My oldest son loves to cook and I love his love of cooking. Between football and lacrosse, he is very busy, but always finds time to watch one of the many cooking shows that is regularly on in the background.
One weekend morning we were watching “The Kitchen” and the Sandwich King, Jeff Mauro made Fried Ravioli. My son was intrigued and became insistent that he make a batch. Since we have recently gone gluten free I purchased a package of Three Bridges 3 Cheese Ravioli, with hopes that the ravioli would be tasty. Normally fried ravioli consists of flour and breadcrumbs, however I decided to use rice flour in place of the flour and toasted breadcrumbs from several slices of Udi’s bread and we were good to go. Aside from helping out with the ingredients my son made these all on his own. I am so proud of him in general, but this is just another example of his creative and fun personality that is always up to try something new.
One tip I would recommend is to use an electric skillet if you have one. The ability to easily keep the oil at 350 degrees is instrumental in making sure the ravioli turns out crisp and lightly browned.
My son has named this his “signature dish”. I can’t wait for him to make them again – they are just so delicious!
Gluten Free Fried Ravioli
1 Nine Oz. Three Cheese Ravioli by Three Bridges
1 cup white rice flour
1/2 c. milk
2 c. gluten free breadcrumbs (I used about half a loaf of Udi’s White Sandwich Bread, lightly toasted the bread and pulsed the bread in a food processor to create the breadcrumbs(
Canola or Vegetable Oil (enough to have your skillet about 2 inches deep)
Heat the oil in a electric skillet until it reaches 360 degrees.
Whisk together the eggs and milk in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.
Grab the ravioli right out of the package. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.
Four or five at a time, drop the breaded ravioli into the oil and fry them for about 1 1/2 minutes, until the surface is golden brown. I flip the ravioli’s over and fry them for about another 1 – 1 1/2 minutes and the filling is hot. They brown quickly, so watch them the whole time!
Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.