Submitted By: The Hungry Mouse
Cook time: 30 minutes
1 lb. fresh ravioli
Fresh parsley, minced
Heat the deep-frying oil. Line a large plate or sheet pan with a few paper towels. Set aside.
Fill a large, heavy-bottomed pot with 2 1/2 - 3 inches of oil. Set it on the stove over high heat. Attach a candy or deep-frying thermometer to the inside of the pot.
While the oil is heating, unwrap your ravioli. Sort through them quickly, and pull any apart that might be stuck together. Pick out any ravioli that look suspect. (Ravioli that aren’t completely sealed will basically explode open when they hit the hot oil.) Set those aside or toss them.
When the oil reaches 350 degrees, add about a third of the ravioli to the pot (you don’t want to crowd the pot). The oil should immediately start to furiously bubble around them. After a minute or so, they should start to float up to the surface. Stir the ravioli around, turning them over with a slotted spoon or skimmer.
When they’re puffy and golden brown on both sides, yank them out of the oil with a slotted spoon or skimmer. Let them drain for a minute over the pot, then transfer them to your paper towel-lined plate or sheet pan to drain. Sprinkle with kosher salt.
Repeat with the rest of the ravioli. Transfer to a serving plate and sprinkle with chopped parsley. Serve immediately.