First thing’s first: this post is not going to provide you with any health benefits or recommended nutrition. My partner and I recently discovered Kite Hill vegan ravioli and loved it, especially because it held up super well to being breaded and then fried. This post is going to tell you how to have that tasty, greasy, comforting snack on your own, but you should know going in that these fried ravioli are rich and delicious, but definitely on the unhealthy side.
There are two keys to making this dish taste as delicious as it does: a super well-seasoned breading and a really hearty binding ingredient. I’ve dabbled with flax, applesauce, avocado, and more since I went vegan, all of which work great for baking but don’t work so well for binding. I’ve had breaded vegan food at restaurants and been really impressed with the flavor and texture, but I’ve had a hard time accomplishing that in my own kitchen without eggs.
Enter: Follow Your Heart’s VeganEgg, which is now widely available at Whole Foods Market stores. My partner bought me a box as a birthday gift from a local vegan ice cream shop two weeks ago, and we thought we’d test it out as a binding agent on the fried ravioli.
VeganEgg worked miracles on this dish! The breading stuck beautifully and maintained its integrity when the ravioli were set in the hot frying oil. My partner said that they thought the ravioli were a little too eggy, but I didn’t feel that way at all. The breading pairs well enough with the rest of the flavors in the ravioli that the egg just blends.
I want to experiment with watering down the VeganEgg, like you would with a real egg wash, but I’m not sure how it will go. (If you try it, let me know! I wouldn’t add more than an extra tablespoon or two to the mixture — I fear that it will just get too runny at that point.)
These fried ravioli are a super quick, super filling snack that can easily satisfy three to four people because each morsel is so rich. I served them up with some un-doctored tomato sauce for dipping, though you could also serve them with a heartier, chunkier marinara sauce, vegan ranch dressing, or whatever other flavors you’re craving. The almond ricotta in the Kite Hill ravioli is tangy and pairs well with lots of flavors, and the breading in this dish is basic enough that it brings life to the dish without overpowering it.
Keep in mind that if you’re feeding more than a few people (like if you’re making this dish for a party snack), you may want to either purchase multiple packages of Kite Hill ravioli and double the breading recipe, or throw together some homemade vegan ravioli. I have not tried frying homemade ravioli, but if your dough is solid, then I don’t see any reason why it shouldn’t work out just fine!
Fried Vegan Ravioli
Prep time: 15 minutes | Cook time: 12 minutes | Total time: 27 minutes
Makes 11 fried ravioli, serves 3-4
What you’ll need:
- 1 1/2 cups vegan panko breadcrumbs
- 2 tsp. smoked paprika
- 1 tsp. salt
- 1 tbsp. freshly ground black pepper
- 1 tbsp. nutritional yeast flakes
- One package of Kite Hill vegan ravioli (or a dozen homemade ravioli)
- 1 VeganEgg (follow the instructions on the package for preparation)
- 1/8 cup olive oil for frying
What you’ll do:
- Combine breading ingredients in a wide bowl. Make your VeganEgg in another wide bowl and set the two bowls near each other on your work surface, next to a baking sheet lined with aluminum foil or parchment paper.
- Dredge each ravioli in VeganEgg, then in the breading. Shake off excess and leave the ravioli to rest on the baking sheet for five minutes.
- While your ravioli are resting, pre-heat your olive oil in a frying pan over medium heat on the stove.
- Add ravioli to the oil and cook for 5-6 minutes one each side, or until golden brown.
- Rest fried ravioli on a baking sheet or plate lined with paper towels for 1-2 minutes to allow them to cool and for any excess oil to drain off.
- Serve with dipping sauce of your choice and enjoy!