It’s hardly a secret that there are many ways to enjoy ravioli. After all, the small pockets of dough can be dipped in sauces, baked with other ingredients, or even eaten raw. But have you ever tried frying ravioli before? It’s an unconventional technique for this pasta pouch but one that has some very tasty results indeed. So whether you’re looking for something to serve alongside spaghetti or something to bring new life to your appetizers, this fried ravioli recipe is exactly what you need right now. Fried ravioli is like a gift from the food gods, in case you weren’t already convinced of their existence. This pasta appetizer hits all the right spots: tender pockets of ravioli are enveloped in a crispy coating and then drenched in an excellent sauce. What more could you want from life?
Fried ravioli is an easy and delicious dish. The combination of meat or cheese-filled pasta pillows and a crunchy, golden coating is hard to beat. The only problem is that most recipes are pretty uninspired. They use the same old ingredients: breadcrumbs, flour, egg, and some sort of greasy frying oil. We decided it was time for something new. Something better. Something even our best friends would want to share with us again and again. And so we created a new version of fried ravioli that has all the ingredients you’re probably already familiar with, but in a totally reimagined form: almond flour, Panko breadcrumbs, Parmesan cheese, and olive oil.
The Best Dinner for Sharing With Friends
One of the best things about fried ravioli is that it’s the perfect dish to share with friends. Ravioli is already a little bit of a sharing food, since you’re going to want to break the pasta pockets open and mix them together with the sauce. But frying ravioli takes it to the next level and makes it an even better choice for dinner parties with friends. You can fry the ravioli ahead of time and keep them warm in the oven while you’re chatting with your friends. Then, when you’re ready to eat, just set the ravioli out on plates and let everyone dig in.
Easy to Make – and Even Easier to Eat
This version of fried ravioli is a much easier recipe than you might think from first glance. For one thing, you don’t need any special equipment—no deep fryer, no food processor. Just a frying pan, a baking sheet, and a bowl. Because the ravioli filling is baked, there’s no messy oil splattering all over the place in your kitchen. The ravioli are baked right in the oven, letting you keep everything neat and tidy. Once they’re baked and cooled, all you need to do is toss them in some seasoned Panko breadcrumbs and then let them sit in the oven with the heat off while you get everything else ready. Then, when you’re ready to eat, just pop the ravioli back into the oven to crisp up.
The Ingredients (and Why They’re Good)
The secret to this healthier take on fried ravioli is in the ingredients. We use rich and creamy almond flour, Panko breadcrumbs, a little Parmesan cheese, and a drizzle of olive oil. Almond Flour - Baking the ravioli filling in the oven lets you keep the fat content down a bit from what you’d expect from a fried ravioli. But that doesn’t mean you have to skimp on the flavor. A little almond flour helps keep things rich and savory. Panko Breadcrumbs - The Panko breadcrumbs help make the ravioli extra crispy. Panko are Japanese-style breadcrumbs that are processed finer than the standard breadcrumbs you find in the US. The extra fine texture makes Panko breadcrumbs ideal for crispy foods, like fried ravioli. Parmesan Cheese - Parmesan cheese is a nice addition to the ravioli filling, adding a savory kick. It also helps bind the other ingredients together, keeping the ravioli from crumbling apart when you transfer them to the baking sheet. Olive Oil - Adding a drizzle of olive oil to the cooked ravioli is a nice touch. The oil adds a little bit of richness, while also helping to hold the Panko crumbs in place.
Crispy Fried Ravioli Without the Grease
The most appealing part of this recipe is that it skips the frying oil entirely. Instead, the ravioli are baked on a parchment-lined baking sheet, and then tossed in a mixture of seasoned Panko breadcrumbs. The result is a crispy, crunchy coating that’s reminiscent of typical fried ravioli. Except, instead of frying in a cauldron of lard or vegetable oil, these ravioli get their crunch from the Panko breadcrumbs. Tossing the ravioli in Panko breadcrumbs also helps to hold in some of the filling, making the ravioli a little bit more hearty.
The Healthier Variation: Veggie-Filled Pasta Pillows
The fried ravioli filling is good as it is, but if you’re looking to add even more veggies to your meal, you can do so by mixing up the ravioli filling. Instead of a meat-and-cheese filling, try a vegetable-and-cheese filling. Veggies like zucchini, spinach, or roasted peppers work well. And they’ll make these fried ravioli even more filling, helping to make this a meal in and of itself. If you want to make them extra cheesy, try adding some Parmesan or Pecorino Romano to the filling. You can also toss the ravioli in some grated Mozzarella before baking.
Conclusion
Fried ravioli is a classic Italian dish that’s great for sharing with friends. This updated recipe skips frying the ravioli in oil, instead baking them in the oven, then tossing them in seasoned Panko breadcrumbs. It’s the perfect meal to share with loved ones. And it’s healthier than classic fried ravioli, with fewer calories and less fat. It’s sure to become a new favorite. And for the times you do not want to make the fried ravioli yourself, you can stop by Palermo’s Pizza and try our very own fried ravioli!
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