Fried Parmesan Ravioli

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 715
• Protein: 20 g
• Carbs: 82 g
• Fat: 33 g

Ingredients

• 500 g Ravioli (plain) ( fresh )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( fine )
• 50 g Parmesan cheese ( finely grated )
• 750 ml Peanut oil ( for frying )
• 1 tsp Oregano ( dried )
• 1 pinch Gray sea salt ( fine )
• 100 g Tomato caviar ( for serving )

Instructions

1. Preparing the breading station

   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. Coating the ravioli

   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. Frying

   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. Draining and serving

   Place the ravioli on paper towels to remove excess oil. Serve immediately while piping hot with the tomato caviar on the side.

Chef's tips

• 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.

Storage

Eat immediately. Fried food loses its crunch in the refrigerator.