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Fried Ravioli, also known as toasted ravioli, is a crispy, cheesy appetizer made by coating ravioli in seasoned breadcrumbs and frying them until golden brown. This easy version uses cheese ravioli, pantry-staple breading ingredients, and simple frying steps to create a restaurant-style appetizer in about 25 minutes. Serve it hot with warm marinara sauce for dipping at game day parties, holiday gatherings, or anytime you need an easy crowd-pleasing snack.
Table of Contents
- Kellie’s Note Holy Ravioli!
- Why This Fried Ravioli Is the Ultimate Party Appetizer
- Ingredients for Fried Ravioli
- Kellie’s Tips for the Best Fried Ravioli
- What’s the Difference Between Fried Ravioli and Toasted Ravioli?
- Fried Ravioli Recipe
- What Sauce Goes with Fried Ravioli?
- Can You Make Fried Ravioli Ahead of Time?
- How to Store and Reheat Toasted Ravioli
Kellie’s Note
Holy Ravioli!
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!
I’ve made this recipe enough times to know that the secret to the best fried ravioli is a crisp, well-seasoned coating and quick batch frying so the pasta stays tender instead of overcooked. A mix of panko and fine breadcrumbs gives you that extra crunch, while dried herbs and garlic powder add the classic savory flavor that makes homemade toasted ravioli even better than the restaurant version.
Whether you call them fried ravioli or toasted ravioli, they’re one of the easiest appetizers to make ahead for entertaining. You can keep the recipe classic with cheese ravioli and marinara, or switch it up with meat-filled ravioli and your favorite dipping sauce.
Why This Fried Ravioli Is the Ultimate Party Appetizer
If you need an appetizer that looks impressive but is surprisingly easy to make, this fried ravioli is it. The breaded coating turns crisp and golden in minutes, while the ravioli inside stays warm, cheesy, and tender. It’s one of those appetizers that disappears fast, especially when served with marinara for dipping.
This recipe is a great choice for game day spreads, holiday parties, casual dinner parties, or even a fun appetizer night at home. Because the ravioli cook quickly, it’s easy to fry them in batches and keep the platter stocked while guests snack.
Cheese ravioli gives you the most classic toasted ravioli flavor and texture, but meat-filled ravioli also works if you want a heartier bite. However you serve them, a sprinkle of parmesan and fresh parsley makes them feel just a little extra special.
Ingredients for Fried Ravioli
- Cheese ravioli – This is the star of the recipe and gives you the classic toasted ravioli texture and flavor. Meat ravioli or spinach ravioli also work well.
- All-purpose flour – Flour helps the egg stick to the ravioli so the breadcrumb coating stays in place. A 1:1 gluten-free flour blend can usually work here.
- Eggs – The eggs act as the binder that helps the breading adhere evenly. In a pinch, buttermilk can help the coating stick, though eggs work best.
- Italian-style breadcrumbs – These create a flavorful base layer for the coating. Substitution: Plain breadcrumbs plus a little extra Italian seasoning will work.
- Panko breadcrumbs – Panko adds extra crunch and keeps the coating light and crisp. You can use all regular breadcrumbs, but the texture will be a little less crispy.
- Grated parmesan cheese – Parmesan adds salty, savory flavor to the breading and helps give the coating a richer taste. Pecorino Romano can be used for a slightly sharper flavor.
- Garlic powder – This adds easy, even garlic flavor throughout the coating. Onion powder or a small pinch of granulated garlic can work.
- Dried Italian seasoning – This gives the breading classic herb flavor without extra prep. No Italian Seasoning? Make your own using a mix of dried basil, oregano, and parsley if needed.
- Kosher salt – Salt enhances all of the savory flavors in the breading. Fine sea salt works too; just use a little less.
- Black pepper – Pepper adds a little warmth and balances the richness of the fried coating. White pepper or a small pinch of red pepper flakes can work, depending on the flavor you want.
- Vegetable oil – A neutral oil is best for frying because it lets the breading crisp up without overpowering the flavor. Canola oil or peanut oil works well for frying.
How to Make Fried Ravioli
- Heat the oil. Fill a heavy-bottomed pot or deep skillet with a few inches of oil and heat it to 350°F.
