- 2 Tbl. Extra virgin olive oil
- 2 Tbl. Garlic extra virgin olive oil
- 2 cups milk
- 3 cups Italian or Japanese bread crumbs
- 1 Tsp. cracked pepper
- 1/2 Tsp. coarse salt
- 1 Tsp. Oregano
- 1 package of fresh ravioli
- 1/2 cup fresh parmesan
- 1/2 Tsp. Onion powder
- Take 3-4 tbl of your favorite olive oil, or a blend and pour it into your frying pan. Make sure there’s enough oil so the raviolis can submerge into 2 inches of olive oil. Heat the oil over medium heat until a couple drops of water starts to sizzle or if you have a frying thermometer, you want it to be from 325-350 degrees.
- You have a couple of moments to place your bread crumbs and milk into 2 bowls. This is the time when you want to add a few your favorite spices. For this, we used salt, oregano, onion powder, black pepper and cracked salt to the bread crumbs. Then dip each one into the milk, then the bread crumbs, doing this twice to each piece, then place them all into the pan at once.
- When you double dip them like this, it will give you another layer of crust around the ravioli. Normally we wouldn’t advise double dipping but this isn’t at risk for contaminating anything.
- If there are some that won’t fit, just cook those while the others dry on a paper towel placed on a plate. You want to get a golden brown and you’ll be able to tell as it will fry rather quickly. Depending on the size of pan you are using, for this recipe, a 15” pan should suffice.
- Once all of the ravioli has been cooked and drained, you can use any of your favorite cheeses and then drizzle your favorite mixtures of oils and vinegars as for dipping or any marinara sauce.
Let us know how it turns out!
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