Fried Ravioli
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Crispy on the outside, cheesy on the inside, and impossible to stop eating. These golden Fried Ravioli are restaurant-worthy, incredibly easy to make at home, and made for dipping into warm marinara sauce. One bite and you’ll understand why they’re always the first appetizer to disappear. Ready in 30 minutes!
If you love this recipe, you should try my Easy Fried Cheese Balls.
Quick Look: Fried Ravioli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8
- Dietary Info: Vegetarian
- Method: Deep Frying or Air Frying
- Technique: Breading and Frying
- Flavor/Texture: Crispy, cheesy, savory, and perfect with a dipping sauce
Why You’ll Love This Family Favorite!
Growing up, fried ravioli was always one of those special treats that felt a little extra fun. Crispy on the outside, cheesy on the inside, and always served with plenty of marinara sauce for dipping.
It’s the kind of appetizer everyone gathers around before dinner, sneaking one more piece before they make it to the table. I love serving these when friends come over because they’re simple to make, incredibly satisfying, and always the first thing to disappear.
You’ll also love my Classic Italian Chopped Salad and Homemade Pizza Margherita.
Made With Amore,
Table of Contents
Simple Ingredients
This easy to make an appetizer uses simple grocery store ingredients. Great for parties, holidays, game day, and family dinners.
- Refrigerated Cheese Ravioli or Homemade Ravioli: The star of the recipe that stays tender inside while turning crispy outside. I like the Rana Brand 4 cheese ravioli.
- Breadcrumbs: Provide the crispy golden crust. You can buy seasoned breadcrumbs, but I like to use plain ones and add my homemade herb blend.
- Italian Seasoning: Adds classic Italian flavor.
- Parmigiano Reggiano: Adds savory depth and nuttiness.
- Marinara Sauce, Homemade Tomato Sauce: Perfect for dipping.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Four Cheese Ravioli: Use a cheese blend ravioli for extra richness.
- Meat Ravioli: Swap in beef or sausage-filled ravioli. You can also make your own Homemade Ravioli!
- Spicy Version: Add crushed red pepper flakes to the breadcrumb mixture. Instead of pairing with marinara sauce, try my Arrabbiata Sauce.
- Baked Version: Bake at 425°F for 12-15 minutes, flipping halfway through.
How to Make Fried Ravioli
These easy Crispy Fried Ravioli are made with cheese-filled ravioli, seasoned breadcrumbs, and Parmigiano. Includes easy air fryer instructions in recipe card. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Line one baking sheet or tray with parchment paper. Line a second baking sheet or large plate with paper towels and set aside. In a shallow bowl, whisk together the eggs, milk, and ¼ cup grated Parmigiano until smooth.
- Working one at a time, dip each ravioli into the egg mixture, allowing any excess to drip off.
- In a separate shallow bowl, combine the breadcrumbs and Italian seasoning. Transfer the ravioli to the breadcrumb mixture and coat evenly on all sides.
- Place the breaded ravioli in a single layer on the parchment-lined tray. Continue until all ravioli are coated.
- Pour 3 to 4 inches of olive oil into a deep heavy-bottomed pot or Dutch oven. Heat the oil to 350°F. Working in batches of about 6 to 8 ravioli at a time, carefully lower them into the hot oil.
- Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Using a slotted spoon, transfer the fried ravioli to the paper towel-lined tray to drain excess oil. Allow the oil to return to 350°F between batches.
- Arrange the fried ravioli on a serving platter. Sprinkle with the remaining Parmigiano, parsley, and basil. Serve immediately with warm Homemade Marinara Sauce for dipping.
Fried Ravioli FAQs
Bread the ravioli up to 8 hours ahead and refrigerate until ready to fry. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an air fryer at 375°F or in a 400°F oven until crispy. For longer storage, freeze the breaded, uncooked ravioli in a freezer bag for up to 3 months, then fry directly from frozen, adding 1–2 minutes to the cooking time.
The oil is likely too hot or the ravioli were overcrowded. Maintain a steady 350°F temperature.
