1/4cupextra-virgin olive oilplus more if needed (for frying), or another oil (regular olive oil or canola or vegetable).
marinara sauce, chopped fresh parsley, and parmesan cheesefor serving (optional)
Instructions
Mix the egg and milk (2 tablespoons) along with a pinch of kosher salt and black pepper in a shallow bowl. Pour the bread crumbs (1 cup) into another shallow bowl. Get out a baking sheet or large plate to place prepared ravioli.
With one hand, dip each ravioli into the egg and milk mixture, shaking gently to remove excess. Place in the bread crumbs and bread each side thoroughly, using your other clean hand to pat the breadcrumbs into the surface. Place breaded ravioli on a baking sheet or large plate.
Heat 1/4 cup olive oil in a large heavy skillet (I like to use cast iron) over medium-high heat. When the oil is hot (place the handle of a wooden spoon into it to see if it bubbles), add the ravioli to the skillet. Fry for about 2 minutes on each side, until the bread crumb coating is golden brown. I recommend using a fish turner/slotted spatula to flip them. Remove to a paper towel lined plate or baking sheet. Note: make sure the ravioli are spread out to not touch each other - you may need to do two batches, and you may need to add more oil if you do this. Also, keep an eye on the temperature of the oil, since all burners are different - if the ravioli is turning too dark or the oil starts smoking, turn the heat down to medium or even medium-low.
Garnish the ravioli with fresh parsley and parmesan cheese if desired, and serve with marinara sauce for dipping.
Notes
To bake instead of fry: Preheat oven to 425 degrees. Pour the 1/4 cup oil onto a rimmed baking sheet and spread out. Place the breaded ravioli onto the baking sheet. Bake for 7 minutes, then flip over and bake for 7 more minutes.
If using frozen ravioli, you can use them frozen OR defrost them before using. The breadcrumbs may stick a little better if they are defrosted, and if frying it will be easier if they are a little more malleable, but either way is fine!
I used spinach and ricotta ravioli for this. You can use any flavor you want - cheese, beef, mushroom... any kind! Ravioli also comes in different sizes and shapes - any is fine for this recipe.
This recipe serves 4 as an appetizer and 2 as a light meal (I like pairing it with a salad for lunch).
To make your own Italian seasoned bread crumbs, mix 1 cup plain bread crumbs with 1 tablespoon Italian seasoning (or 1/2 teaspoon each of dried parsley, dried basil, dried oregano, onion powder, garlic powder, and black pepper) and 1/2 teaspoon kosher salt. Here's more on how to make your own Italian Bread Crumbs.
Make ahead and freeze by breading the ravioli, flash freezing on a baking sheet, then transferring to a zip top bag or airtight container. You can cook directly from frozen! Allow for a little more frying time (at a slightly lower burner temperature) if frying, and change the oven temp to 400 and cook for 10-12 minutes on each side if baking.