Fried Ravioli Caprese Stacks

Fried Ravioli Caprese Stacks
5 (1 ratings)
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.  Click here to see 13 Things You Didn’t Know You Could Fry
Servings
6
Ingredients
  • oil, for frying
  • 3 tablespoon balsamic glaze
  • 1/2 cup milk
  • 5 leaves basil, thinly sliced
  • 2 cup italian breadcrumbs
  • 9 ounce prepared fresh cheese ravioli (not dried)*
  • 6 ounce small mozzarella slices
  • 5 ounce cherry tomatoes, sliced
  • 2 eggs
Directions
  1. 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.
  2. In a small bowl, beat together the eggs and milk. In a separate bowl, add the Italian breadcrumbs.
  3. 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.
  4. 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.