Prepare to tantalize your taste buds with a mouthwatering twist on traditional Italian cuisine! These golden, crispy fried ravioli are not your ordinary appetizer - they're a luxurious explosion of delicate crab meat and creamy ricotta cheese, wrapped in a perfectly crisp wonton wrapper. Whether you're looking to impress dinner guests or treat yourself to a gourmet indulgence, this recipe transforms simple ingredients into a restaurant-worthy dish that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package wonton wrappers
- 1 cup ricotta cheese
- 1 cup crab meat, cooked
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- Oil for frying
- Marinara sauce for serving
Instructions
- In a medium mixing bowl, combine ricotta cheese, cooked crab meat, grated Parmesan cheese, and half of the beaten egg. Mix thoroughly until well incorporated and season with salt and pepper to taste.
- Lay out wonton wrappers on a clean, dry work surface. Place approximately 1 tablespoon of the crab and ricotta mixture in the center of each wrapper, leaving about a half-inch border around the edges.
- Brush the edges of each wrapper with the remaining beaten egg, which will act as a sealant. Carefully fold the wonton wrapper diagonally to create a triangle, pressing the edges firmly to seal and remove any air pockets.
- Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accurate temperature for optimal frying.
- Carefully place the sealed ravioli into the hot oil, working in small batches to avoid overcrowding. Fry for 2-3 minutes or until the ravioli are golden brown and crispy, turning once during cooking.
- Remove fried ravioli using a slotted spoon and drain on paper towels to remove excess oil. Sprinkle lightly with salt immediately after frying.
- Serve hot with warm marinara sauce on the side for dipping. Garnish with fresh chopped parsley if desired.
Tips
- Temperature is Key: Use a cooking thermometer to maintain the oil at exactly 375°F for perfectly crispy, non-greasy ravioli.
- Don't Overstuff: Use only 1 tablespoon of filling to prevent leaks during frying.
- Seal Carefully: Press wrapper edges firmly and remove air pockets to prevent oil from seeping inside.
- Fry in Small Batches: Overcrowding the pan will lower oil temperature and result in soggy ravioli.
- Drain Immediately: Remove ravioli quickly and let them drain on paper towels to keep them crisp.
- Make Ahead Tip: You can prepare the ravioli earlier and refrigerate before frying, making party prep easier.
- Serve Instantly: These are best enjoyed hot and crispy right after frying, so time your cooking accordingly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
