Ingredients Jump to Instructions ↓

  1. 1 package (9 ounces) refrigerated cheese ravioli

  2. 2 eggs

  3. 2 cups seasoned bread crumbs

  4. 1/2 cup shredded Parmesan cheese

  5. 3 teaspoons dried basil

  6. 1/2 cup canola oil, divided Additional shredded Parmesan cheese, optional

  7. 1 cup marinara sauce or meatless spaghetti sauce, warmed

Instructions Jump to Ingredients ↑

  1. Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture. In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary. Sprinkle with additional cheese if desired. Serve with marinara sauce. Yield: about 3-1/2 dozen.


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