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I whipped up these Fried Ravioli when I was playing around in the kitchen trying to copy that yummy appetizer from our favorite local spot. They've turned into our must-have party treat. There's nothing better than that first bite - breaking through that crunchy outer layer into the gooey cheese inside. Whenever I make these, my friends always crowd the kitchen following that amazing smell.
What Makes These Stand Out
There's something truly wonderful about turning ordinary ravioli into these crispy golden treats. Everyone gets excited about that perfect mix of crunchy exterior and smooth filling. They're so quick to make, which makes them great for everything from watching sports to fancy get-togethers. And dunking them in that hot marinara sauce? That's what makes them unforgettable.
Ingredients You'll Want
- Ravioli: Get a 12 oz pack of chilled cheese ravioli; you can also use thawed frozen ones.
- Bread Crumbs: Grab 1 cup of Italian style breadcrumbs; or mix plain ones with 2 tsp of Italian herbs.
- Eggs: You'll need 2 large ones; beaten for your coating mix.
- Flour: About ½ cup; this helps the crumbs stick better.
- Oil: You'll want vegetable oil for frying; pour enough to get about 2 inches in your pan.
- For Topping: Some grated Parmesan and fresh parsley if you want.
- Marinara Sauce: For dipping; grab your favorite jar or make your own.
Making These Tasty Treats
- Create Your Dipping Area
- Put your flour eggs and breadcrumbs into different bowls lined up next to each other.
- Cover Each Piece
- Run your ravioli through each step - roll in flour next in egg then coat with breadcrumbs making sure they're completely covered.
- Warm Up The Oil
- Get your oil hot to about 350°F. I always check with a thermometer to make sure it's just right.
- Start Frying
- Cook them in small groups until they turn a lovely golden color about 1-2 minutes on each side.
- Add The Extras
- When they come out throw on some Parmesan and parsley while they're still sizzling. Serve with warm marinara on the side.
Try Different Options
I enjoy trying various ravioli fillings. Sometimes I'll grab some with mushroom and truffle for special occasions or go with meat-filled ones when I want something more filling. Don't feel like frying? You can bake them instead - just give them a light coat of cooking spray first. They still come out nice and crunchy from the oven.
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Get Ready Earlier
When I'm having people over, I coat these a few hours early and stick them in the fridge until it's time to cook. Got some left? Toss them in the air fryer to make them crispy again. They taste almost as good the next day and make a fantastic snack.
Frequently Asked Questions
- → Can frozen pasta be used?
- Absolutely. Thaw ravioli fully before frying to avoid uneven cooking.
- → How do I check if they’re done?
- They should be golden and crisp on the outside within 3-4 minutes, with warm, cooked centers.
- → Is it possible to prep ahead?
- You can coat the ravioli ahead of time and refrigerate them, but don’t fry until you're ready to serve.
- → What sauces go well?
- Marinara is a classic, but alfredo, pesto, or ranch also taste great with these.
- → How can I keep them hot?
- Place fried ravioli in a 200°F oven in one layer while finishing other batches to keep them crispy.