Fried Parmesan Ravioli
Ingredients
- 500 gRavioli (plain) (fresh)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (fine)
- 50 gParmesan cheese (finely grated)
- 750 mlPeanut oil (for frying)
- 1 tspOregano (dried)
- 1 pinchGray sea salt (fine)
- 100 gTomato caviar (for serving)
Method
A deep golden, ultra-crispy shell hiding a melting center. The aroma of toasted pasta and warm cheese hits you the moment they leave the fryer.
- 1
In a first bowl, beat the eggs with a fork and a pinch of salt. In a second one, mix breadcrumbs, grated parmesan, and oregano until the mixture is uniform.
- 2
Dip each ravioli into the beaten egg, then roll them in the breadcrumb mixture. Press lightly with your palm to ensure the crust sticks perfectly to the pasta.
- 3
Heat the peanut oil. When a piece of bread sizzles immediately on contact, drop the ravioli in. Fry for 2 to 3 minutes until they reach a deep golden color.
- 4
Place the ravioli on paper towels to remove excess oil. Serve immediately while piping hot with the tomato caviar on the side.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pan, otherwise the oil temperature drops and the pasta becomes soggy.
- If using frozen ravioli, don't thaw them; fry them straight from the freezer to maintain their structure.
How long does this dish keep?
Eat immediately. Fried food loses its crunch in the refrigerator.
