May 24, 2023
Review RecipeFried Ravioli
Crispy fried ravioli makes a delicious, unique appetizer or an excellent choice for easy dinners. Tender pasta is breaded and fried to perfection in this quick and easy recipe.
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These tender pasta pillows are stuffed with a delicious cheese or meat filling and fried to golden brown perfection. You will be hooked on this popular fried ravioli appetizer as soon as you take your first bite. Add a tangy dipping sauce and a sprinkle of parmesan cheese, and you will have an appetizing and fun dish to serve to your guests
Add a few other tasty appetizers to your tray alongside this ravioli, and you’ll have a delicious array of treats on offer. Check out our stuffed mushrooms, cucumber bites and crab rangoon. For more fried options, try our fried corn on the cob, deep-fried Oreos, and funnel cake bites.
Fried Ravioli Ingredients
You will need:
- 1 cup buttermilk
- 1 large egg, beaten
- 1 cup Italian herb breadcrumbs
- ¼ cup grated parmesan cheese (plus more for garnish)
- 20-ounce package refrigerated ravioli
- 4 to 6 cups vegetable oil or vegetable shortening (for frying)
- Fresh parsley, finely chopped (for garnish)
- 1 cup marinara sauce (for serving)
PRO TIP:
You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
Substitutions And Additions
Ravioli: Any flavor of ravioli will work for this fried ravioli from scratch recipe, including beef or cheese ravioli. There are so many creative and tasty flavors available stuffed inside ravioli and they would all be yummy!
Breadcrumbs: Breadcrumbs with herbs or Italian seasoning work great and combine well with a bit of parmesan cheese mixed in. If you only have unseasoned breadcrumbs, you can mix in your own seasoning – garlic powder or salt, onion powder, dried oregano, dried basil, etc. You can also substitute panko breadcrumbs for plain breadcrumbs to give your ravioli an extra crunch.
How To Make This Fried Ravioli Recipe
OUR RECIPE DEVELOPER SAYS
You can fry these up right away or cover the pan with plastic wrap and refrigerate until the next day.
STEP ONE: Combine buttermilk and 1 egg in a shallow bowl.
STEP TWO: Combine breadcrumbs and ¼ cup grated parmesan in a second bowl.
STEP THREE: Begin heating the cooking oil in a heavy stockpot or Dutch oven. Heat oil to precisely 350°F (this will take 15 minutes or so).
PRO TIP:
Be sure that you have enough oil so that it is at least 3 to 4 inches deep.
STEP FOUR: While the oil is heating, dip ravioli into the buttermilk and egg mixture, coating on each side. Move the dipped ravioli into the breadcrumb mixture, again coating on each side.
PRO TIP:
If the temperature of the oil is too cold, they will soak up too much oil; if it’s too hot, they will brown too quickly before the ravioli can cook.
STEP FIVE: Set the coated ravioli aside in a single layer (a rimmed baking sheet lined with parchment paper holds lots of ravioli!)
STEP SIX: When the oil is heated, add the ravioli, several at a time and fry ravioli on both sides. Once browned, remove from the oil with a slotted spoon and transfer ravioli to a plate lined with a paper towel (or another sheet pan) to drain.
PRO TIP:
The ravioli will sink a bit when first added to the hot oil and then will float up to the top. Be sure to flip them over after they brown on one side so that both sides get browned.
STEP SEVEN: Continue frying batches of ravioli until they are all cooked.
STEP EIGHT: Serve hot with homemade marinara sauce and a sprinkle of chopped parsley and parmesan cheese.
How To Serve
These taste a lot like fried mozzarella sticks and are best right out of the fryer. Add warm marinara sauce or ranch dressing for dipping. Our perfect fried ravioli would be fun for game day snacks and great party appetizers, they are sure to be a crowd-pleaser. It’s always fun to make a variety of appetizers to serve, and you can easily add white queso dip and chips and our easy pepperoni rolls to your menu as well.
