Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1 pack ravioli (filling of your choice!)
2 cups panko breadcrumbs
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1 tbsp. Italian parsley, finely chopped
Vegetable oil for frying
1/2 cup marinara sauce
Add the eggs and panko breadcrumbs to two separate shallow bowls. Whisk eggs thoroughly. Add the garlic powder, onion powder, salt and parsley to the panko breadcrumbs and mix ingredients together.
Dip the ravioli into the egg and then breadcrumb mixture to form the breadcrumb coating. Make sure the ravioli is thoroughly coated in the breadcrumb mixture.
To fry the ravioli, heat the vegetable oil (about 1-2 inches deep) in a heavy-bottomed pot to 350°F. Throw a pinch of flour into the oil - if it begins to sizzle, the oil is ready for frying.
Working in batches of 3-4, fry the ravioli for 1-2 minutes per side until golden brown. Once golden brown in color, remove from the pot with a stainless steel spider strainer and place over a wire cooling rack to let cool and drain excess oil.
Plate and serve with a side of marinara for dipping.