Toasted Ravioli with Vodka Sauce
Toasted ravioli is a cheesy, crunchy fried appetizer served with a rich, creamy vodka dipping sauce. This restaurant-style recipe is easy to make and yields crispy ravioli, deep-fried to golden brown perfection. If you want delicious appetizers for holidays, game days, and more, check out our Crispy Smashed Potatoes, Gravlax and Dill Yogurt Crostini, and Seared Ahi Tuna Cucumber Bites next!
Servings: 4
Equipment
Ingredients
Toasted Ravioli
- 19 ounce package of 4 cheese ravioli
- 2 large eggs beaten
- 1 cup Italian breadcrumbs
- 1 teaspoon dried parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 tablespoon grated parmesan cheese
- Kosher salt and freshly ground black pepper
- Neutral oil for frying
Vodka Dipping Sauce
- 1 tablespoon neutral oil
- 1 medium shallot minced
- 1 large garlic clove minced
- Kosher salt and freshly ground black pepper
- Pinch red pepper flakes
- 2 tablespoons vodka
- 1/4 cup tomato paste
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- Serve with finely chopped fresh parsley
Instructions
- Cook your Ravioli: Boil a large pot of water, once boiling, salt heavily and cook your ravioli according to the package instructions. Drain and set aside on a plate in a single layer. Keep your large pot on the stove.
- On a shallow plate, mix together breadcrumbs, parsley, red pepper flakes, oregano, parmesan, salt, and pepper.
- In your large pot, heat about an inch to 1 1/2 inch of neutral oil over medium-high heat to fry your ravioli.
- While your oil is heating up, make your Vodka Dipping Sauce: In a small saucepan, heat up your oil over medium heat, add in your shallot, garlic, salt, pepper, red pepper flakes, and let everything sweat out and infuse for 1 to 2 minutes.
- Next, add in your tomato paste and cook it down until it becomes dark red, another 2 to 3 minutes. Then add in your vodka, and let everything reduce for a minute. Add in your heavy cream and butter, stirring to combine and melt. Set aside until ready to serve.
- Toast Ravioli: Set up your dredging station. You should have your ravioli, breadcrumbs, and egg. Take your ravioli and in batches, coat them in the egg wash, then in the breadcrumbs. Fry until they are golden brown and toasted, flipping halfway, about 3 to 4 minutes per side.
- Transfer to a plate lined with paper towels to drain any excess oils. Transfer your toasted ravioli to a serving platter alongside your vodka dipping sauce, and finish with finely chopped fresh parsley.
Nutrition
Calories: 746kcal | Carbohydrates: 82g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 1428mg | Potassium: 324mg | Fiber: 7g | Sugar: 7g | Vitamin A: 901IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 17mg