Crispy Ravioli with Chunky Tomato Sauce

Estee Kafra Estee Kafra
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When I set out to make a crispy ravioli, my dislike of deep-frying made it such a daunting project tha I kept pushing it off. I’m happy to report, though, that it turned out to be super-simple and didn’t even make a mess. I used a small pot of oil, as the ravioli aren’t that large, and the whole process took no more than 15 minutes. And deep-fried filled dough…it was delicious!

30m 12
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat, Egg

Directions

Prepare the Ravioli

  1. Place the milk and bread crumbs in separate dishes. Heat oil in a deep-fryer or a pot to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Dip frozen ravioli in milk, then fully coat in bread crumbs. Deep fry the ravioli in hot oil until done, about three to four minutes, or until golden brown. The pieces may sink at first, then rise to top of oil when done. Turn over after about a minute or two to promote even cooking.

  3. Remove ravioli from oil; drain well and place on paper towels to cool. Sprinkle immediately with Parmesan cheese.

Prepare the Sauce

  1. Combine canned tomatoes, tomato sauce and seasonings, and garlic cubes in a bowl or container. Mix well.

To Serve

  1. Serve the ravioli with the tomato sauce, and garnish with fresh basil and a bit more Parmesan cheese.

Credits

Description:

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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1 Comment

Chavi Weller •

Milk Which type of milk did you use? When I fried them, the breading all came off. Came out really good though. Tastes amazing!

Raquel Malul Kosher.com Team •
Reply to Chavi Weller

When it doesn't specify the milk, I would assume you can use any milk you would like. The milk with the higher content of fat will be creamier.