This post may contain affiliate links. Please read our disclosure policy.
Fried Ravioli is the talk of the town lately, and it’s not hard to see why! This easy recipe calls for the frozen ravioli of your choice that gets breaded and fried to perfection in a mix of crunchy breadcrumbs, a medley of dried herbs, and a pinch of garlic powder. Dunk them in marinara or eat them just as they are – either way, you’ll love this easy appetizer recipe!
The Ultimate Party Starter
I love a good ravioli recipe, this Ravioli Lasagna has been on our weekly menu for weeks. That is until I decided to make Fried Ravioli with a few leftover in the freezer!
Fried Ravioli, also called Toasted Ravioli, is exactly what it sounds like, ravioli that’s been breaded and fried! While I sadly can’t claim to be the very first person who thought of this magical concept, I do know I’ve really mastered it. The key to the best Fried Ravioli is the breading. I use a combination of both plain and panko bread crumbs, three different dried herbs, garlic powder, and just the right amount of salt and pepper. It’s so crunchy and SO flavor packed.
I really can’t think of an occasion that wouldn’t be made more delicious by the addition of Fried Ravioli! Maybe you’re watching the big game with friends, hosting a dinner party, or just entertaining a few neighbors with cocktails. No matter the event, Fried Ravioli’s always a huge hit. Why? Well, it’s got everyone’s favorite Italian flavors, it’s perfect for dunking in marinara sauce, and it’s both cheesy and crunchy. It’s really got it all!
How to Make Fried Ravioli
- Coat the ravioli. In a medium bowl, beat the eggs. Set aside. In a separate medium bowl, add both bread crumbs and seasonings and set aside. Set up the dipping/breading station. Working with one to two raviolis at a time, dip into the egg wash, then dip and coat it in the bread crumb mixture. Make sure each ravioli is completely coated before cooking.
- Fry the ravioli. When the oil has heated to 350°F-365°F, starting with one ravioli, gently add it to the hot oil. Keep adjusting the temperature of the oil to keep it at/above 350°F but less than 375°F. These can be cooked in batches of 2-3 at a time, just make sure they don’t get stuck together while frying. Cook until the outside is golden brown and crispy, approximately 30 seconds – 1 minute per ravioli.
- Enjoy! Using a slotted metal spoon or metal spatula, remove cooked ravioli to the paper towel lined cooking tray. Serve immediately garnished with fresh chopped parsley and grated fresh parmesan cheese with your favorite marinara or dipping sauce.
Kellie’s Tips for the Best Fried Ravioli
For the best presentation, serve your Fried Ravioli with Homemade Marinara Sauce and freshly grated parmesan cheese. It’s not only great for appearance value, but the flavor of both things is also incredible when paired with the ravioli!
Don’t overcrowd your pan! If there are too many ravioli frying at one time, they could stick to each other, the temperature of the oil could decrease, and you could easily lose track of how long each ravioli has been in the oil.
Don’t let the ravioli fry for over a minute. If they’re in the oil for too long, they could explode or burn.
More of the most delicious appetizers for your next party!
- Bang Bang Shrimp
- Easy Antipasto Skewers (Italian Hors D’oeurves)
- Cheesy Taco Pinwheels
- Parmesan Zucchini Fries
- The Best Crab Cakes
For more easy appetizer ideas, follow us on Instagram and Facebook!
Fried Ravioli Recipe
Equipment
- thermometer
- deep dutch oven or stock pot
- wire spider
- dredging trays
Ingredients
- 16 frozen ravioli, cheese or meat based on preference, defrosted on a lined cooking tray
- 2-4 cups vegetable or canola oil, for frying
- 2 eggs
- ½ cup plain bread crumbs
- ½ cup panko bread crumbs
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp fresh ground black pepper
- Fresh Parsley, chopped for garnish
- Fresh parmesan cheese, grated for garnish
Instructions
- In a medium bowl, beat the eggs. Set aside.
- In a separate medium bowl, add both bread crumbs and seasonings and set aside.
- Set up the dipping/breading station
- Working with one to two raviolis at a time, dip into the egg wash, then dip and coat it in the bread crumb mixture. Make sure each ravioli is completely coated before cooking.
- When the oil has heated to 350-365 degrees, starting with one ravioli, gently add it to the hot oil.
- Note** Keep adjusting the temperature of the oil to keep it at/above 350 degrees but less than 375 degrees.
- These can be cooked in batches of 2-3 at a time, just make sure they don’t get stuck together while frying.
- Cook until the outside is golden brown and krispy, approximately 30 seconds-1 minute per ravioli.
- Any longer than 1 minute the ravioli could explode.
- Using a slotted metal spoon or metal spatula, remove cooked ravioli to the paper towel lined cooking tray.
- Serve immediately garnished with fresh chopped parsley and grated fresh parmesan cheese with your favorite marinara or dipping sauce.
Notes
Cook time: 30s-1m per ravioli, or 15-20 minutes for the full recipe
Cook temp: Oil should be at 350-365 degrees
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made in an air fryer?
It hasn’t been tested in an air Fryer so I can’t say for sure.