MORE PASTA RECIPES
Storage
IN THE FRIDGE: Ravioli are best while still crispy right out of the fryer, but you can store them in an airtight container in the refrigerator for 1 to 2 days.
REHEATING: Place the ravioli on a rimmed baking sheet, and bake for 10 to 15 minutes at 375°F. Reheating in the oven is always best so that you don’t get soggy ravioli.
These homemade deep-fried ravioli are a great appetizer or light meal. The frying process makes them nice and crispy, and adding marinara sauce to dip them in makes them just perfect for sharing. I guarantee you will be hooked once you take a bite.
Frequently Asked Questions
Can I reheat fried ravioli?
Place the ravioli on a rimmed baking sheet, and bake for 10 to 15 minutes at 375°F. Reheating in the oven is always best so that you don’t get soggy ravioli.
Can I bake this dish instead of frying?
You can bake these ravioli instead of frying them by coating them in cooking spray, then baking at 400°F for 15 to 20 minutes.
Can I make fried ravioli in an air fryer?
You can make these in an air fryer as well. Arrange ravioli in a single layer in your air fryer basket, give them a little spray with cooking spray, cook for 3 to 4 minutes. Turn them over, spray with cooking spray and cook for 3 to 4 minutes more.
Can I use frozen ravioli or should I use fresh ravioli for this recipe?
You can use either type of ravioli to make this easy recipe. Just thaw frozen ravioli before coating them in the batter.
More Recipes You’ll Love
- Baked Ziti
- Tortellini Soup
- Baked Bruschetta Chicken
- Italian Chicken Sheet Pan Dinner
- Creamy Garlic Pasta
Fried Ravioli
Crispy fried ravioli makes a delicious, unique appetizer or an excellent choice for easy dinners. Tender pasta is breaded and fried to perfection in this quick and easy recipe.
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 5
Ingredients
- 1 cup buttermilk
- 1 large egg, beaten
- 1 cup Italian herb breadcrumbs
- ¼ cup parmesan cheese, grated (plus more for garnish)
- 20 ounce package refrigerated ravioli
- 4 to 6 cups vegetable oil, or vegetable shortening (for frying)
- fresh parsley, finely chopped (for garnish)
- 1 cup marinara sauce, for serving
Instructions
- Combine buttermilk and 1 egg in a shallow bowl.
- Combine breadcrumbs and ¼ cup grated parmesan in a second bowl.
- Begin heating the cooking oil in a heavy stockpot or Dutch oven. Heat the oil to precisely 350°F, this will take 15 minutes or so.
- While the oil is heating, dip ravioli into the buttermilk mixture, coating on each side. Move the dipped ravioli into the breadcrumbs, again coating on each side.
- Set the coated ravioli aside on a sheet pan.
- When the oil is heated, add ravioli, several at a time and fry on both sides. When the ravioli are browned, remove from the oil with a slotted spoon and set them on a paper-towel-lined plate (or another sheet pan) to drain.
- Continue frying batches of ravioli until they are all cooked.
- Serve hot with marinara sauce and a sprinkle of chopped parsley and parmesan cheese.
Notes
- The ravioli will sink a bit when first added to the hot oil and then will float up to the top. Be sure to flip them over after they brown on one side so that both sides get browned.
- If the temperature of the oil is too cold, they will soak up too much oil; if it’s too hot, they will brown too quickly before the ravioli can cook.
- Be sure that you have enough oil so that it is at least 3 to 4 inches deep.
- You can fry these up right away or cover the pan with plastic wrap and refrigerate until the next day.
Nutrition
Calories: 2042kcal | Carbohydrates: 68g | Protein: 25g | Fat: 193g | Saturated Fat: 149g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1259mg | Potassium: 288mg | Fiber: 5g | Sugar: 8g | Vitamin A: 384IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 14mg
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Comments
Gloria says
One of my favorite things to eat!