Fried Ravioli

Fried Ravioli
Servings: 6 Prep 15 mins Cook 3 mins per batch


Parmesan Dipping Sauce:
  • 1 cup grated Parmesan cheese
  • 3/4 cup light sour cream
  • 1/2 cup light mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil leaves
Fried Ravioli:
  • 2 large eggs
  • 1/4 cup milk
  • 3/4 cup Italian-flavored dry bread crumbs
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon cayenne
  • 1 package (9 ounces) refrigerated cheese ravioli (uncooked)
  • 4 cups vegetable oil, for frying

Make It

Parmesan Dipping Sauce:

1. Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 cup to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 tablespoons water to thin slightly. Refrigerate until serving.

Fried Ravioli:

2. In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.

3. Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.

4. Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degrees F oven for 1 to 2 minutes.)

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 25, chol. (mg): 84, sat. fat (g): 10, carb. (g): 18, fiber (g): 1, pro. (g): 16, sodium (mg): 967, Percent Daily Values are based on a 2,000 calorie diet.