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. Whether you’re hosting a gathering or looking for a family-friendly snack, this dish will surely hit the spot with minimal effort and delicious results.
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These deep-fried ravioli are coated in flour, dipped in eggs, and then pressed into the breadcrumb-cheese mixture before being fried to perfection in oil or fat. If you don’t want to deep fry them, I’ll also show you how to make them in an air fryer instead.
These are perfect for game days, casual gatherings, or a fun family treat. I make them for our family movie nights in the fall, alongside a bowl of popcorn and classic movies.
If you love this easy appetizer recipe and want more, try making my butter board, cream cheese board, and bacon-wrapped dates.
Equipment
- Large skillet or shallow pot
- Air fryer if using that method
- Thermometer for checking the oil temperature (see notes for other ways)
- Mixing bowls for the coatings
- Tongs or slotted spoon for removing from oil
Ingredients (Any Notes, Variations, & Substitutions)
- Ravioli: I love to use cheese ravioli, but any flavor will work. You can use homemade or storebought. You can use frozen ravioli.
- 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 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.
Step-By-Step Instructions With 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.
Step 2: Dip each ravioli first in the flour, then the eggs, and finally the breadcrumb mixture, pressing the breadcrumbs into the ravioli so they stick. Place the coated ravioli on a tray in a single layer.
Step 3: Once the oil is hot, fry the ravioli in batches for about 1 minute per side or until golden. As they come out, place them on a wire rack to drain excess oil.
Step 4: When all the ravioli are fried, put them on a platter, sprinkle with parsley, and serve warm with marinara for dipping.
How to Make Fried Ravioli in an Air Fryer Instead
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.
Storage Instructions & FAQ
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.
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.
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
- 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.
