Crunchy Fried Ricotta Ravioli with Marinara Sauce

No ratings yet

This post may contain affiliate links! For more info, check out our privacy policy.

Love this appetizer: crunchy fried ricotta ravioli with marinara sauce! Perfect for new years and looks so impressive. I love anything marinara and this is the easiest and most delicious sauce ever. You need it!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Crunchy Fried Ricotta Ravioli with Marinara Sauce
No ratings yet

Crunchy Fried Ricotta Ravioli with Marinara Sauce

Ingredients 

  • For The Ravioli
  • 1 package of ricotta ravioli
  • 1 cup Italian breadcrumbs
  • 2 eggs, beaten
  • 2 cups vegetable oil
  • For The Marinara Sauce
  • 1 can San Marzano tomatoes, hand crushed
  • 1 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon Filippo Berio White Wine Vinegar
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste

Instructions 

  • To begin, make your marinara sauce by hand crushing your tomatoes, and finely chopped your onions and garlic. In a sauce pan, drizzle olive oil and sweat your onions and garlic.
  • Add your tomatoes, season with salt, pepper, balsamic and red wine vinegar. Bring to a simmer for 10-15 minutes and then on low for 30 minutes. Blend if needed and set aside.
  • In the meantime, prep your ravioli by separating your flour and breadcrumbs on plates and beating your eggs.
  • Heat a deep pot with oil. While heating, cook your ravioli according to the package instructions. Once done and drained and oil is hot, start to fry your ravioli by placing in the egg wash then breadcrumbs, then frying 4-5 minutes until crispy. Set aside and top with parmesan and serve with your marinara sauce! #filippoberio
Like this recipe? Rate and comment below!

Keep up with me on instagram @lindseyeatsla!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating