Fried Ravioli

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Fried Ravioli are a delicious appetizer made with store bought ravioli coated in an Italian breadcrumb and Parmesan cheese mixture and fried until golden brown and crispy.

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Fried Ravioli are the perfect appetizer or party snack.

This simple recipe uses store bought ravioli.

This fried ravioli recipe takes about 25 minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by pouring some vegetable oil into a large deep skillet until the oil was 2-3 inches deep.

Then I heated the oil to 350F and lined a baking sheet with parchment paper.

I poured some Italian breadcrumbs and grated parmesan cheese into a shallow bowl and mixed them together.

In another shallow bowl I whisked together an egg and some milk.

I dipped the ravioli into the egg mixture until well coated.

Then I dredged the ravioli through the breadcrumb mixture until well coated.

I placed the breaded ravioli on the parchment paper.

I repeated the process until all of the raviolis were coated in bread crumbs.

Then I placed the ravioli in the hot oil and cooked them until they were golden brown and crispy.

I made sure to flip them so that they were evenly cooked on both side.

I removed the cooked ravioli from the oil and placed them on a paper towel lined pan.

Once all of the ravioli were cooked I transferred them to a serving dish and sprinkled them with grated parmesan and parsley.

I served my fried ravioli with marinara sauce for dipping.

These crispy ravioli are a tasty fried snack.

These breaded ravioli are sure to be a family favourite.

If you are looking for a tasty fried appetizer recipe, then you need to try these Fried Ravioli!

More Easy Appetizer Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Fried Ravioli:

• Oil to use for frying
• 24 frozen ravioli (thawed)
• 1 cup Italian breadcrumbs
• ½ cup (¼ cup + ¼ cup) grated parmesan, divided
• 1 egg
• ¼ cup of whole milk
• 1 tablespoon of chopped parsley
• Marinara sauce (for dipping)

How to Make Fried Ravioli:

1. Prepare a large deep pan with vegetable oil. Fill until the oil reaches about 2 – 3 inches in the pan. Heat the oil to 350°F.
2. Line one baking sheet with parchment or wax paper and line another with paper towel. Set both aside.
3. Using 2 shallow bowls, pour 1 cup of Italian breadcrumbs and ¼ cup of parmesan cheese into one bowl and combine.
4. Then in the other bowl, add 1 egg and ¼ cup of whole milk and whisk until blended.
5. Dip each thawed ravioli into the egg/milk mixture, coat the entire ravioli, then dredge them through the breadcrumb mixture, ensuring each ravioli is well covered with breadcrumbs.
6. Place on the parchment lined baking sheet.
7. Next, working in batches of 6 – 8 at a time, place the ravioli into the hot oil and fry for about 3 – 5 minutes or until the ravioli is golden brown and crispy around the edges. Use a slotted spoon or tongs to flip the ravioli at least once during the frying time.
8. Remove from the hot oil and place on the paper towel lined baking sheet.
9. Garnish with ¼ cup of grated parmesan and freshly chopped Italian parsley.
10. Serve with your favorite marinara sauce, and ENJOY!

FAQS:

How do I store my Fried Ravioli?

• To store these yummy ravioli, be sure they are cool before you keep them in an airtight container in the refrigerator for up to 3 -4 days. You can reheat them in an air fryer, oven, or toaster oven to re-crisp them.

Can I make substitutions?

• Vegetable oil: For frying ravioli, you can use vegetable, canola, or olive oil to use for frying.
• Frozen ravioli: We like to use frozen ravioli for this recipe, but you can use dried ravioli and prepare them per the package instructions. Allow them to cool before handling.
• Whole milk: You can also use buttermilk or 2% milk rather than whole milk.

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