← Nouns Cooking · American

Ingredients

• 500 g Fresh cheese ravioli
• 2 Eggs
• 60 ml Milk
• 100 g fine dried breadcrumbs
• 40 g Parmesan, finely grated, plus extra to serve
• 1 tsp Dried oregano
• ½ tsp Garlic powder
• 1 l vegetable oil, for frying
• 240 ml marinara sauce, warmed
• 1 tbsp Parsley, chopped (optional)

Method

1. Whisk the eggs and milk in a shallow bowl. In another, mix the breadcrumbs, Parmesan, oregano and garlic powder.
2. Dip each ravioli in the egg, let the excess drip off, then press into the crumbs to coat both sides. Lay them on a tray; chill for 10 min if you have time so the coating sets.
3. Heat 5 cm of oil in a deep, heavy pan to 175°C (350°F).
4. Fry the ravioli in batches for 1–2 min, turning once, until deep golden and crisp. Drain on a rack.
5. Dust with more Parmesan and parsley and serve hot with warm marinara for dipping.

Tips

• Fresh ravioli work best; if using frozen, thaw them first and pat dry so they don’t spit in the oil.
• Parmesan is made with animal rennet, so pick a vegetarian hard cheese if needed.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Epicurious