Fried ravioli

Fried ravioli

Based on 5 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"This crispy take on regular ravioli is perfect as a snack or appetizer...trust us, they disappear FAST! You can use any store-bought ravioli here: We recommend a cheese filling but we found during testing that ragù-filled ravioli also tastes delicious. To make the recipe even more straightforward, we’ve used pre-made arrabiata sauce as a dip."
Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
0 min

Ingredients

6Servings
MetricImperial
500 g
fresh ravioli
400 ml
buttermilk
150 g
flour
250 g
breadcrumbs
250 g
arrabbiata tomato sauce
800 ml
vegetable oil (for frying)
flaky sea salt

Utensils

pot (large), 3 bowls, spider, paper towels

Nutrition per serving

Cal630
Fat19 g
Protein22 g
Carb94 g

  • Step 1/2

    Heat vegetable oil in a large pot over high heat to approx. 160°C/320°F. While it heats up, set up your breading station by adding buttermilk, flour, and breadcrumbs to three separate bowls. Dredge the ravioli first in the buttermilk, then toss it in flour. Tap the ravioli to remove excess flour and dredge in the buttermilk a second time. Lastly, place the ravioli in the breadcrumbs and coat evenly on all sides.
    • 800 ml vegetable oil (for frying)
    • 400 ml buttermilk
    • 150 g flour
    • 250 g breadcrumbs
    • 500 g fresh ravioli
    • pot (large)
    • 3 bowls

    Heat vegetable oil in a large pot over high heat to approx. 160°C/320°F. While it heats up, set up your breading station by adding buttermilk, flour, and breadcrumbs to three separate bowls. Dredge the ravioli first in the buttermilk, then toss it in flour. Tap the ravioli to remove excess flour and dredge in the buttermilk a second time. Lastly, place the ravioli in the breadcrumbs and coat evenly on all sides.

  • Step 2/2

    Once the vegetable oil is heated, carefully lower the ravioli into the pot using a cooking spider and deep-fry them until golden brown. Then drain on a paper towel and sprinkle with flaky sea salt. Serve with arrabiata sauce.
    • 250 g arrabbiata tomato sauce
    • flaky sea salt
    • spider
    • paper towels

    Once the vegetable oil is heated, carefully lower the ravioli into the pot using a cooking spider and deep-fry them until golden brown. Then drain on a paper towel and sprinkle with flaky sea salt. Serve with arrabiata sauce.

  • Enjoy your meal!

    Fried ravioli

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