This easy Fried Ravioli recipe features cheese-filled ravioli coated in seasoned breading and deep fried until golden brown and crispy. Serve as an appetizer or snack with a side of marinara sauce.
Why I love Fried Raviolis
- Fast, Easy, and Fun: A simple dredging process makes these raviolis quick and easy to prepare in 30 minutes from start to finish.
- Crispy Crunch: The crunchy breadcrumb coating gives each bite a satisfying crunch, while the toasted ravioli stays tender and cheesy inside.
- Finger Food Is Fun: Deep-fried ravioli are fun to eat with your fingers instead of a fork! They’re a great appetizer to serve guests at a party and snack on leftovers the next day.
Ingredients for Fried Ravioli
- Cheese ravioli pasta: You can use fresh or frozen ravioli. If you’re using frozen ravioli, make sure to thaw overnight in the fridge or boil for a few minutes.
- Vegetable oil: You can also use olive oil or canola oil.
- All-purpose flour
- Kosher salt
- Fresh cracked black pepper
- Eggs
- Milk
- Italian breadcrumbs: If you do not have Italian breadcrumbs, you can simply add Italian seasoning to plain bread crumbs.
- Panko bread crumbs
- Freshly grated parmesan cheese: Parmesan from a canister can be substituted for the freshly grated parmesan.
- Fresh parsley
See the recipe card for full information on ingredients and quantities.
How to Make Fried Ravioli
- Make The Flour Mixture: Stir together the flour, salt, and pepper in a shallow dish.
- Make The Egg Mixture: In a separate shallow bowl, whisk together the eggs and milk.
- Make The Breadcrumb Mixture: Combine the Italian and panko bread crumbs and parmesan in a 3rd shallow bowl.
- Dredge And Dip: Dredge the ravioli in the flour, then dip ravioli in the egg mixture, and finally the breadcrumbs. Place on the parchment paper lined baking sheet.
- Deep Fry: Once the oil reaches 325 degrees Fahrenheit, cook the ravioli in batches in a deep sided skillet or deep fat fryer, 2 to 3 minutes per side, until golden brown.
- Drain: Drain the cooked ravioli on a wire rack or paper towel lined baking pan to absorb any excess oil.
- Serve: Sprinkle with cheese and freshly chopped parsley. Serve warm with your favorite dipping sauce on the side. Enjoy!
Tips & Variations
- Test the Temperature: Make sure your oil reaches 325°F before frying. For perfect frying, fix a candy or a deep-frying thermometer to the side of your skillet.
- Swap The Seasoning: For extra flavor, season your breadcrumbs with garlic powder, onion powder, or dried herbs like basil, oregano, and thyme.
- Bake Your Own Breadcrumbs: Use freshly made breadcrumbs instead of store-bought. They absorb less oil and give a crispier texture.
- Use Your Favorite Filling: You can swap the cheese for the filling to suit your taste. Try making your toasted ravioli with spinach and ricotta, meat, or veggie filling.
Serving Suggestions
Serve fried ravioli garnished with fresh parsley or basil and a sprinkle of parmesan. Pair it with a green salad or a side of roasted vegetables and garlic bread for a well-rounded meal.
What Sauces Pair Well with Fried Ravioli?
Fried ravioli pairs perfectly with a side of warm marinara sauce, pizza sauce, ranch, creamy Alfredo, or a bold, spicy arrabbiata sauce.
Can I Bake or Air Fry Ravioli Instead of Deep Frying?
You can easily cut a few calories by baking or air frying ravioli for a healthier take, while still achieving a crispy texture.
- In The Oven: Bake at 375°F for about 15-20 minutes, flipping halfway through, until golden and crispy.
- In The Air Fryer: Cook the ravioli in a single layer at 375°F for 8-10 minutes, flipping half way.
Storing and Reheating Fried Ravioli
- To Store: Store any leftovers in an airtight container, in the refrigerator for up to 2 days.
