Recipe: deep-fried ravioli with Parmesan cheese

“I’d rather eat pasta than fit into a size 36,” said Sophia Loren. Of course, she could easily say that, because she was beautiful, but she does have a point. What good is a wonderfully slim figure if you couldn’t eat this delicious deep-fried ravioli?

How to make deep-fried ravioli with Parmesan cheese

• Place the ready-made ravioli on a baking sheet and put them in the freezer. Let the ravioli freeze for half an hour.
• Mix the breadcrumbs, sage, rosemary, 50 grams of Parmesan cheese and a little black pepper together in a deep dish.
• Whisk the milk and eggs together in another deep dish.
• Remove the ravioli from the freezer. Dip them one at a time in the egg-and-milk mixture, then coat them in breadcrumbs. Place them back on the baking sheet and return all the breaded ravioli to the freezer.
• Heat the oil in a small pan. Once the oil is hot enough, deep-fry the ravioli for 3 to 5 minutes until golden brown. Don’t fry too many ravioli at once. Let the ravioli drain briefly on kitchen paper.
• Deep-fry the sage leaves in the hot oil as well; they will be crispy within two minutes. Let them drain briefly on kitchen paper.
• Sprinkle the remaining Parmesan cheese over the ravioli and serve them with the crispy fried sage leaves.

Read also:

• Step by step: making ravioli
• Recipe: pasta dough with red wine (delicious!)
• Why pasta water is worth its weight in gold

Recipe and photo: Parmigiano Reggiano