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Pan-fried Ravioli

Pan-fried ravioli coated in breadcrumbs, fried until golden, served with marinara sauce and Parmesan.

From the Wikibooks Cookbook · 8 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Pan-fried Ravioli

Serves 12
Timeabout 1 minute on each side

Ingredients

Directions

Prepare

  1. Combine milk and egg in a small bowl.

  2. Place breadcrumbs and salt in a shallow bowl.

  3. Dip ravioli in milk mixture, and coat with breadcrumbs.

Make the sauce

  1. Heat marinara sauce over medium heat until bubbling, about 5–10 minutes.

  2. Reduce the heat to simmer.

Fry and serve

  1. Pour oil into a large heavy pan to a depth of 2 inches.

  2. Heat oil over medium heat to 375°F.

  3. Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden.

  4. Drain on paper towels.

  5. Sprinkle with Parmesan cheese.

  6. Serve immediately with hot marinara sauce.

Nutrition, whole recipe (rough)

933Calories
38 gProtein
36 gFat
113 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Egg1 large egg (50g)78
Tomato1 medium (123g)22
Salt1 tsp (6g)0
Raviolinot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together577 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Binds the milk and breadcrumb coating so it adheres to the ravioli.
Italian seasoned bread crumbs
Form a crisp, golden crust when fried in oil.
Frozen ravioli
Provides the filling and pasta shell that is fried until golden.
Parmesan cheese
Adds savory, salty flavor to the fried ravioli.

The step that matters

Frying the ravioli in hot oil. Oil heated to 375°F browns the coating quickly. If the oil is too cool, the coating absorbs more oil and turns greasy. Frying only a few at a time keeps the oil hot.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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