If you are craving a crunchy, cheesy, and utterly delightful appetizer or snack, this Fried Ravioli Recipe will quickly become your go-to. Imagine golden pockets of creamy cheese ravioli, encased in a perfectly crisp and flavorful breadcrumb coating that shatters with every bite. Whether you’re serving guests or treating yourself, this recipe brings that perfect mix of Italian comfort and fun frying technique that elevates simple ravioli into an irresistible treat.
Ingredients You’ll Need
The magic of this Fried Ravioli Recipe lies in its straightforward ingredients, each picked to create layers of texture and flavor without any fuss. Simple pantry staples team up with quality cheese ravioli to give you crispy, golden bites with a rich, savory heart.
- 25 ounces frozen cheese ravioli pasta: Use a good-quality brand and be sure to thaw or boil before frying for safety and texture.
- 1 cup all-purpose flour: Provides a light base coating that helps the egg adhere to each ravioli.
- 1/2 teaspoon kosher salt: Enhances all the flavors without overwhelming.
- 1/2 teaspoon fresh cracked black pepper: Adds a subtle, peppery warmth.
- 2 large eggs: Acts as the glue between flour and breadcrumbs, keeping the crust intact during frying.
- 1/3 cup whole milk: Thins the eggs for an even coat on the pasta.
- 1 cup Italian bread crumbs: Gives robust flavor and a herby kick to the crust.
- 3/4 cup panko bread crumbs: Creates the irresistible crunch that makes fried ravioli so special.
- 3/4 cup freshly grated Parmesan cheese: Half mixed in breadcrumbs for flavor, half for garnishing the finished dish.
- 3 to 4 cups vegetable oil: For deep frying until crisp and golden.
- 1 tablespoon freshly chopped parsley (optional): Adds a fresh, vibrant finish and a pop of color.
How to Make Fried Ravioli Recipe
Step 1: Thaw the Ravioli
Start by thawing your frozen cheese ravioli. You can let them slowly thaw in the refrigerator overnight, which is the safest method to ensure even texture. If you’re in a rush, boiling them briefly for a few minutes and then patting them very dry with paper towels works well. Avoid frying them frozen because the moisture will cause dangerous oil splatters and could make the coating soggy.
Step 2: Prepare Your Breading Stations
Set up an assembly line with three shallow dishes: in the first, mix flour with kosher salt and black pepper to season the base coating. In the second, whisk eggs with whole milk to create the binding layer. In the third, blend Italian bread crumbs, panko, and half of your grated Parmesan cheese to form the crunchy, cheesy outer crust.
Step 3: Heat the Oil
Pour 3 to 4 cups of vegetable oil into a deep skillet or frying pan and heat it to 325°F. Using a candy or deep-frying thermometer helps keep the temperature steady, which is essential to avoid soggy or greasy ravioli. Medium-high heat usually gets you there, but keep a close eye to maintain the perfect sizzling hot fryer.
Step 4: Bread the Ravioli
Working in manageable batches, first dredge each ravioli in the flour mixture, shaking off any excess so the coating is thin and even. Next, dip into the egg wash, ensuring total coverage. Finally, coat the ravioli thoroughly in the Parmesan breadcrumb mix, pressing lightly so the crumbs stick well. Lay each breaded ravioli on a parchment-lined baking sheet to rest briefly before frying.
Step 5: Fry the Ravioli
Carefully lower 5 to 7 breaded ravioli into the hot oil using a slotted spoon or spider strainer. Fry each side for 2 to 3 minutes until they turn a gorgeous golden brown and achieve a crispy texture. Don’t overcrowd the pan to keep the oil temperature steady. You’ll notice the ravioli puff slightly as they cook, which is exactly the magic happening inside.
Step 6: Drain and Garnish
Once fried, transfer the ravioli to a paper towel-lined baking sheet to drain excess oil. While still hot, sprinkle them with the remaining Parmesan cheese and freshly chopped parsley if you like a touch of brightness. Serve warm for the ultimate gooey-cheesy experience.
How to Serve Fried Ravioli Recipe
Garnishes
Fresh parsley adds a lovely color contrast and a hint of herbal freshness to balance the richness. A sprinkle of extra Parmesan cheese makes each bite tangy and savory. For an added zing, a dusting of chili flakes or a squeeze of lemon juice works beautifully too.
Side Dishes
This dish shines as an appetizer but pairs wonderfully with marinara sauce on the side for dipping. You can also serve it alongside a crisp green salad or roasted vegetables for a fuller meal that keeps the Italian vibe going strong.
