Don't just boil ravioli — fry them. A golden brown crust is the perfect welcoming gate to tender pasta and a cheesy filling. This recipe stacks the crunchy ravioli with mozzarella, basil, and tomatoes for a fun twist on the caprese salad.
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- Oil, for frying
- 3 Tablespoons balsamic glaze
- 1/2 Cup milk
- 5 leaves basil, thinly sliced
- 2 Cups Italian breadcrumbs
- 9 Ounces prepared fresh cheese ravioli (not dried)*
- 6 Ounces small mozzarella slices
- 5 Ounces cherry tomatoes, sliced
- 2 eggs
Place about 5 inches of oil in a pot over medium-high heat. Attach a deep-fry thermometer and adjust so the heat maintains between 325 and 350 degrees.
In a small bowl, beat together the eggs and milk. In a separate bowl, add the Italian breadcrumbs.
Working in batches, dip the raviolis in the milk mixture and then dredge in the breadcrumbs. Fry until golden brown on both sides, about 1-2 minutes per side. Use a metal slotted spoon to remove from oil, and allow to drain on a stack of paper towels.
Place half of the raviolis on a serving platter. Top with a slice of mozzarella, and then a slice of tomato, some basil, and a drizzle of balsamic glaze. Top with remaining raviolis and secure the stack with a toothpick.