- To Freeze: I do not recommend re-freezing the cooked fried ravioli. However, you can freeze the breaded (uncooked) ravioli for later frying.
- To Reheat: To maintain the crispy texture, reheat fried ravioli in an air fryer at 375°F for about 3-5 minutes or bake in the oven at 375°F for 10-12 minutes, flipping halfway through.
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Fried Ravioli
Serves — 8
Fried Ravioli is breaded and cooked until crispy on the outside and soft and cheesy in the center. Great for game day snacks or serving as an appetizer with dipping sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 25 ounce frozen cheese ravioli pasta thawed, I used Great Value brand
- 3-4 cups vegetable oil
- 1 cup all purpose flour spooned and leveled
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 large eggs
- ⅓ cup whole milk
- 1 cup Italian bread crumbs
- ¾ cup panko bread crumbs
- ¾ cup freshly grated parmesan cheese Divide ½ cup for bread crumbs and ¼ cup garnish
- 1 tablespoon freshly chopped parsley optional garnish
Instructions
- To thaw the frozen ravioli, thaw overnight in the refrigerator, or boil for just a few minutes and pat dry with paper towels.(I do not recommend frying the frozen ravioli as it can pop and cause serious burns)25 ounce frozen cheese ravioli pasta
- Add the flour, salt and pepper to a shallow dish, and stir to combine.1 cup all purpose flour, ½ teaspoon kosher salt, ½ teaspoon fresh cracked black pepper
- Add the eggs and milk to another shallow dish and whisk until fully combined.2 large eggs, ⅓ cup whole milk
- Finally add the italian and panko bread crumbs, and ½ cup of the freshly grated parmesan to a 3rd shallow bowl. Stir to combine.1 cup Italian bread crumbs, ¾ cup panko bread crumbs, ¾ cup freshly grated parmesan cheese
- Fill your deep sided skillet with 3 to 4 cups of oil over medium high heat. You need enough oil for the ravioli to be completely submerged when frying. Fix a candy or a deep-frying thermometer to the side of your skillet. When the oil reaches 325°F it is ready to fry the ravioli.3-4 cups vegetable oil
- While the oil is heating, dredge the ravioli 1st in the flour, shaking off the excess. Next in the egg mixture, then in the bread crumbs and parmesan. Place on the parchment paper lined baking sheet.
- Once the oil has reached 325°F, carefully add 5 to 7 raviolis. Cook for 2 to 3 minutes per side until completely golden brown. Keep a close eye on the temperature, adjusting the heat up or down as needed. (The ravioli will puff up, but that is normal) Repeat for the remaining ravioli.
- Place the cooked ravioli on the paper towel lined baking sheet.
- Sprinkle with the remaining ¼ cup of parmesan. Serve while warm.
Jenn’s Notes
Storage :
- To Store: Store any leftovers in an airtight container, in the refrigerator for up to 2 days.
- To Freeze: I do not recommend re-freezing the cooked fried ravioli. However, you can freeze the breaded (uncooked) ravioli for later frying.
- To Reheat: To maintain the crispy texture, reheat fried ravioli in an air fryer at 375°F for about 3-5 minutes or bake in the oven at 375°F for 10-12 minutes, flipping halfway through.
- Make sure your oil reaches 325°F before frying. Fix a candy or a deep-frying thermometer to the side of your skillet for perfect frying.
- For extra flavor, season your breadcrumbs with garlic powder, onion powder, or dried herbs like basil, oregano, and thyme.
- If possible, use freshly made breadcrumbs instead of store-bought. They absorb less oil and give a crispier texture.
- You can swap the cheese the filling to suit your taste. Try making your toasted ravioli with a spinach & ricotta, meat, or veggie filling.
Nutrition Info
Calories: 614kcal | Carbohydrates: 65g | Protein: 22g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1118mg | Potassium: 115mg | Fiber: 4g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 11mg
looks good tastes even better