INGREDIENTS
2
large eggs
1/2 c.
milk
1 c.
Italian bread crumbs
1/4 c.
freshly grated Parmesan cheese, plus more for serving
Kosher salt
Freshly ground black pepper
1 lb.
frozen ravioli
Marinara, warmed (for serving)
Vegetable oil, for frying
Marinara, sauce for serving
DIRECTIONS
FOR FRYING:
- Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper.
- Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat. Place on prepared baking sheet. Freeze until solid, 30 minutes.
- In a large pot over medium heat, heat 2” oil until shimmering (about 365°). Working in batches, fry ravioli until golden and pasta is cooked through, 3 to 4 minutes, flipping as necessary. Place on a paper towel lined plate and immediately sprinkle with more Parmesan.
- Serve warm with marinara for dipping.
FOR AIR FRYER:
- Line a large baking sheet with parchment. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs and Parmesan. Season with salt and pepper.
- Working one at a time, dip ravioli in egg mixture then in bread crumbs, pressing to coat, then dip back in egg mixture. Place on prepared baking sheet. Freeze until solid, 30 minutes.
- Working in batches, place in basket of air fryer and cook at 400° for 7 minutes. Remove from basket and top with Parmesan.
- Serve warm with marinara sauce for dipping.