Breaded Cheesy Ravioli

Golden, Tender, and Deeply Satisfying

There is something quietly joyful about the moment a ravioli hits hot oil — that soft hiss, the slow bloom of gold at the edges. Fried ravioli is the kind of dish that doesn't take itself too seriously, yet delivers something honest and abundant: a crisp shell giving way to a warm, yielding center. It's the sort of thing you make on a slow afternoon, setting out your stations with patience, then gathering whoever is nearby to eat them while they're still warm.

Ingredients

• 1/4 cups all-purpose flour
• 2 eggs
• 4 teaspoons whole milk
• 1 cup Vigo Italian Style Seasoned Panko Bread Crumbs
• 15 ounces refrigerated cheese ravioli
• 3 cups Alessi Extra Virgin Olive Oil
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped basil
• 1 cup Alessi Marinara Pasta Sauce

Instructions

1. To bread ravioli, place flour in a shallow, medium-sized bowl.
2. Beat eggs with milk in a small bowl.
3. On a flat dish, spread out breadcrumbs.
4. Evenly coat each ravioli with flour, then egg mixture, and lastly, breadcrumbs.
5. Use a baking sheet to keep ravioli until ready for frying.
6. In the meantime, heat oil in a frying pan on medium. Once the oil begins to sizzle and pop, it is ready for frying.
7. Fry ravioli in batches, turning to cook evenly, about 1 minute on each side.
8. Once golden brown, remove ravioli with a slotted spoon to a paper-towel-lined plate to drain.
9. Sprinkle ravioli with Parmesan (and basil, if desired) and serve with marinara for dipping