Fried Ravioli
This quick and easy fried ravioli recipe is a perfect appetizer or snack that can be prepared in just 25 minutes. Crispy on the outside and cheesy on the inside, I love to serve them with marinara or alfredo sauce for dipping. I’ll show you how to make these deep fried or in an air fryer.
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If you love this easy appetizer recipe and want more, try making my butter board, cream cheese board, and bacon-wrapped dates.
Why You Should Make This
Ingredients Notes
- Ravioli: I love to use cheese ravioli, but any flavor will work. You can use homemade or storebought. You can use frozen ravioli directly.
- Marinara Sauce: Instead of marinara sauce, use your favorite alfredo sauce. In the recipe card notes at the bottom of this post, I’ll provide you with a quick homemade version of both sauces. Otherwise, use your favorite store brand.
- Breadcrumbs: I love to use my homemade sourdough breadcrumbs in this recipe. You can use any breadcrumbs, including panko. Add a tablespoon of Italian seasoning to your breadcrumbs for added flavor; whisk it in, and omit any extra salt if the seasoning has it added.
- Oil: We use olive oil, avocado oil, neutral coconut oil, ghee, lard, or tallow only in our house. Use a neutral oil or fat.
The full ingredient list with quantities is in the printable recipe card below.
Looking for more game-day snacks or appetizers? You’ll love my Philly cheesesteak sliders and turkey pesto sliders.
Fried Ravioli Recipe Instructions & Process Photos
Step 1:
Heat the oil in a big skillet over medium heat until it reaches 350°F. See the recipe card notes for correctly doing this without a thermometer.
While the oil is heating, prepare three bowls: one with breadcrumbs and parmesan, one with beaten eggs, and one with flour whisked with salt and pepper.
Steps 2-4:
Dip each ravioli into the flour. This will dry the surface of the pasta for better adhesion and creates a light barrier that helps the egg cling evenly.
Next, submerge the floured ravioli into the beaten eggs. The egg acts as a natural adhesive, ensuring that every nook and cranny of the ravioli is coated.
This step makes the breadcrumbs to stick, preventing them from easily falling off during frying.
After the egg, press the ravioli into the breadcrumb mixture. Press firmly to ensure the breadcrumbs adhere securely to the surface.
This not only builds a crunchy crust but also helps lock in the moisture and cheesy filling inside, giving you that ideal textural contrast once fried.
Finally, arrange the coated ravioli on a tray in a single layer, ensuring they do not overlap. Spacing them out allows the coating to set evenly and promotes uniform frying, resulting in consistently crispy bites every time.
Steps 5-6:
Once the oil is hot, carefully add the ravioli in small batches to avoid overcrowding the pan. Fry them for about 1 minute per side, turning gently to ensure an even, golden-brown crust forms on all sides.
As each batch finishes frying, use a slotted spoon to transfer the ravioli onto a wire rack set over a baking sheet, allowing any excess oil to drain away.
This method not only keeps the ravioli crispy but also helps maintain their delicate texture. Enjoy them hot for the best flavor and crunch!
Step 7:
When all the ravioli are fried, put them on a platter, sprinkle with parsley, and serve warm with marinara for dipping.
Recipe FAQs
Preheat your air fryer to 400°F. Prepare the ravioli as before: coat each one in flour, dip in beaten eggs, and then press into the breadcrumb and parmesan mixture.
After coating the ravioli, brush both sides lightly with olive oil to help them crisp up in the air fryer.
Place the ravioli in a single layer in the air fryer basket, ensuring they don’t overlap. Depending on your air fryer’s size, you may need to cook in batches.
Air fry at 400°F for 6-8 minutes total, flipping them halfway through until both sides are crispy and golden brown.
Once done, transfer the ravioli to a wire rack to cool slightly. Serve warm with a sprinkle of parsley and marinara sauce for dipping.
Storing: These are best eaten fresh and I doubt you’ll have leftovers. If you do, you can store leftover fried ravioli in an airtight container or resealable bag. Store in the refrigerator for up to a week.
Reheating: To reheat, place on a baking tray and heat for 10-12 minutes at 350°F. You can also reheat in the air fryer at 325°F for 5-6 minutes.