Fried ravioli and toasted ravioli are essentially the same dish, with “toasted ravioli” being the classic St. Louis name. Legend says it was created by accident when ravioli was dropped into hot oil instead of boiling water, but however it started, it has become a beloved Italian-American appetizer enjoyed nationwide.
No. Refrigerated ravioli does not need to be boiled before frying. The ravioli cooks through while frying, creating a crispy golden crust on the outside and a warm, cheesy center inside. Boiling first can make the ravioli too soft and may cause the breading to fall off.
Yes, but for the best texture, I recommend using refrigerated ravioli. If using frozen ravioli, do not thaw them first. Bread them while still frozen and add an extra 1 to 2 minutes of cooking time. Keep in mind that frozen ravioli can sometimes release more moisture and may not become quite as crispy.
Serving Suggestions
These crispy fried ravioli are perfect as an appetizer, party snack, or light meal served with plenty of Homemade Marinara Sauce for dipping. For a complete dinner, pair them with Blackened Chicken and a salad dressed with Zesty Italian Dressing. If you’re entertaining, add them to an appetizer spread with Salami Cups, Italian Baked Stuffed Clams, or Zucchini Fritters.
My Pro Tips
Recipe Tips
- Use refrigerated ravioli, not frozen. Frozen ravioli tends to release excess moisture and can split while frying.
- Keep the oil at 350°F for the crispiest texture.
- Fry in small batches so the oil temperature doesn’t drop.
- Grate the Parmigiano freshly for the best flavor and melting quality.
- Let the excess egg mixture drip off before breading to prevent clumping.
More Appetizer Recipes You’ll Love
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Fried Ravioli
Ingredients
For the Ravioli
- 20 ounces refrigerated cheese ravioli, I like the 4 cheese ravioli
- 2 large eggs, beaten
- ⅓ cup whole milk
- ¼ cup freshly grated Parmigiano Reggiano
- 2 cups plain breadcrumbs
- 1 tablespoon homemade Italian seasoning
- Olive oil, for frying
For Serving
- ¼ cup freshly grated Parmigiano Reggiano
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- Homemade Marinara Sauce, warmed for serving
Instructions
Prepare the Breading Station
- Line one baking sheet or tray with parchment paper. Line a second baking sheet or large plate with paper towels and set aside.
- In a shallow bowl, whisk together the eggs, milk, and ¼ cup grated Parmigiano until smooth.
- In a separate shallow bowl, combine the breadcrumbs and Italian seasoning.
Bread the Ravioli
- Working one at a time, dip each ravioli into the egg mixture, allowing any excess to drip off.
- Transfer the ravioli to the breadcrumb mixture and coat evenly on all sides.
- Place the breaded ravioli in a single layer on the parchment-lined tray. Continue until all ravioli are coated.
Fry the Ravioli (see notes for Airfryer method)
- Pour 3 to 4 inches of olive oil into a deep heavy-bottomed pot or Dutch oven.
- Heat the oil to 350°F.
- Working in batches of about 6 to 8 ravioli at a time, carefully lower them into the hot oil.
- Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Using a slotted spoon, transfer the fried ravioli to the paper towel-lined tray to drain excess oil.
- Allow the oil to return to 350°F between batches.
Finish and Serve
- Arrange the fried ravioli on a serving platter.
- Sprinkle with the remaining Parmigiano, parsley, and basil.
- Serve immediately with warm Homemade Marinara Sauce for dipping. Mangia!
Notes
- Use refrigerated ravioli, not frozen. Frozen ravioli tends to release excess moisture and can split while frying.
- Keep the oil at 350°F for the crispiest texture.
- Fry in small batches so the oil temperature doesn’t drop.
- Grate the Parmigiano freshly for the best flavor and melting quality.
- Let the excess egg mixture drip off before breading to prevent clumping.
- Prepare the ravioli as directed through the breading step.
- Preheat the air fryer to 390°F.
- Lightly spray both sides of the breaded ravioli with olive oil spray.
- Arrange in a single layer in the air fryer basket.
- Cook for 7 to 9 minutes, flipping halfway through cooking, until golden brown and crispy.
- Sprinkle with Parmigiano and fresh herbs before serving with marinara sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
