Fried Ravioli

4 from 2 votes

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 Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 614kcal

Author: Jennifer Fishkind

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.

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.

Tips :

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