This cheese ravioli recipe makes a delicious appetizer with a crispy coating. Make deep fried ravioli for a delicious party or game day snack!
Pasta, cheese, and marinara is a classic pairing, but it isn’t a good finger food. As a result, it doesn’t make for the best party food.
So, by adding breading and deep frying cheese ravioli, this dish transforms into a delicious finger food that’s perfect for snacking.
Plus, this ravioli appetizer can easily be doubled or tripled so there’s plenty to share with all your friends and family.
How to make the cheese ravioli recipe
Just coat fresh ravioli with a seasoned breadcrumb mixture, deep fry until browned and crispy, then serve with a dipping sauce like pizza sauce or homemade marinara. It’s that simple!
INGREDIENT NOTES & SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the cheese ravioli recipe card at the bottom of this post.
- 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 my homemade 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 frying oil will work such as canola, corn, or safflower oil.
- 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.
- 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.
- Frying – It’s important not to fry too many ravioli at one time, or it will cause the temperature of the oil to drop. Not only will the breading become soggy and separate from the pasta, but the 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 ravioli appetizer just combines the pasta with breading, 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:
- Mushroom or spinach ravioli with marinara
- Roasted chicken ravioli with pesto
- Italian sausage ravioli with ranch dressing
- Butternut squash ravioli with alfredo sauce
OTHER APPETIZER RECIPES TO TRY
Just like these deep fried ravioli, my Fried Pickle Spears take a simple ingredient and make it better by frying it in a crunchy breading.
Or, try one of these other appetizers that are just as easy to make:
- Crispy Baked Chicken Wings
- Bacon Wrapped Tots with Homemade Ranch
- Mini Taco Hand Pies
- Roast Beef Cheddar Rolls
Watch how to make this below!
Crispy Fried Cheese Ravioli Appetizer
- 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
- Marinara Sauce for dipping (See Note 1)
- 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.
- Try my easy, quick and flavorful Spaghetti Sauce (Marinara Sauce) or use your favorite.
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.