Do I have a recipe for you today! Fried Raviolis! So unbelievably delicious – and easy too! Several years ago I discovered Kikkoman Panko Bread Crumbs and it changed the way I cook. Panko bread crumbs are perfect for baking OR frying and provide that satisfying crunch to so many recipes. Many people don’t realize that Panko bread crumbs work well in both sweet and savory dishes. Check out the recipes for Crispy Baked French Toast and Apple Cranberry Crisp. Panko crumbs can be seasoned to create perfect flavor as well as that crunchy goodness.
Kikkoman was kind enough to send me some recipe suggestions as well as a sampling of their many products. Of course wanted to come up with my own recipe and I think you’re going to love it just as much as I do. My husband has already requested this for a game-day appetizer 🙂 I served this with some warm marinara dipping sauce and it was a hit with hubby and the kiddos!
Ingredients:
1/2 c Kikkoman Panko bread crumbs
1/2 c Italian seasoned bread crumbs
1 tsp Italian seasoning
1/2 tsp kosher salt
10-14 store bought fresh ravioli – not frozen (I used jumbo four-cheese)
2 eggs
1/3 c milk
oil for frying
marinara sauce for dipping (optional)
Directions:
Bring ravioli and eggs to room temperature.
Combine the bread crumbs, Italian seasoning, and salt in a shallow bowl.
Whisk together the eggs and milk in another bowl.
Dip the raviolis in the egg mixture and then dredge in the bread crumb mixture. Repeat this a a second time so they are double-dipped 🙂 Let the raviolis set on a rack while the oil is coming up to temp.
You can either deep-fry or pan-fry the raviolis. You are looking for a temperature of 350-375.
The raviolis take about 3 minutes to cook. Flip them over about halfway through to make sure they are cooking evenly. Once they are a nice golden color – take them out! The raviolis will puff up slightly just as they would if you boiled them.
Serve them warm or at room temperature. A warm marinara makes the perfect dipping sauce for this tasty appetizer.
Fried Ravioli Recipe
Ingredients
- 1/2 cup Kikkoman Panko bread crumbs
- 1/2 cup Italian seasoned bread crumbs
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 10-14 fresh ravioli store bought - not frozen, I used jumbo four-cheese
- 2 eggs
- 1/3 cup milk
- oil for frying
- marinara sauce for dipping optional
Instructions
- Bring ravioli and eggs to room temperature.
- Combine the bread crumbs, Italian seasoning, and salt in a shallow bowl.
- Whisk together the eggs and milk in another bowl.
- Dip the raviolis in the egg mixture and then dredge in the bread crumb mixture. Repeat this a a second time so they are double-dipped 🙂 Let the raviolis set on a rack while the oil is coming up to temp.
- You can either deep-fry or pan-fry the raviolis. You are looking for a temperature of 350-375.
- The raviolis take about 3 minutes to cook. Flip them over about halfway through to make sure they are cooking evenly.
- Once they are a nice golden color - take them out! The raviolis will puff up slightly just as they would if you boiled them.
- Serve them warm or at room temperature.
- A warm marinara makes the perfect dipping sauce for this tasty appetizer.
Nutrition
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Theresa says
Made this and the crumb mixture did not stick to the ravioli! Try dipping in FLOUR first then egg then crumbs!
Oregon Sue says
I make the fried ravioli also, and use Panko. Instead of a milk/egg dip prior to the crumbs, I just coat them with olive oil and then the crumbs and fry. I found Costco has such a great variety of refrigerated ravioli… spinach/cheese, lobster, 4 cheese, and chicken and mozzarella. I like to even make a lasagna with the raviolis instead of lasagna noodles. Thanks for your blog. I like your idea of baking them too! Sue
Trish - Mom On Timeout says
Costco has the BEST ravioli – just bought some yesterday! I love all your tips Sue – thank you!
Erica says
How could I bake the fried raviolis instead of deep frying them?
Trish - Mom On Timeout says
Spritz them with olive oil and throw in the oven at 400 degrees until they crisp up Erica. Good luck!
Theresa says
Oh Yes!!! My hubby and I LOVE using Panko; just never thought about using it with ravioli. YUM!! Thanks for the recipe! 🙂
Trish - Mom On Timeout says
Panko is really perfect for this recipe – makes the ravioli nice and crispy! Thanks for stopping by Theresa!
kelley @ Miss Information says
Can’t wait to try this for the kiddos
Trish - Mom On Timeout says
Thanks for visiting Kelley!
Rachel @ {I Love} My Disorganized Life says
All I can say is I am torn! If I pin it, I will make it. If I make it, I will eat.it.all. And if I do that, my family will disown me. Ah, the dilemma!
Seriously, want some now.
Trish - Mom On Timeout says
LOL! Oh, what to do?? Thanks for stopping by Rachel!
Tracey @ The Kitchen is My Playground says
Hi, Trish! I included these today as my “I Want to Try” selection in my Party Food Round-Up. Thanks so much for sharing this yummy looking party treat!!
Tracey @ The Kitchen is My Playground
http://www.thekitchenismyplayground.com/2013/01/20-party-food-favorites-playground.html
Melanie says
I’m wondering if there is a way you could bake these rather than fry them, just to try to make them a bit healthier for a WW member?