Ingredients:

  • 1 (20-24 oz) package of refrigerated or frozen cheese ravioli (567-680g)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups vegetable oil or canola oil, for frying (approx. 950ml)
  • Your favorite marinara sauce, for dipping (approx. 2 cups/480ml)

Instructions:

  1. Prepare the Breading Station: Set up three shallow dishes. In the first, place the flour. In the second, the beaten eggs. In the third, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
  2. Heat the Oil: Pour the vegetable or canola oil into a large pot or deep fryer. Heat over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature if you have one.
  3. Dredge the Ravioli: One at a time, dredge each ravioli in the flour, ensuring it's fully coated. Then, dip it in the beaten egg, allowing any excess to drip off. Finally, coat the ravioli in the panko breadcrumb mixture, pressing gently to adhere.
  4. Fry the Ravioli: Carefully add the breaded ravioli to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
  5. Drain and Serve: Remove the deep fried ravioli with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain excess oil. Serve immediately with warm marinara sauce for dipping.