As you may have figured out by now, I love things that can be made ahead. It just makes life so much easier. I especially love make-ahead dishes when I'm entertaining. That way I can actually enjoy the party myself and I don't get stressed out.
This fried ravioli is a great make-ahead recipe. It freezes beautifully and when you want to serve it, you just take it straight from the freezer and reheat it on a cookie sheet in the oven for about 10-15 minutes. With the holidays coming up before we know it, I like to have a bunch of these in my freezer, so then anytime I need an appetizer, I've got something on hand.
If you want to make this recipe ahead, the best way to freeze the ravioli is to lay it all out on a cookie sheet and put it in the freezer. Once it's frozen, transfer the ravioli to a zip-loc bag and put back in the freezer. By doing it this way, they don't stick together.
- 1 package refrigerated ravioli (I like to use cheese, but you could use any variety you like)
- 2 eggs
- a splash of water
- about 1 cup Italian style bread crumbs
- olive oil
Lightly beat the eggs with a little splash of water in a shallow dish. Add about a cup of bread crumbs to another shallow dish. Then set up a little assembly line with the ravioli, eggs, breadcrumbs and a plate.
Dip the ravioli in the eggs and then coat with the breadcrumbs. Set aside on the plate.
Heat about 3 tablespoons of olive oil in a large skillet. Once the oil is hot, start cooking the ravioli in batches (you don't want to crowd the pan). Cook for about 2 minutes per side or until browned. Add more oil to the pan between batches as needed.
If making for later, place cooked ravioli in a single layer on a cookie sheet.
Eat immediately, or freeze on cookie sheet and then transfer to a zip-loc bag. Reheat in a 350 degree oven for 10-15 minutes, until hot.