Fried ravioli is a deep fried appetizer of warm cheese with a crispy coating. Make this recipe for a delicious party snack or game day food!
A plate of traditional Italian cheese ravioli with marinara sauce is a classic favorite dish, but you can’t eat it with your fingers. As a result, it isn’t the best choice for game day food.
By adding breading around the pasta and deep frying it, the dish transforms into a delicious finger food that’s perfect for snacking. Plus, this toasted ravioli recipe can easily be doubled or tripled, so there’s plenty to share with all your friends and family.
Fried ravioli ingredient notes
- Cheese ravioli – It’s important to use fresh ravioli. For food safety reasons, frozen ravioli can’t be thawed first. Plus, the breading won’t stick to the frozen dough.
- Marinara – I like to use meatless spaghetti sauce for dipping, but feel free to use your own favorite kind.
- Panko breadcrumbs – These are made from crustless white bread and ground into airy flakes. Because they don’t absorb as much grease as standard breadcrumbs, the food stays nice and crispy when fried.
- Vegetable oil – Any neutral flavor of cooking oil with a high smoke point will work. Aside from vegetable oil, good options are peanut, grape seed, canola, corn, and avocado oil.
Video: Making deep fried appetizers
Making deep fried ravioli is much easier than you might think. To see the process from start to finish, watch the video located in the recipe card at the bottom of this post!
- Make the breadcrumb mixture: Combine the breadcrumbs, cheese, and seasoning in a shallow dish.
- Coat the ravioli: Beat together the egg and water, then pour over the cheese ravioli in a separate shallow dish. Cover each ravioli with the breadcrumb mixture and place on a wire rack so they don’t stick together.
- Deep fry in batches: Carefully lower some of the coated pasta into the hot oil and fry until golden brown. Repeat until all of the ravioli has been fried.
- Drain and serve: Remove from the oil and place on a wire rack. Then, top with more Parmesan and serve with the marinara dipping sauce.
Tips for making fried ravioli
- Frying – It’s important not to fry too many of the appetizers at one time, as doing this causes the temperature of the oil to drop. Not only will the breading become soggy and separate from the pasta, but the fried ravioli itself will be overcooked.
- Make-ahead – These deep fried ravioli are best when served fresh, but making them ahead of time is a great idea if you’ll be serving these for a gathering. Just cool and store, then reheat just before serving.
- Storage – Keep in the refrigerator for about 3 days. Or, freeze on a baking sheet before transferring to a ziploc bag. These stay good in the freezer for 2-3 months.
- Reheating – Heat in the oven at 350 degrees F. Cook for about 5 minutes straight from the refrigerator and 10-15 minutes if coming from the freezer.
Different flavor varieties
Because this toasted ravioli recipe is simply adding breading to premade raviolis, you can easily make it with any flavor of ravioli. Also, try mixing and matching the pasta with different sauces. Here are some ideas to get you started:
- Roasted chicken with pesto alfredo sauce
- Italian sausage with homemade buttermilk ranch dressing
- Butternut squash ravioli with alfredo sauce
This post, originally published on Kevin is Cooking Aug 21, 2020, was last updated with new content on Sept. 20, 2021.
Crispy Deep Fried Ravioli + Video
- 1 lb fresh cheese ravioli
- 1 cup Panko breadcrumbs
- 1/3 cup Parmesan cheese grated
- 1 tsp Italian seasoning
- 1 egg
- 1 tbsp water
- vegetable oil for frying
- Heat oil in large deep skillet or a commercial deep fryer to 350°F.
- Combine Panko breadcrumbs, Parmesan cheese and Italian seasoning in a shallow dish and mix thoroughly.
- In a small bowl beat egg and water. Add Ravioli pasta to a shallow dish and pour egg over, tossing to coat.
- Dredge each ravioli in the breadcrumb mixture, pressing to adhere. Place on wire rack over baking sheet until all are coated.
- Check oil temperature, be sure it’s 350°F and fry ravioli until golden brown and crispy. 2 minutes, turning for even cooking. Remove from hot oil and place on wire rack over baking sheet until slightly cooled.
- Serve with marinara sauce and a sprinkle of grated Parmesan cheese.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.