FRIED CHEESE RAVIOLI RECIPES

Steps:

• Place 2 tablespoons all-purpose flour in a shallow bowl. Whisk 2 large eggs and 2 tablespoons milk together in a second shallow bowl until well combined. Stir 1 1/4 cups panko breadcrumbs, 1 1/2 teaspoons Italian seasoning, and 1/4 teaspoon kosher salt together in a third shallow bowl and break up the panko into finer crumbs with your hands so it adheres better to the ravioli.
• Coat 1 (9 or 10-ounce) package refrigerated cheese ravioli one ravioli at a time: Toss in the flour until completely coated. Dip in the egg mixture until completely coated and let the excess egg drip back into the bowl. Place in the panko mixture, using your hands to pat the mixture onto the ravioli. Place on a plate or baking sheet in a single layer.
• Heat 4 cups vegetable oil in a large pot over medium-high heat until 350°F. Meanwhile, line a baking sheet or large plate with paper towels. Pick and finely chop the leaves from 2 large fresh parsley sprigs. Finely grate 1/4 ounce Parmesan cheese on the smallest holes of a box grater (about 2 tablespoons). Warm 1 cup marinara sauce in the microwave or on the stovetop.
• Fry the ravioli 6 at a time: Add to the hot oil and fry, flipping the ravioli a few times, until golden-brown all over, about 2 minutes. Transfer to the paper towels. Sprinkle with the parsley and Parmesan and serve with the marinara sauce for dipping.

Steps:

• Preheat air fryer to 350°. In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In batches, arrange ravioli in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. If desired, immediately sprinkle with basil and additional Parmesan cheese. Serve warm with marinara sauce.