Crispy Fried Cheese Ravioli with Marinara

By Sprig Originals ✓ · cooked up in Sprig

Store-bought cheese ravioli get a quick egg-and-parmesan-breadcrumb jacket, then hit 350°F oil for three minutes until they puff into shatteringly crisp golden pillows. Dunk them in warm marinara and watch them disappear before dinner is even on the table — the easiest deep-fry a home cook can pull off on a weeknight.

Ingredients

• 6 cups neutral oil, such as vegetable or canola
• 20 oz refrigerated cheese ravioli

• 2 large eggs
• 2 tbsp milk
• 1 1/2 cups Italian-seasoned dry breadcrumbs
• 1/2 cup finely grated parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp fine salt, plus more for finishing

• 1 1/2 cups jarred marinara sauce
• 1/4 cup fresh basil leaves, torn

Instructions

1. Pour the oil into a heavy, deep pot or Dutch oven to a depth of about 2 inches, making sure there are at least 3 inches of empty space above the oil line. Clip on a deep-fry thermometer and heat over medium until the oil reads 350°F (175°C), about 10 minutes. Safety note: never leave hot oil unattended, keep children and pets out of the kitchen, keep a metal lid within reach to smother any flare-up, and never add water or wet food to the pot.
2. While the oil heats, whisk the eggs and milk together in a shallow bowl. In a second shallow bowl, stir together the breadcrumbs, parmesan, garlic powder, oregano and 1/2 teaspoon salt.
3. Pat the ravioli dry with paper towels (surface moisture makes oil spatter). Working a few at a time, dip each ravioli in the egg, let the excess drip off, then press into the crumb mixture on both sides until fully coated. Set the breaded ravioli on a tray in a single layer.
4. Line a second tray with a wire rack or a double layer of paper towels. Warm the marinara in a small saucepan over low heat, stirring occasionally, while you fry.
5. Using a slotted spoon or spider, gently lower 6 to 8 ravioli into the 350°F oil — never crowd the pot. Fry 2 to 3 minutes, turning once halfway, until deep golden and puffed. Lift out, drain on the rack, and sprinkle immediately with a pinch of salt.
6. Let the oil come back to 350°F between batches (it will drop to around 320°F) and repeat with the remaining ravioli. The whole lot takes about 4 batches.
7. Pile the hot ravioli on a platter, scatter with torn basil and a little extra parmesan, and serve right away with the warm marinara for dipping.

Chef's tips

Nutrition (per serving, estimated)

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