A delightful twist on the classic toasted ravioli, perfect for any occasion.
Heat the vegetable oil in a deep fryer or skillet to 350°F.
Use a thermometer to ensure the oil reaches the correct temperature for optimal frying.
In a bowl, whisk together the eggs and water until well combined.
Ensure the egg wash is smooth for even coating.
In another bowl, mix the flour, garlic powder, and Italian seasoning.
Mix thoroughly to evenly distribute the seasonings.
Place the breadcrumbs in a separate bowl and mix in the chopped parsley.
Adding fresh parsley enhances the flavor and appearance of the coating.
Dip each ravioli in the flour mixture, then the egg wash, and finally coat with the breadcrumb mixture.
Press the breadcrumbs gently onto the ravioli to ensure a thick, even coating.
Fry the breaded ravioli in batches for about 1-2 minutes, or until golden brown.
Avoid overcrowding the fryer to maintain the oil temperature.
Place the fried ravioli on a paper towel-lined cooling rack to drain excess oil.
Let the ravioli rest for a minute to retain their crispiness.
Serve the fried ravioli hot with marinara sauce for dipping.
Garnish with extra parsley for a fresh touch.
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