Ingredients
- 25 ounces (1 bag) cheese ravioli, frozen
- 1 cup all-purpose flour
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- 1 cup Italian bread crumbs
- 1/2 cup parmesan cheese, grated, plus extra for serving (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- vegetable oil, for frying
- parsley, optional, for garnish
- 1 jar marinara sauce, optional, for dipping
Instructions
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Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper.
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Pour the flour in the first plate.
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Whisk the eggs and milk on a second plate.
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On a third plate, combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper.
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Coat ravioli with the flour, followed by the egg, and finally, the bread crumb mixture. Set the coated ravioli on a baking sheet lined with parchment paper. Repeat with the rest of the ravioli. Then, cook them in the air fryer or fry the ravioli in oil.
Air Fryer
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Spray breaded ravioli on both sides with cooking spray.
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Place the ravioli in a single layer in the basket of your air fryer.
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Fry at 350°F for 10 minutes, flipping them halfway through.
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Remove from the air fryer and top with parmesan cheese and parsley (optional). Serve with a side of marinara sauce.
Frying in Oil
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Place the pan of breaded ravioli in the freezer for 30 minutes.
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When ready, in a large, heavy-bottom pot, heat 2 inches of oil to 350°F.
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Working in batches of 3-4, fry the ravioli in the oil for 2-3 minutes. (Please note: You may have to let the oil heat up to 350°F again after each batch of fried ravioli.)
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Using a slotted spoon, remove ravioli from the oil and place on a paper towel-lined plate to dry.
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Top with parmesan cheese and parsley (optional). Serve with a side of marinara sauce.
