Fried Ravioli
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.
Servings: 8 servings
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
Calories: 389kcal | Carbohydrates: 49g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 85mg | Sodium: 755mg | Potassium: 93mg | Fiber: 3g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 9mg
