Description
A crispy, golden Midwestern classic appetizer featuring mini cheese-filled ravioli pockets double-coated in seasoned Italian panko breadcrumbs and cooked to crunchy perfection.
Ingredients
Scale
- 1 package Frozen Mini Cheese Ravioli
- 0.5 cups All Purpose Flour
- 2 Large Fresh Eggs
- 1 cup Fine Italian Breadcrumbs
- 0.25 cups Finely Grated Parmesan Cheese
- 1 teaspoon Dried Italian Seasoning
- 2 tablespoons Chopped Fresh Parsley
Instructions
- Set your cooking oil or air fryer to 370 degrees Fahrenheit and line your baking pan with parchment paper.
- Set up your three shallow bowls in a neat row, placing the flour in the first, whisked eggs in the second, and seasoned breadcrumbs in the third.
- Take the mini pasta pieces straight from the freezer, ensuring they are separated and free of heavy frost crystals.
- Roll each pasta pocket in the flour, dip completely into the egg wash, and coat thoroughly in the seasoned crumbs.
- Lower the breaded pieces into the hot basket in small batches, cooking for three to four minutes until beautifully golden-brown.
- Lift the hot treats out, place them on paper towels to drain, and instantly shower them with grated parmesan cheese.
- Pile the crispy pockets high into a serving dish, garnish with fresh green parsley, and serve immediately alongside warm marinara.
Notes
- Cook the pasta pockets directly from their frozen state to ensure they maintain their structural shape and do not tear.
- Always apply the grated parmesan cheese immediately after cooking so the heat melts it perfectly into the textured crust.
- Shake off any excess flour and egg wash during assembly to prevent heavy, soggy patches in the final breading.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg
Keywords: mini toasted ravioli, crispy breaded pasta, St Louis toasted ravioli, easy party appetizers