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My Fried Ravioli recipe came about during a fun kitchen experiment trying to recreate our favorite restaurant appetizer. Now it's become our go to party snack. That moment when you bite through the crispy coating into the warm cheesy center is pure heaven. My guests always hover around the kitchen when they smell these frying up.
Why These Are Special
There's something magical about transforming regular ravioli into these crispy golden bites. The contrast between the crunchy outside and that creamy filling gets everyone excited. I love how easily they come together making them perfect for everything from game day snacks to fancy appetizers. Plus that warm marinara sauce for dipping just takes them over the top.
What You'll Need
- Ravioli: 1 package (12 oz) refrigerated cheese ravioli; frozen ravioli thawed will also work.
- Bread Crumbs: 1 cup Italian seasoned breadcrumbs; or regular breadcrumbs with 2 tsp Italian seasoning added.
- Eggs: 2 large; whisked for coating.
- Flour: ½ cup; for dredging before the breadcrumbs.
- Oil: Vegetable oil for frying; enough to reach about 2 inches deep in a pan.
- Optional Garnishes: Grated Parmesan cheese and chopped parsley for topping.
- Marinara Sauce: For dipping; homemade or store-bought.
Let's Get Cooking
- Set Up Your Station
- Get your flour eggs and breadcrumbs ready in separate bowls assembly line style.
- Give Them a Coat
- Take each ravioli through its spa treatment first flour then egg then breadcrumbs making sure they're evenly coated.
- Get That Oil Ready
- Heat up your oil nice and hot around 350°F. I always use a thermometer to get it just right.
- Time to Fry
- Fry them in small batches until they turn that beautiful golden brown about a minute or two per side.
- Finishing Touch
- Once they're done sprinkle with some Parmesan and parsley while they're still hot. Serve them up with warm marinara sauce.
Mix It Up
I love experimenting with different ravioli fillings. Sometimes I use mushroom and truffle ones for fancy parties or meat filled ones for heartier appetizers. If you're not up for frying you can totally bake these just spray them with some cooking oil first. They still get nice and crispy in the oven.
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Plan Ahead
When I'm hosting I bread these a few hours ahead and keep them in the fridge until party time. If you end up with leftovers pop them in the air fryer to crisp them back up. They're almost as good as fresh and make a great next day snack.
Frequently Asked Questions
- → Can I use frozen ravioli?
- Yes, you can use frozen ravioli, just make sure to thaw them completely before coating and frying. This ensures even cooking.
- → How do I know when they're done?
- The ravioli should be golden brown on all sides after 3-4 minutes of frying. They should be crispy on the outside and warm throughout.
- → Can I make these ahead of time?
- You can bread the ravioli ahead and store them in the refrigerator, but fry them just before serving for the best crispy texture.
- → What dipping sauces work best?
- Marinara sauce is traditional, but you can also try alfredo sauce, pesto, or ranch dressing for variety.
- → How do I keep them warm?
- Keep fried ravioli warm in a 200°F oven while cooking remaining batches. Arrange them in a single layer to maintain crispiness.