This Best Fried Ravioli recipe is crispy on the outside, warm and cheesy on the inside, and perfect for dipping in marinara sauce.
It is an easy appetizer that tastes restaurant-style but can be made at home with simple ingredients.
They come together fast and disappear even faster.
Great for game day, parties, or just a fun weeknight snack.
Fried ravioli makes a great party snack, game day appetizer, holiday bite, or quick starter for Italian night. The ravioli are coated in seasoned breadcrumbs, fried until golden, and served hot with your favorite sauce.
If you need an easy crowd-pleasing appetizer, this crispy fried ravioli is always a hit. It is crunchy, cheesy, flavorful, and perfect for serving at parties, family dinners, or casual get-togethers.
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Ingredients You’ll Need
Refrigerated or frozen cheese ravioli both work — just make sure they’re fully thawed before breading. Italian breadcrumbs already have seasoning built in, so the coating comes together with almost no extra effort.
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Ingredients
1 package (9 oz) refrigerated or thawed frozen cheese ravioli
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 tablespoons milk
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Vegetable oil for frying
Marinara sauce for dipping
Directions
- Set up a breading station: in one shallow bowl, whisk together the eggs and milk.
In a second bowl, combine the breadcrumbs, Parmesan, garlic powder, and black pepper and mix well.
Having everything laid out before you start makes the breading process much less messy. - Pat the ravioli dry with paper towels if they’re damp.
Dip each ravioli in the egg wash first, letting the excess drip off, then press it firmly into the breadcrumb mixture on both sides.
Set the breaded ravioli on a plate in a single layer while you finish the rest. - Pour about 1/2 inch of vegetable oil into a heavy-bottomed skillet and heat over medium to medium-high heat.
Test the oil by dropping in a few breadcrumbs — they should sizzle immediately.
If the oil isnu0026#8217;t hot enough, the ravioli will absorb it and turn greasy instead of crisping up. - Fry the ravioli in batches, about 3 to 4 at a time, for 2 to 3 minutes per side until deep golden brown.
Don’t crowd the pan — too many at once drops the oil temperature and you get soggy coating instead of crispy.
Transfer to a paper towel-lined plate and let them drain for a minute before serving.
- Serve immediately with marinara sauce for dipping and enjoy!
How to Air Fry Fried Ravioli
Air frying is a great option if you want crispy ravioli without deep frying. The coating still turns golden and crunchy, but you use much less oil.
Preheat the air fryer to 375°F. Bread the ravioli as directed, then place them in a single layer in the air fryer basket. Lightly spray both sides with cooking spray so the breadcrumbs crisp up evenly.
Air fry for 6 to 8 minutes, flipping halfway through, until the ravioli are golden brown and heated through. Work in batches if needed and avoid overcrowding the basket, or the ravioli will not crisp properly.
Serve the air fryer fried ravioli right away with warm marinara sauce, ranch, garlic butter, vodka sauce, or your favorite dipping sauce.
Important Recipe Notes
- Dry the ravioli before breading. Any moisture on the surface prevents the egg wash from sticking properly, which leads to patchy coating.
- Don’t crowd the pan. Fry in small batches so the oil temperature stays consistent. Crowding causes steaming instead of frying.
- Oil temperature matters. Too low and the breading absorbs oil and goes soft. Too high and the outside burns before the ravioli heats through. Medium to medium-high is the right range.
- Storage. Fried ravioli are best eaten fresh. Leftovers can be refrigerated for 1 day and re-crisped in a 375°F oven for 8 minutes — the microwave makes them rubbery.
- Dipping sauce options. Marinara is the classic, but ranch, vodka sauce, or even a simple garlic butter all work well.
How to Serve, Store & Customize This Recipe
Serving:
Serve immediately while they’re hot and the coating is still crispy. Set out a bowl of marinara in the center for dipping. These work as a starter, a snack, or a side alongside a simple salad.
Storing:
Best eaten fresh, but leftovers keep in the fridge for up to 1 day in an airtight container. Reheat in a 375°F oven for 8 minutes to get some crispiness back. The microwave makes them soft and rubbery.
Customizing:
Use meat-filled ravioli for a heartier version. Add a pinch of red pepper flakes to the breadcrumb mixture if you want a little heat. For a baked version, spray the breaded ravioli with cooking spray and bake at 400°F for 15 to 18 minutes, flipping once halfway.
Fried Ravioli
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
1 package (9 oz) refrigerated or thawed frozen cheese ravioli
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 tablespoons milk
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Vegetable oil for frying
Marinara sauce for dipping
Directions
- Set up two bowls: one with whisked eggs and milk, one with breadcrumbs, Parmesan, garlic powder, and pepper.
- Dip each ravioli in egg wash, then press into breadcrumb mixture on both sides. Set aside.
- Heat 1/2 inch of oil in a skillet over medium-high heat until breadcrumbs sizzle when dropped in.
- Fry in batches of 3 to 4, about 2 to 3 minutes per side until golden brown. Drain on paper towels.
- Serve hot with marinara sauce for dipping and enjoy!
Notes
- Use refrigerated ravioli for the best texture. Frozen ravioli can also be used, but thaw it first and pat it dry before coating.
- Do not overcrowd the pan. Fry the ravioli in small batches so they cook evenly and turn crisp and golden.
- Press the breadcrumb coating gently onto each ravioli so it sticks well during frying.
- Serve fried ravioli right away while they are hot and crispy. Marinara sauce, garlic parmesan dip, ranch, or spicy arrabbiata sauce all work well for dipping.
