fried ravioli

Deep frying isn't nearly as difficult as it sounds. The trick is to keep the oil at the right temperature (adding food to the oil lowers the temperature). If you've never deep fried before, I suggest placing only one ravioli into the oil at first, to see how it fries. If it turns dark brown within one minute, the oil is too hot. If very few bubbles are created, the oil is too cold. Adjust!

1 package fresh or frozen ravioli , thawed if frozen (I typically use cheese or lobster ravioli)
1 cup flour
1 egg
1 1/2 cups italian dried breadcrumbs
2 cups canola oil
tomato sauce, for dipping

Place 3 bowls in a line on the counter. Place flour in the first, eggs in the second, and breadcrumbs in the third. Have a plate waiting at the end for finished ravioli. Add 1/2 cup water to egg and whisk until thinned. Working a few ravioli at a time, coat in flour, then eggwash, then breadcrumbs (I suggest using one hand for dry ingredients, one for wet, to avoid breading your fingers!) When all ravioli are breaded, heat oil in a deep saucepan over medium-high heat. When oil is hot, fry ravioli a few at a time (do not overcrowd pan) until golden brown and puffed up. Remove from oil and allow to drain on paper towels.

If you're making these in advance, do not refrigerate, or moisture will make them soggy. Just place in a single layer on a baking sheet and reheat at 325 degrees for 10 minutes. The breadcrumbs will keep the ravioli crispy, even when reheated.