Fried Ravioli
To make Fried Ravioli, bread the ingredients, cook it until deeply golden, and serve it hot enough that the coating still snaps a little. This works because the crust is treated like the point, not a side effect.
Ravioli already contains cheese and pasta, so breading it and dropping it into hot oil sounds like the kind of decision made after someone says, “You know what this needs?” and nobody responsible is nearby. Fortunately, it works. Thawed cheese ravioli gets a three-step coating of flour, beaten egg, and Italian-seasoned breadcrumbs mixed with Parmesan, creating a crisp shell around the tender pasta and warm filling.
The key is treating these like small fried cutlets rather than dumping a bag into the oil and hoping for a festival miracle. Coat each ravioli completely so there are no bare patches, fry in batches to keep the oil temperature steady, and pull them when the breading is deeply golden. The interior only needs to heat through; the crust is where the transformation happens. Serve them hot with marinara for dipping, because once we have breaded stuffed pasta and fried it, pretending sauce would be excessive feels dishonest. These are crunchy at the edges, cheesy in the middle, and engineered for the dangerous five-minute period when everyone stands around the platter saying they are only going to have one more.
Ingredients
- 1 pound frozen cheese ravioli, thawed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated parmesan
- Oil, for frying
- 1 cup marinara, for serving
Instructions
- 1Set up a breading station: flour in one dish, beaten eggs in a second, and breadcrumbs mixed with parmesan in a third.
- 2Pat the ravioli dry, then coat each piece in flour, then egg, then the breadcrumb mixture, pressing gently so it sticks.
- 3Heat 1 inch of oil in a heavy skillet to 350°F.
- 4Fry the ravioli in batches for 1 to 2 minutes per side, until deeply golden and heated through.
- 5Drain on paper towels and serve hot with the marinara for dipping.
Nutrition Information
Estimated per serving: 1 of 6 servings.
Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- Dry surfaces bread better than damp ones.
- Do not crowd the pan or the coating steams instead of crisping.
- Salt the finished bites while they are still hot.
Substitutions
Storage Instructions
Refrigerate leftover Fried Ravioli once cooled. Reheat them in a hot oven or air fryer so the breaded exterior can crisp again; the microwave traps steam and softens the coating.
Make Ahead
Bread the pieces ahead and refrigerate briefly before cooking.
Freezing
You can freeze the cooked Fried Ravioli, but the coating will lose some crispness. Cool the pieces completely, freeze them without crowding, then reheat with dry heat rather than sealing them in a steamy container.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Bread the pieces ahead and refrigerate briefly before cooking.
How should I store and reheat Fried Ravioli?
Refrigerate leftover Fried Ravioli once cooled. Reheat them in a hot oven or air fryer so the breaded exterior can crisp again; the microwave traps steam and softens the coating.
Can I freeze it?
You can freeze the cooked Fried Ravioli, but the coating will lose some crispness. Cool the pieces completely, freeze them without crowding, then reheat with dry heat rather than sealing them in a steamy container.
Can I adjust it for what I have on hand?
Yes. Tested adjustments on this recipe include No tested ravioli or breading substitution is specified for this version. It uses thawed cheese ravioli with flour, egg, Italian-seasoned breadcrumbs, and Parmesan.; and Keep the ravioli dry before breading so the coating sticks and fries crisp..
What's the most common mistake to avoid?
Dry surfaces bread better than damp ones.
