Imagine sinking your teeth into a deliciously crispy, cheese-filled pasta that transports you straight to an Italian trattoria. That’s exactly what you get with Crispy Parmesan Ravioli, a dish that combines the comforting flavors of homemade ravioli with the satisfying crunch of a golden, fried exterior. This dish not only makes for a perfect appetizer or snack but also serves as an easy ravioli dish that can surprise your family and friends at any gathering. The ravioli is filled with a rich blend of cheeses, encased in a savory herb-infused breading, and pairs beautifully with a marinara sauce for dipping, making it a true gourmet pasta dish.
Ingredients
Scale:
2 cups all-purpose flour
3 large eggs
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup breadcrumbs (preferably Italian-style)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (for frying)
Marinara sauce (for dipping)
Instructions
In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and crack in 3 large eggs. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
In a medium bowl, combine 1 cup of ricotta cheese, 1 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix until well blended.
After resting, divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or a rolling pin, about 1/16 inch thick.
Place small spoonfuls of the cheese mixture (about 1 teaspoon) on one sheet of pasta, ensuring they are spaced about 2 inches apart. Moisten the edges with water, then lay another sheet of pasta over the top. Press down around each filling to seal. Cut into squares or use a ravioli cutter.
In a shallow bowl, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well.
Dip each ravioli in the breadcrumb mixture, ensuring they are fully coated. Set aside on a baking sheet.
In a large skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully place the breaded ravioli in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown. Use a slotted spoon to remove and drain on paper towels.
Serve the crispy Parmesan ravioli hot with marinara sauce for dipping.