Creative Ways to Present
Turn these into finger-food stars at your next party by skewering fried ravioli and serving them with a trio of dipping sauces—think spicy arrabbiata, creamy basil pesto, and tangy garlic aioli. Or layer them on a festive platter interspersed with fresh basil leaves and halved cherry tomatoes for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
Leftover fried ravioli can be stored in an airtight container in the refrigerator for up to 2 days. To keep them as crispy as possible, lay them out in a single layer with paper towels to absorb moisture.
Freezing
If you want to freeze cooked fried ravioli, flash freeze them on a baking sheet first so they don’t stick together. After they’re frozen solid, transfer them to a freezer-safe bag. They’ll keep for up to 1 month but are best enjoyed fresh.
Reheating
To re-crisp refrigerated or thawed frozen fried ravioli, heat them in a preheated oven at 400°F for about 5 to 7 minutes or until hot and crunchy again. Avoid microwaving as it tends to make them soggy.
FAQs
Can I use fresh ravioli instead of frozen for this Fried Ravioli Recipe?
Absolutely! Fresh ravioli works wonderfully and may even fry up more quickly. Just be gentle when breading as they can be more delicate than frozen ones.
What type of oil is best for frying ravioli?
Vegetable oil is a great choice because it has a high smoke point and a neutral flavor. You can also use canola or peanut oil. Avoid olive oil, as it smokes at a lower temperature.
How do I prevent oil splatter when frying ravioli?
Make sure the ravioli are thoroughly thawed or patted dry before frying, and don’t overcrowd the pan. Also, maintaining the oil temperature at around 325°F minimizes splattering.
Can this Fried Ravioli Recipe be made gluten-free?
Yes! Use gluten-free flour and breadcrumbs to replace the standard ones, and double-check the ravioli packaging to ensure it’s gluten-free as well.
What dipping sauces go well with fried ravioli?
Classic marinara is always a winner, but you can also serve garlic aioli, basil pesto, or a spicy arrabbiata sauce for exciting flavor combinations.
Final Thoughts
This Fried Ravioli Recipe is a joyful celebration of textures and flavors, perfect for sharing or indulging on your own. Crispy on the outside and ooey-gooey cheesy on the inside, it’s a simple yet spectacular dish that everyone will love. So grab your apron, gather your ingredients, and dive into the fun of making this crowd-pleaser—you won’t regret it!
Print
Fried Ravioli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
This Fried Ravioli recipe features crispy, golden cheese ravioli coated in a flavorful breadcrumb and parmesan mixture, then deep-fried to perfection. Served warm with a sprinkle of parmesan and fresh parsley, this easy-to-make appetizer or snack delivers delightful texture and taste in just 30 minutes.
Ingredients
Ravioli
- 25 ounce frozen cheese ravioli pasta, thawed (e.g., Great Value brand)
Breading
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1 cup Italian bread crumbs
- 3/4 cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese (for breading)
Frying & Garnish
- 3–4 cups vegetable oil, for frying
- 1/4 cup freshly grated parmesan cheese (for garnish)
- 1 tablespoon freshly chopped parsley (optional garnish)
Instructions
- Thaw Ravioli: Place frozen cheese ravioli in the refrigerator overnight to thaw. Alternatively, boil the ravioli for a few minutes, then drain and pat dry thoroughly with paper towels. Avoid frying frozen ravioli to prevent oil splatter and burns.
- Prepare Breading Stations: In the first shallow dish, combine flour, kosher salt, and black pepper. In the second dish, whisk together eggs and whole milk. In the third dish, mix Italian bread crumbs, panko bread crumbs, and 1/2 cup freshly grated parmesan cheese until evenly combined.
- Heat Oil: Fill a deep-sided skillet with 3 to 4 cups of vegetable oil. Attach a candy or deep-frying thermometer to the skillet. Heat oil over medium-high heat until it reaches 325°F.
- Bread the Ravioli: Working in batches, dredge each ravioli in the flour mixture, shaking off excess. Dip next into the egg mixture, then coat well in the breadcrumb-parmesan mixture. Place the breaded ravioli on a parchment-lined baking sheet.
- Fry Ravioli: Once the oil is at the right temperature, carefully add 5 to 7 ravioli at a time. Fry for 2 to 3 minutes per side, or until golden brown and crisp. Monitor the oil temperature and adjust heat as needed. The ravioli will puff up during frying, which is normal. Repeat with the remaining ravioli.
- Drain and Garnish: Remove fried ravioli with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with the reserved 1/4 cup grated parmesan cheese and fresh chopped parsley, if using. Serve warm.
Notes
- Thaw ravioli properly before frying to avoid dangerous oil splatters.
- Use a thermometer to maintain the oil temperature at 325°F for perfect crispiness without burning.
- Drain fried ravioli well on paper towels to remove excess oil.
- Serve immediately for best texture and flavor.
- Panko bread crumbs help achieve a lighter, crispier coating.
- Fresh parsley garnish adds a bright, fresh note but is optional.
