Ingredients
Method
Step 1: Prepare the Marinara Dip
- Heat olive oil in a medium-sized pot over medium heat. Add the diced onion and sauté until softened and golden, about 3 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped tomatoes, then fill the empty can ¼–⅓ full with water, swill it around, and pour the liquid into the pot.
- Mix in balsamic vinegar, dried basil, oregano, sugar, salt, pepper, and chili flakes (if using).
- Simmer for 10–15 minutes, or until the sauce thickens. Set aside.
Step 2: Coat the Ravioli
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, garlic powder, salt, and black pepper.
- Dip each ravioli in the flour, ensuring it’s lightly coated. Then, dip it in the beaten egg, and finally coat it in the breadcrumb mixture.
- Use a sharp knife to poke a small hole in the center of each ravioli to prevent it from puffing up during frying.
Step 3: Fry the Ravioli
- Heat vegetable oil in a deep frying pan or skillet over medium heat until it reaches 350°F (180°C). If you don’t have a thermometer, test the oil with a pinch of breadcrumbs—they should sizzle immediately.
- Fry the ravioli in batches, 6–8 at a time, for 2–3 minutes or until golden and crispy, flipping halfway through.
- Remove the ravioli with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Step 4: Garnish and Serve
- Transfer the fried ravioli to a large bowl and sprinkle with Parmesan cheese and fresh parsley. Gently toss to coat.
- Serve hot with the marinara dip on the side and enjoy!
Notes
- Ravioli Type: Refrigerated ravioli works best for frying as it holds its shape and cooks quickly. Avoid frozen ravioli unless fully thawed.
- Oil Temperature: Keep the oil between 350–375°F for best results. Too hot, and the breadcrumbs will burn; too cool, and the ravioli will absorb excess oil.
- Leftovers: Reheat leftover ravioli in the oven or air fryer to restore crispiness.