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!
I know what you’re probably thinking right now. Is this Fried Ravioli the same as the Trader Joe’s kind? And the answer is yes… But also no. As much as I too enjoy the pleasures of the frozen aisle at Trader Joe’s, this homemade recipe yields truly the BEST results. The ravioli is a bit crunchier, and the breading can be as flavorful as you want it to be! Extra garlic powder? More oregano? It’s your kitchen, you get to make the rules!
Fried 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 think 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 It
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.
Tips for the Best Fried Ravioli
- Don’t overcrowd your pan! If there are too many raviolis frying at one time, a few things could happen. 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 raviolis fry for over a minute. If they’re in the oil for too long, they could explode and become too oily to eat.
- 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!
Be the host with the most delicious appetizers at your next party!
Get the Recipe: Fried Ravioli (Toasted Ravioli)
- 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
- 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.
Cook time: 30s-1m per ravioli, or 15-20 minutes for the full recipe
Cook temp: Oil should be at 350-365 degrees