Fried Chicken Parmesan Ravioli with Spicy Caesar Dressing
Ingredients
- 1 box Ripi Chicken Parmesan Ravioli, defrosted
- 1 bag Sesame Hot Honey Croots
- 1 cup all-purpose flour
- 3 eggs, lightly beaten
- 2 cups canola oil
- Kosher salt
- 1/2 cup mayo
- 1 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 1/2 tsp Calabrian chili
- 1/4 cup grated Parmesan
- 1 clove garlic
- Juice of 1/2 lemon
Instructions
- Add Croots to a food processor and pulse until you reach a fine breadcrumb-like consistency.
- Add flour, eggs, and breadcrumbs to three separate shallow bowls. Season all three with a big pinch of salt. Coat ravioli in flour, shaking off excess before adding to eggs, and coating in breadcrumbs. Place ravioli on a wire rack over a sheet pan. Once all the ravioli is breaded, place the sheet pan in the freezer for 15 minutes.
- Heat oil over medium-high heat to 350°F. You can test if the oil is ready by dropping in a couple breadcrumbs — if they sizzle and float you’re good to go! Add your ravioli to the oil in small batches. Cook for about 2 minutes on each side until golden brown and crispy. Let drain and cool on a paper towel-lined wire rack.
- For the spicy Caesar dressing, add mayo, anchovy paste, Worcestershire, Dijon, salt, Calabrian chili, Parmesan, garlic, and lemon juice to a food processor and blend until smooth.
- Dip ravioli in the spicy Caesar dressing and enjoy!
