Fried Ravioli Recipe
Introduction
Fried ravioli is a crispy, golden appetizer that’s perfect for parties or a tasty snack. This recipe brings a crunchy coating to tender cheese ravioli, served deliciously with marinara sauce for dipping.
Ingredients
- 25 ounces (1 bag) cheese ravioli (frozen)
- 1 cup all-purpose flour
- 1 cup milk (room temperature)
- 2 large eggs (room temperature)
- 1 cup Italian bread crumbs
- ½ cup grated parmesan cheese, plus extra for serving (optional)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- Vegetable oil (for frying)
- Parsley (optional, for garnish)
- 1 jar marinara sauce (optional, for dipping)
Instructions
- Step 1: Set out three wide, deep plates or bowls and line a baking sheet with parchment paper.
- Step 2: Pour the flour into the first plate.
- Step 3: In the second plate, whisk together the eggs and milk until combined.
- Step 4: In the third plate, combine the bread crumbs, grated parmesan cheese, garlic powder, salt, and pepper.
- Step 5: Coat each ravioli first in the flour, then dip into the egg mixture, and finally dredge in the bread crumb mixture. Place coated ravioli on the lined baking sheet. Repeat until all ravioli are coated.
- Step 6: For air frying: Spray each breaded ravioli lightly with cooking spray on both sides. Place ravioli in a single layer in the air fryer basket. Air fry at 350°F for 10 minutes, flipping halfway through. Remove and top with extra parmesan and parsley if desired. Serve with marinara sauce.
- Step 7: For frying in oil: Freeze the breaded ravioli on the baking sheet for 30 minutes. Heat 2 inches of vegetable oil in a heavy-bottom pot to 350°F. Working in batches of 3–4, fry ravioli for 2–3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Top with parmesan and parsley if desired. Serve with marinara sauce.
Tips & Variations
- For extra crispiness, make sure the ravioli are well-coated and the oil is at the correct temperature before frying.
- Try different fillings like spinach or meat ravioli for a tasty twist.
- If you don’t have an air fryer, frying in oil offers a classic, crispy result.
- Use panko bread crumbs for an even crunchier texture.
Storage
Store leftover fried ravioli in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer or oven at 350°F for 5–7 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ravioli instead of frozen?
Yes, but fresh ravioli may be softer and less firm, so be gentle when coating and frying to prevent them from breaking.
What oil is best for frying ravioli?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying to get a crispy crust without burning.
PrintFried Ravioli Recipe
Crispy, golden fried ravioli coated in a seasoned breadcrumb mixture, perfect for a delicious appetizer or snack. You can choose to air fry for a lighter option or deep fry for a classic crunchy texture. Served with Parmesan cheese, parsley garnish, and marinara sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (air fryer) or 10 minutes (deep fry, including batches)
- Total Time: 25 minutes
- Yield: 4 servings (about 25 ravioli) 1x
- Category: Appetizer
- Method: Air Frying
- Cuisine: Italian
Ingredients
Scale
Ravioli
- 25 ounces (1 bag) cheese ravioli, frozen
Breading
- 1 cup all-purpose flour
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- 1 cup Italian bread crumbs
- ½ cup Parmesan cheese, grated (plus extra for serving, optional)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Frying & Serving
- Vegetable oil, for frying
- Cooking spray (if air frying)
- Parsley, optional for garnish
- 1 jar marinara sauce, optional for dipping
Instructions
- Prepare Bowls: Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper to hold the coated ravioli.
- Flour Coating: Pour all-purpose flour into the first plate.
- Egg Mixture: In the second plate, whisk together the eggs and milk until combined and smooth.
- Breading Mixture: Combine the Italian bread crumbs, grated Parmesan cheese, garlic powder, kosher salt, and pepper in the third plate.
- Coat Ravioli: Dip each frozen ravioli into the flour, coating all sides, then into the egg mixture, and finally into the breadcrumb mixture. Place the fully coated ravioli on the lined baking sheet. Repeat with all ravioli.
- Air Fryer Method: Spray both sides of each breaded ravioli lightly with cooking spray. Arrange the ravioli in a single layer in the basket of the air fryer. Air fry at 350°F (175°C) for 10 minutes, flipping halfway through cooking to ensure even crispiness.
- Deep Frying Method: Freeze the fully breaded ravioli on the baking sheet for 30 minutes to set the coating. Heat 2 inches of vegetable oil in a large heavy-bottom pot to 350°F (175°C). Fry ravioli in batches of 3-4 for 2-3 minutes until golden and crisp, maintaining the oil temperature between batches. Remove with a slotted spoon and drain on paper towels.
- Serve: Transfer cooked ravioli to plates, top with additional grated Parmesan cheese and chopped parsley if desired. Serve immediately with warm marinara sauce for dipping.
Notes
- Using frozen ravioli ensures they hold up well during frying or air frying without falling apart.
- Freezing breaded ravioli before deep frying helps keep the coating intact and leads to a crispier texture.
- If you don’t have an air fryer, deep frying is the traditional method, but air frying offers a healthier alternative with less oil.
- Adjust seasoning in the breadcrumb mixture to your taste, adding cayenne or Italian herbs for extra flavor.
- Use a thermometer to maintain consistent oil temperature for best frying results and avoid greasy ravioli.
Keywords: fried ravioli, air fryer ravioli, crispy appetizer, Italian appetizer, breaded ravioli, marinara dipping sauce
