Fried Ravioli with Beer Ranch Sauce

Get ready to kick your game day spread up a notch with a dish that scores big on taste. We’re talking crispy, golden pockets of cheesy goodness that are practically begging to be dunked in a creamy, beer-infused ranch dip. This combo is the ultimate play for your taste buds, perfect for munching while you cheer on your team. Pair fried ravioli with Asahi Super Dry 0.0%, Phillips Iota Hazy IPA, or Superflux Happyness West Coast IPA.
Ingredients Instructions

Ingredients

Serves 6
1 cup (250 ml) all-purpose flour
2 to 3 eggs
1½ cups (375 ml) bread crumbs
1 cup (250 ml) finely grated Parmesan
2 tsp (10 ml) dried Italian herb seasoning
1 × 12 oz (340 g) bag refrigerated or frozen cheese ravioli, thawed and patted dry if necessary
vegetable oil, for frying
BEER RANCH SAUCE
¼ cup (60 ml) plain Greek yogurt
½ cup (125 ml) full-fat sour cream
¼ cup (60 ml) Parallel 49 Craft Pale Ale
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
2 tsp (10 ml) dried dill
kosher salt and freshly ground black pepper, to taste

Instructions

  1. To prepare Beer Ranch Sauce, In a medium bowl, whisk yogurt, sour cream, beer, garlic powder, onion powder and dill. Season with salt and pepper. Refrigerate until ready to use. Store in an airtight container in refrigerator for up to 4 days.
  2. For ravioli, line up 3 shallow bowls. In first bowl, place flour. In second bowl, whisk eggs until thoroughly beaten. In third bowl, whisk bread crumbs, Parmesan and Italian herb seasoning.
  3. Working with 1 ravioli at a time, dredge in flour mixture, taking care to tap off excess flour. Dip in egg and let excess drip off. Press into bread crumb mixture to coat thoroughly, then place on a rimmed baking sheet. Coat remaining ravioli.
  4. In a large, heavy-bottomed skillet or saucepan over medium-high heat, heat at least 2-in (5 cm) oil to 375 F (190 C) on a deep-frying thermometer. Line a clean baking sheet with paper towel.
  5. Working in batches, deep-fry ravioli, turning occasionally, until golden brown and crisp, 3 to 5 minutes. Transfer to lined baking sheet to drain while continuing to fry remaining coated ravioli.
  6. Once all are fried, transfer ravioli to a serving platter with a bowl of Beer Ranch Sauce alongside for dipping.
Email Recipe
Email Recipe

Drink Pairings