This is a perfect way to use leftover store-bought or homemade ravioli. While you do not have to make homemade breadcrumbs or pizza sauce, they both are delicious additions. Serve as appetizers or main course.
I enjoy using them as an alternative to Totino’s pizza rolls. They truly make an amazing appetizer. Fill them with beef, cheese, or your favorite pizza toppings and serve with a simple marinara sauce, or your favorite gluten-free pizza sauce. Freezing the ravioli prior to and after breading make them crispier. However, if you’re not a crispy lover, skip the freezing. Either way, what’s not to enjoy?
This recipe is available to everyone.
Fried Gluten Free Ravioli
A fried gluten free ravioli appetizer stuffed with beef, cheese, or pizza toppings, and served with marinara or pizza sauce.
- 1/2 cup white or brown rice flour
- 4 large egg yolks, beaten
- 1/2 cup milk
- 2 cups gluten-free seasoned breadcrumbs or homemade recipe
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground white pepper, or to taste
- 30 frozen gluten-free ready-made ravioli, defrosted or 1/2 recipe Gluten Free Beef Ravioli (or cheese filling, or Pasta Prima "gluten-free" ready-made), frozen
- 1/2 cup olive oil, for frying
- Gluten Free Marinara Sauce or Gluten Free Pizza Sauce, for dipping
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a shallow bowl or plate, distribute rice flour.
- In a separate shallow bowl, whisk together eggs and milk.
- In yet another separate bowl or plate, combine breadcrumbs, salt, and pepper.
- Working in small batches, dredge ravioli in the flour mixture. Dip the floured ravioli in the egg/milk mixture, and allow the excess egg to drip into the bowl. Next, coat them with the breadcrumb mixture and transfer to the lined baking sheet. Freeze the breaded ravioli for 15 minutes and until hard. (Freezing makes them crispier when fried.)
- Preheat an inch of oil in a heavy skillet over medium heat or electric skillet to 350°F. Working in batches, fry the breaded ravioli until golden brown on each side, a total of 3 - 5 minutes.
- Transfer to a paper towel-lined plate or a baking sheet to drain. Serve with gluten-free pizza or marinara sauce.
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