Crispy Fried Ravioli with Scallion Cream Dip

By Sprig Originals ✓ · cooked up in Sprig

Frozen cheese ravioli go straight from the freezer into a three-stage breading, so the pasta stays firm and the crust turns shatteringly crisp in the fryer. A warm scallion cream sauce — silky, green-flecked and a little peppery — makes it feel like the version you'd pay for at a real Italian-American dining room, with marinara on the side for dunking traditionalists.

Ingredients

• 24 pieces frozen spinach-ricotta or cheese ravioli (about 1 lb), kept frozen
• 3/4 cup all-purpose flour
• 3 large eggs
• 2 tbsp whole milk
• 1 1/2 cups Italian-style dry breadcrumbs
• 1/2 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 6 cups vegetable or canola oil, for frying

• 2 tbsp unsalted butter
• 6 scallions, white and green parts thinly sliced separately
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine or low-sodium chicken broth
• 1 cup heavy cream
• 1/3 cup finely grated Parmesan
• 1 tsp fresh lemon juice
• to taste kosher salt and white pepper

• 1 1/2 cups marinara sauce, warmed
• 2 tbsp chopped fresh flat-leaf parsley
• for garnish grated Parmesan and flaky salt

Instructions

1. Make the scallion cream first so it can sit and thicken: melt 2 tablespoons butter in a small saucepan over medium heat. Add the sliced scallion whites and cook 2 minutes until softened, then add the garlic and cook 30 seconds more, stirring, until fragrant but not browned.
2. Sprinkle in 1 tablespoon flour and stir constantly for 1 minute to cook out the raw taste. Pour in the wine or broth and whisk hard until smooth; simmer 1 minute to reduce slightly.
3. Whisk in the heavy cream and bring to a bare simmer. Cook 4 to 5 minutes, stirring often, until the sauce coats a spoon. Off the heat, whisk in 1/3 cup Parmesan, the lemon juice, and most of the scallion greens. Season with salt and white pepper. Cover and keep warm over the lowest heat, whisking occasionally; thin with a splash of milk if it tightens too much.
4. Set up breading: put the 3/4 cup flour in one shallow dish; beat the eggs with the milk in a second; and in a third combine the Italian breadcrumbs, panko, 1/2 cup Parmesan, garlic powder, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. Working with the ravioli still frozen and firm (do not thaw — thawed ravioli go slack and blow out in the oil), toss 4 or 5 at a time in the flour, shaking off the excess. Dip in the egg, letting excess drip back, then press firmly into the crumb mixture, coating every edge. Set on a rack or parchment-lined sheet. Repeat with all 24 ravioli.
6. For an extra-durable crust, run the coated ravioli back through the egg and crumbs a second time. Freeze the breaded ravioli on the sheet for 10 to 15 minutes while the oil heats.
7. Pour about 1 1/2 inches of oil into a heavy 4- to 5-quart Dutch oven and heat over medium-high to 350°F (175°C) on a deep-fry thermometer. Line a sheet pan with a wire rack.
8. Fry the ravioli in batches of 5 or 6, never crowding, for 2 1/2 to 3 minutes, turning once, until deep golden brown and puffed. Keep the oil between 340°F and 360°F, adjusting the burner between batches.
9. Lift onto the rack with a spider or slotted spoon and immediately season with flaky salt and a dusting of Parmesan. Repeat with remaining ravioli; they hold crisp in a 200°F oven for up to 20 minutes.
10. Pour the warm scallion cream into a shallow bowl and the marinara into another. Pile the ravioli on a platter, scatter with parsley and the reserved scallion greens, and serve at once while the centers are molten.

Chef's tips

Nutrition (per serving, estimated)

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