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Crispy Toasted Ravioli

If you are in the mood for Italian food but do not want pasta, I want to invite you to indulge in these small pillows of cheesy goodness. These ravioli are crunchy, soft, and so satisfying. This dish is meant to be an appetizer. If you want to have these as a main dish, pair them with a salad, and you have the perfect meal!
 

Serves 4 as a Side Dish or 2 as a Main Dish

#chefavenue, #omnipan, #crispytoastedravioli, #raviolirecipe

Ingredients
  • 1 teaspoon canola oil
     

  • 1 medium egg
     

  • 1 tablespoon milk or water
     

  • ¼ teaspoon salt
     

  • ½ cup Panko breadcrumbs (Japanese breadcrumbs)
     

  • 2 tablespoons finely shredded Parmesan cheese
     

  • 1 tablespoon Italian seasoning (dried oregano, basil, rosemary, and thyme)
     

  • ½ teaspoon garlic powder
     

  • ½ teaspoon onion powder (optional)
     

  • ¼ teaspoon dried chili flakes (optional)
     

  • 1 12oz package refrigerated cheese ravioli (not frozen)

Cooking Instructions

Omnipan – Small and Medium

  1. Preheat the oven to 400°F/204°C. Drizzle the canola oil in the large Omnipan and spread it to cover the bottom.
     

  2. In the small Omnipan, add the egg, milk or water, and salt. Whisk until the egg yolk, egg white, and milk or water are combined well, and the salt has dissolved.
     

  3. In another small Omnipan, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder (if using), and chili flakes (if using). Whisk to combine well.
     

  4. Dip the ravioli, one at a time, in the egg mixture first. Then transfer it over to the breadcrumb mixture and dredge it with the breadcrumbs. Repeat this process until all the ravioli have been coated.
     

  5. Place the ravioli in the large Omnipan, making sure they are not crowding. (Bake in 2 batches if needed.)
     

  6. Place the large Omnipan without the lid in the preheated oven. Bake for 15 to 20 minutes, or until golden brown. Turn the ravioli after 10 minutes to bake them evenly.

Serving Suggestions

If serving as an appetizer, pair with a store-bought marinara sauce. Warm the sauce to enhance the taste.
 

If serving as a main dish, arrange them atop a green salad tossed with Italian dressing and chopped tomatoes.

Notes
  • While you are dipping the ravioli in the egg mixture and then dredging them with the breadcrumbs, it is best to use both hands. Keep one hand for the wet mixture and the other for the dry mixture.
     

  • This way, you do not get the breadcrumbs all over your fingers, and you can coat the ravioli more efficiently.

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