Yes, this is a great recipe to make ahead of time and freeze. Allow the ravioli to cool completely before placing them in a single layer on a baking tray. Freeze for 1 hour before storing them in a resealable plastic bag, and pull them out when you need an appetizer fast. Reheat in the air fryer at 325°F and cook for 10-12 minutes, or preheat your oven to 350° and cook for 15-20 minutes. Serve with parmesan cheese and marinara sauce.
Try a zesty lemon basil butter or a smoky chipotle cream for an unexpected flavor kick.
My Top Tips for the Best Fried Ravioli
If you tried this Fried Ravioli or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Fried Ravioli
Equipment
- Large skillet or shallow pot Or Air fryer if using that method
- Thermometer for checking the oil temperature See notes for other methods
- 3 Mixing bowls for the coatings
- Tongs or slotted spoon for removing from oil
Ingredients
- 2 cups oil or fat for frying we use: light olive oil, ghee, neutral coconut oil, avocado oil, lard, or tallow
- 1 package cheese ravioli 22-ounce package was used in this recipe
- 2 cups Italian-seasoned panko breadcrumbs Or make your own by whisking 1 tbsp of Italian seasoning per 1 cup of breadcrumbs
- ½ cup grated parmesan cheese
- 1 cup all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- chopped parsley for garnish optional
- marinara sauce for dipping see notes for a homemade version of marinara and alfredo sauce
Instructions
- Line a plate with paper towels or get a baking sheet and place a wire cooling rack on top. In a large, wide, shallow skillet over medium heat, warm the oil until it reaches 350°F.
- As the oil is heating, prepare the ravioli. In a medium bowl, combine the breadcrumbs and parmesan cheese and set aside.
- Add the eggs to another bowl and beat well.
- In a third bowl, add the flour and season with salt and pepper.
- Dip the ravioli in the flour, then the eggs, and then into the breadcrumbs (pressing the breadcrumbs into the ravioli) and set aside on a tray in a single layer.
- When the oil reaches 350°F, fry the ravioli in batches for 1 minute on each side or until browned.
- Use a slotted spoon or tongs to remove the ravioli to the wire rack.
- Arrange on a platter and garnish with parsley. Serve warm with marinara sauce for dipping.
Notes
- Preheat your air fryer to 400°F. Prepare the ravioli as before: coat each one in flour, dip in beaten eggs, and then press into the breadcrumb and parmesan mixture. After coating the ravioli, brush both sides lightly with olive oil to help them crisp up in the air fryer.
- Place the ravioli in a single layer in the air fryer basket, ensuring they don’t overlap. Depending on your air fryer’s size, you may need to cook in batches. Air fry at 400°F for 6-8 minutes total, flipping them halfway through until both sides are crispy and golden brown.
- Once done, transfer the ravioli to a wire rack to cool slightly.
- These are best eaten fresh and I doubt you’ll have leftovers. If you do, you can store leftover fried ravioli in an airtight container or resealable bag. Store in the refrigerator for up to a week. To reheat, place on a baking tray and heat for 10-12 minutes at 350°F. You can also reheat in the air fryer at 325°F for 5-6 minutes.
- Wooden Spoon Test: Place the handle of a wooden spoon into the oil. If small bubbles form around the handle and start to rise steadily, the oil is ready. If the bubbles are too vigorous, the oil is too hot.
- Popcorn Kernel Test: Drop a single kernel of popcorn into the oil. When the kernel pops, the oil is around 350°F and ready for frying.
- Bread Cube Test: Drop a small cube of bread into the oil. If it browns in about 60 seconds, the oil is hot enough for frying.
- For a simple marinara sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Then, pour in a can of crushed tomatoes and season with salt, pepper, and a pinch of red pepper flakes for a bit of heat. Stir well and let the sauce simmer for 15-20 minutes, stirring occasionally. Just before serving, stir in freshly chopped basil or parsley for extra flavor.
- For a simple alfredo sauce, melt butter in a pan over medium heat. Once melted, add minced garlic and cook for about 1 minute. Slowly pour in heavy cream, stirring constantly. Bring the mixture to a gentle simmer, then add in grated Parmesan cheese and stir until the cheese is fully melted and the sauce thickens. Season with salt and pepper to taste. Let it cook for another minute or two until smooth and creamy, then serve over your favorite pasta.
