Fried Ravioli With Spicy Roasted Tomato Dipping Sauce
These fried ravioli are some of the easiest appetizers to make, but they're always a hit at your next party. If you need an easy dish that won't take long then these will be perfect!
Servings: 5
Calories: 257kcal
Equipment
Ingredients
Dipping Sauce
- 2 ½ cups Roma tomatoes quartered (1 pound)
- ¼ cup Onion chopped
- 4 Garlic cloves
- 2 Tablespoons Olive oil
- ½ teaspoon Sugar
- ½ teaspoon Kosher salt
- ½ teaspoon Red Pepper Flakes
- 2 Tablespoons Fresh Basil chopped
Ravioli
- 1 cup Panko crumbs fine texture
- ¼ cup Parmesan cheese grated
- 1 Tablespoon Paprika
- 3 Eggs
- 3 Tablespoon Milk
- 9 oz. Frozen ravioli *
- ¾ cup All-purpose flour
- 4 cups Peanut oil **
- Shredded Parmesan optional
- Minced Italian parsley optional
Instructions
Dipping Sauce
- Preheat oven to 450℉.
- Toss the sauce ingredients together in a casserole dish.
- Roast 35-40 minutes, or until tomatoes are soft. Mash with a potato masher or fork, keeping tomatoes a bit chunky.
- Stir in the basil. The sauce can be made ahead.
Ravioli
- Place the flour in a resealable plastic bag. Combine the Panko crumbs, Parmesan, and paprika in another resealable plastic bag or a shallow pan.
- Beat the eggs and milk together in a bowl.
- Dredge the ravioli first in flour, dip in egg wash, then coat in the Panko crumb mixture.
- Chill on a rack for 15 minutes to set the crumbs.
- Heat the peanut oil to 360℉ in a high-sided pot.
- Fry the ravioli in batches until crisp and golden, 2-3 minutes. Do not crowd the pot. Drain on paper towels.
- Serve with sauce; garnish with cheese and parsley. An Italian tossed salad is excellent to serve along with the toasted ravioli.
Video
Nutrition
Calories: 257kcal | Carbohydrates: 26g | Protein: 9g | Fat: 95g | Saturated Fat: 17g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 384mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 987IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg