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Dairy
Easy
30 Minutes
Diets 
When I set out to make a crispy ravioli, my dislike of deep-frying made it such a daunting project tha I kept pushing it off. I’m happy to report, though, that it turned out to be super-simple and didn’t even make a mess. I used a small pot of oil, as the ravioli aren’t that large, and the whole process took no more than 15 minutes. And deep-fried filled dough…it was delicious!
1 (14-oz./400-g.) package frozen ravioli, flavor of your choice
1 cup milk
1 cup Gefen Bread Crumbs
oil, for deep frying
grated Parmesan cheese
fresh basil, for garnish
1 (14-oz./400-g.) can cherry tomatoes or diced tomatoes
1 cup Tuscanini Tomato Sauce with herbs and spices of your choice
2 cubes Gefen Frozen Garlic
Place the milk and bread crumbs in separate dishes. Heat oil in a deep-fryer or a pot to 375 degrees Fahrenheit (190 degrees Celsius).
Dip frozen ravioli in milk, then fully coat in bread crumbs. Deep fry the ravioli in hot oil until done, about three to four minutes, or until golden brown. The pieces may sink at first, then rise to top of oil when done. Turn over after about a minute or two to promote even cooking.
Remove ravioli from oil; drain well and place on paper towels to cool. Sprinkle immediately with Parmesan cheese.
Combine canned tomatoes, tomato sauce and seasonings, and garlic cubes in a bowl or container. Mix well.
Serve the ravioli with the tomato sauce, and garnish with fresh basil and a bit more Parmesan cheese.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Milk Which type of milk did you use? When I fried them, the breading all came off. Came out really good though. Tastes amazing!
When it doesn’t specify the milk, I would assume you can use any milk you would like. The milk with the higher content of fat will be creamier.