- Set up the breading stations. Add flour to one shallow bowl, beaten eggs to another, and combine the breadcrumbs, panko, parmesan, garlic powder, and dried herbs in a third bowl.
- Bread the ravioli. Dredge each ravioli in flour, dip it in egg, then coat it well in the breadcrumb mixture.
- Fry in batches. Carefully add a few breaded ravioli to the hot oil at a time, making sure not to overcrowd the pan.
- Cook until golden. Fry for 1 to 2 minutes per side, or until the coating is crisp and golden brown.
- Drain and serve. Transfer the fried ravioli to a paper towel-lined plate or wire rack, then garnish with parmesan and parsley. Serve immediately with warm marinara sauce.
Kellie’s Tips for the Best Fried Ravioli
- Don’t overcrowd the pan. Frying in small batches helps the ravioli cook evenly and keeps the oil temperature from dropping too much.
- Watch the oil temperature. Aim for 350°F so the coating gets crisp quickly without becoming greasy.
- Use cheese ravioli for the most classic version. Meat or spinach ravioli also work, but cheese ravioli gives you the most traditional toasted ravioli flavor.
- Mini and large ravioli may cook differently. Smaller ravioli will brown faster, while larger ravioli may need a little extra time.
- A mix of panko and fine breadcrumbs gives the best texture. Panko adds crunch, while regular breadcrumbs help the coating stick more evenly.
- Pull them as soon as they turn golden. Overfrying can make the pasta too soft or cause the ravioli to burst.
- Serve right away for the crispiest texture. Fried ravioli is best hot, fresh, and straight from the pan.
What’s the Difference Between Fried Ravioli and Toasted Ravioli?
Fried ravioli and toasted ravioli are often used interchangeably. Toasted ravioli is the name most commonly associated with the St. Louis-style version of this appetizer, but both terms usually refer to breaded ravioli cooked until crisp and served with marinara sauce.
In many home kitchens, “fried ravioli” is the more common label because the ravioli are actually fried in oil. No matter which name you use, the result is the same: a crunchy coating, a warm cheesy center, and a perfect appetizer for dipping.
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
- Fry in small batches to keep the oil temperature steady.
- Pull the ravioli as soon as the coating is golden brown to avoid overcooking.
- To make ahead, bread the ravioli and refrigerate for several hours before frying.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in a 375°F oven or air fryer until hot and crisp.
- To freeze, cool completely, freeze in a single layer, then transfer to a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Sauce Goes with Fried Ravioli?
Warm marinara is the classic dipping sauce for fried ravioli because its bright tomato flavor balances the rich, crispy coating. If you want to switch things up, tomato basil sauce, arrabbiata, vodka sauce, or even Alfredo can all work depending on the ravioli filling.
For a simple party platter, serve the ravioli with one bowl of marinara and one creamier sauce so guests have options. If you already have a homemade marinara recipe on your site, this is a great place to link to it.
Can You Make Fried Ravioli Ahead of Time?
Yes, you can prep fried ravioli ahead of time, which makes it a great appetizer for parties and holiday gatherings. If you want to get a head start, bread the ravioli and arrange them in a single layer on a baking sheet, then refrigerate them for a few hours until you’re ready to fry.
For longer make-ahead prep, fry the ravioli completely, let them cool, and freeze them in a single layer before transferring them to a freezer-safe bag or container. When you’re ready to serve, reheat them in the oven or air fryer until hot and crisp.
How to Store and Reheat Toasted Ravioli
Store leftover fried ravioli in an airtight container in the refrigerator for up to 3 days. To keep the breading from getting soggy, let the ravioli cool before storing.
To reheat, place the ravioli on a baking sheet and warm them in a 375°F oven for about 8 to 10 minutes, or until heated through and crisp again. You can also reheat them in the air fryer for a few minutes. Avoid microwaving if possible, since it tends to soften the coating.
To freeze, place the cooked ravioli on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe bag and reheat straight from frozen in the oven or air fryer.
Can this be made in an air fryer?
It hasn’t been tested in an air Fryer so I can’t say for sure.