We probably have mentioned this like fifteen times on social media, but WE’RE GOING TO ITALY IN A WEEK! We have been dying to go to Italy together for years. Most of our travel is centered around interesting destinations where we find a steal of a flight. Our flights to South America for our last few trips were always bargains that we stumbled upon and were only about $400 round trip! Because of that, Italy has been placed on the backburner. Well, up until now that is. We follow a lot of travel websites and are always keeping our eyes peeled for a deal. When we were alerted of a $440 round trip flight to Rome, we immediately had to jump on it.
Italy prep has involved learning a few phrases, researching the many beautiful cities, and experimenting with Italian cuisine. We have been working with Amore Brand for almost a year now, and we love how all their products come from local farms in Italy. Up until this trip, Amore was the closest thing we had to tasting Italy! We use their pastes in everyday cooking and they also have a fresh-made pasta line. We decided to use their four-cheese stuffed ravioli in order to make this fried ravioli appetizer.
We did a few test runs to determine the best method for making the batter for the toasted ravioli. Giada recommends just using milk and breadcrumbs for her deep fried ravioli recipe, but we found it didn’t have enough of a coating that way. We tried the traditional egg and breadcrumb method and it was almost too thick, which overshadowed the ravioli. Finally, the answer was to mix the egg with some milk in a bowl and dunk the ravioli in that mixture prior to breading them. We discovered that it made the perfect crust.
These deep-fried ravioli can be served with your choice of sauce. We recommend avoiding using a sauce that is too “watery” or it might make the crust of the fried ravioli soggy. We made a thicker sauce just for this purpose. It is much more concentrated and thicker than using marinara from a jar.
Deep Fried Ravioli
- One package of Amore Four Cheese Ravioli
- 2 eggs
- ½ cup milk
- 1 cup Italian bread crumbs
- Parmesan Reggiano cheese, optional garnish
- Olive oil for frying
Fried Ravioli Dipping Sauce
- 4 tbsp Amore Brand tomato garlic paste
- 1 tbsp olive oil
- ½ tsp onion powder
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp salt
Cook the pasta in boiling water to al dente and then drain. In a separate bowl, scramble the two eggs and add the milk. Feel free to add more or less milk, if needed. Mix until well combined. In another bowl, add your breadcrumbs.
Add about 1 inch thick of olive oil to a fry pan and heat on medium heat until hot. Take each ravioli individually and dunk in the egg/milk mixture and then coat in the breadcrumbs. Fry 6-8 ravioli at a time in the olive oil so they are not crowded in the pan. Fry them until golden brown, flipping halfway in the cooking process. Using a slotted spoon, remove each ravioli and place on a paper towel to drain. Sprinkle with fresh parmesan Reggiano, if desired. Continue this process with all of the ravioli.
To make the dipping sauce, combine all ingredients in a separate bowl and mix until well combined.
Pour yourself a big ‘ol glass of Italian wine and start snacking!