Fried Ravioli Recipe
Cheese ravioli is the most classic choice, but meat or spinach ravioli also work well. Refrigerated ravioli usually gives the best texture, though frozen ravioli can be used if slightly thawed first.
Servings: 8
Cost: $5
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
Calories: 585kcal | Carbohydrates: 71g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 133mg | Sodium: 1211mg | Potassium: 35mg | Fiber: 5g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 0.05mg | Calcium: 55mg | Iron: 18mg