Fried Ravioli with Marinara Sauce
15 MIN
15 MIN

Fried Ravioli with Marinara Sauce


    Marinara Sauce

  • 1 small onion, finely chopped
  • 1 clove garlic, chopped
  • 2 tablespoons (30 ml) olive oil
  • 2 cups (500 ml) tomato purée or tomato sauce
  • 1/4 cup (60 ml) fresh basil, chopped


  • 1/2 cup (125 ml) unbleached all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup (250 ml) panko breadcrumbs
  • 1 cup (250 ml) dry breadcrumbs
  • 48 fresh cheese ravioli, store-bought
  • Salt


  1. In a saucepan, soften onion and garlic in oil. Add sauce, bring to a boil, and simmer for about 5 minutes. Add basil and adjust seasoning. Keep warm.

  1. Preheat oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
  2. Place flour in a large bowl and eggs in another bowl. Combine breadcrumbs in a third bowl.
  3. Flour the ravioli and shake to remove any excess. Dip in egg mixture and drain. Press in crumb mixture to coat.
  4. Fry twelve ravioli at a time in oil for about 2 minutes or until golden brown. Drain on the baking sheet. Season with salt. Serve immediately with marinara sauce or freeze. Ravioli and sauce should be frozen separately.