Ingredients
Scale
For the Ravioli:
- 1 package (12 oz) of fresh or frozen cheese ravioli (ensure it’s Halal)
- 1 cup breadcrumbs (use panko for extra crunch)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups vegetable oil for frying (or use olive oil for a lighter option)
For the Filling (Optional for Homemade Ravioli):
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
For the Dipping Sauce:
- 1 cup marinara sauce (store-bought or homemade)
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- 1 teaspoon dried basil or oregano
Ingredient Highlights:
- Cheese Ravioli: The ravioli serves as the base of this recipe, providing a deliciously tender and cheesy filling inside a crispy coating.
- Breadcrumbs: Breadcrumbs, especially panko, create the perfect crispy exterior that makes toasted ravioli so irresistible.
- Spices: Garlic powder, onion powder, oregano, and basil elevate the flavor of the coating and complement the savory filling.
- Oil: Vegetable or olive oil is used for frying the ravioli, giving them a golden, crispy texture. You can also bake the ravioli for a lighter version.
Instructions
Prepare the Ravioli:
- Cook the Ravioli: Begin by boiling the ravioli according to the package instructions. This usually takes about 4-5 minutes for fresh ravioli or 6-7 minutes for frozen ravioli. Once cooked, drain the ravioli and set them aside to cool for a few minutes. This will make the ravioli easier to handle when breading them.
Prepare the Breading:
- Set Up Breading Station: In three shallow bowls, set up your breading station:
- In the first bowl, place the all-purpose flour.
- In the second bowl, beat the two eggs.
- In the third bowl, mix the breadcrumbs with garlic powder, onion powder, oregano, basil, salt, and pepper.
- Bread the Ravioli: Dip each ravioli into the flour, coating it lightly. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, dip the ravioli into the breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well. Repeat this process for all the ravioli.
Fry or Bake the Ravioli:
- Frying Option:
- Heat the vegetable oil in a large frying pan over medium heat. You’ll want enough oil to cover the bottom of the pan by about 1/2 inch.
- Once the oil is hot (you can test it by dropping a small amount of breadcrumbs into the pan—if it sizzles, the oil is ready), add the breaded ravioli in batches, being careful not to overcrowd the pan.
- Fry each ravioli for about 2-3 minutes on each side or until golden brown and crispy. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
- Baking Option:
- Preheat your oven to 400°F (200°C).
- Place the breaded ravioli on a baking sheet lined with parchment paper, ensuring they are not touching.
- Spray them lightly with cooking spray to help them crisp up in the oven.
- Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.
Prepare the Dipping Sauce:
- Warm the Marinara Sauce: While the ravioli is cooking, heat the marinara sauce in a small saucepan over medium heat. Add the red pepper flakes (if using) and dried herbs, and stir to combine. Let the sauce simmer for a few minutes to blend the flavors.
Serve:
- Serve the Ravioli: Once the ravioli is cooked and crispy, place them on a serving plate. Serve with the warm marinara sauce for dipping. Optionally, sprinkle some fresh parsley or Parmesan cheese on top for added flavor and garnish.
- Prep Time: 20minutes
- Cook Time: 25minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 12g