Before you jump to conclusions about this being a really complicated recipe, I have to confess that I cheated a little bit. Remember those Mac & Cheese Raviolis from Wegmans that I flipped my lid over a little while ago? Well, I took them to the next level by breading them in a delicious, crispy coating then deep-frying ’em good. But if you don’t have access to a Wegmans, and therefore can’t get your hungry paws on Mac & Cheese Ravioli, then you need not fear. You can use any kind of ravioli in this recipe, whether it be stuffed with ricotta, spinach, four cheeses, chicken, or even nutella. Just pick up a bag of ravioli from the grocery store, and you’re halfway to crispy, crunchy, deep-fried ravioli heaven.
If you’ve never had fried ravioli, you’re missing out. These tender pockets of pasta are wrapped in the most perfectly crisp, golden-brown breading then lightly seasoned. Once you bite through the crunchy, fried glory of that breadcrumb armor, the ravioli gives way to a creamy, cheesy filling. It’s pure delight in every poppable bite. Don’t be surprise when a dozen of these cheese-stuffed pockets disappear.
It’s the kind of snack you inhale like a hungry, hungry hippo-vacuum hybrid.
The best part of these fried ravies is that you don’t need a deep-fryer. I know a lot of people are intimidated by the deep-fryer, and quite honestly, I am too sometimes. Instead, these raviolis take a hot bath in a pan of golden oil atop the stove. Pan on stove top = much less intimidating than a deep fryer.
I highly recommend snagging a bag of Mac & Cheese Ravioli from Wegman’s because they are insanely delectable. Their creamy cheddar cheese filling really makes ’em taste like mac & cheese. Essentially, it is mac & cheese, but inside-out. However, as I said, any kind of ravioli will work deliciously with this recipe. So go get you deep-fried Italian on!
A Few Tips Before You Get Cooking:
- Pick any ravioli flavor you like best.
- You can make these in the deep fryer if you prefer.
- You can add grated parmesan to the breading for an extra cheesy kick!
- I served these with marinara sauce, but you could also serve them with a blush sauce or tomato soup.
Fried Mac & Cheese Ravioli (or any flavor Fried Ravioli)
By The Smart Cookie Cook
- 1 16-oz. package Mac & Cheese Ravioli, or flavor of you choice
- 2 cups seasoned breadcrumbs
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- salt, to taste
- pepper, to taste
- vegetable oil, for frying
- marinara sauce, for dipping
- In a large pot of boiling salted water over high heat, cook raviolis according to package directions. It will only take a couple minutes. Make sure they are al dente, not soggy. Drain and let cool enough to work with. Pat dry with paper towels.
- Pour the flour into a large bowl. Pour the breadcrumbs into another large bowl. Then whisk together the eggs and milk in one more large bowl.
- Use a fork to dunk each ravioli into the flour and coat evenly. Next, dunk the ravioli into the milk/egg mixture, soaking both sides. Finish with the breadcrumbs, making sure to coat the entire ravioli. To repeat, the order is: flour, milk/egg mixture, breadcrumbs.
- Once all the raviolis are breaded, Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. Line another baking sheet with paper towels. Set aside.
- Pour olive oil into a large, deep nonstick skillet, filling it 1-inch deep. Bring to medium-high heat. Once oil starts to smoke and bubble, add about 6-8 raviolis to the pan. If they do not sizzle when you put them in, the oil is not hot enough.
- Fry each side of the ravioli until golden brown, flipping in between. Set finished raviolis on the paper towel-lined tray to soak up extra oil. Sprinkle with salt & pepper. Then transfer raviolis to aluminum-lined tray and keep warm in oven while you finish the remaining batches. Serve with marinara sauce for dipping.