli.
5. Drain and set aside: Once golden brown, remove the ravioli from the skillet using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
6. Make the garlic marinara: While the ravioli are frying, heat the marinara sauce in a separate saucepan over medium heat. Add the minced garlic and simmer for about 5 minutes, or until the garlic is fragrant. Stir occasionally to prevent sticking.
7. Serve: To serve, spoon the garlic marinara sauce onto plates. Arrange the fried ravioli on top of the sauce. Sprinkle with grated Parmesan cheese (if using) and garnish with fresh basil leaves (if using). Serve immediately and enjoy!