Fried Ravioli Bites
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 4 minutes
Servings: 8 to 10
Ingredients
- 2 cups panko bread crumbs
- ¾ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup milk
- 1 large egg, lightly beaten
- 2 (9-ounce) packages refrigerated cheese ravioli, ooked according to package directions, drained well, and spread into a single layer on wax paper
- vegetable oil, for frying
- 1 (24-ounce) jar marinara sauce, heated
Directions
In a shallow dish, combine bread crumbs, cheese, salt, and pepper. In another shallow dish, whisk together milk and egg.
Dip ravioli, one at a time, in egg mixture, letting excess drip off. Dredge in bread crumb mixture, gently shaking off excess.
In a large skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 360˚F.
Fry ravioli, in batches, for 1 to 2 minutes per side or until golden brown. Drain on a wire rack over paper towels. Serve with pasta sauce for dipping.