Fried Cheese Ravioli Appetizer

Fried ravioli is that crowd-pleasing treat I always reach for when I want something extra special for gatherings or a cozy night at home. Cheese ravioli get dunked in a creamy egg mixture, coated in flavorful breadcrumbs, and fried until they are crispy and golden every single one is like a hug in the form of an appetizer.

Ingredients

• Refrigerated cheese ravioli: make the process fast and deliver that creamy cheesy filling every time look for fresh pasta near the deli for best texture
• Eggs: for helping the breadcrumbs stick use large eggs and crack them into a clean bowl to check for freshness
• Milk: blends with the eggs to help the coating grab onto each noodle whole milk gives the most richness
• Italian breadcrumbs: add herby flavor and crunch pick high-quality breadcrumbs with visible seasoning flecks for the best taste
• Oil for frying: use a neutral oil like canola or vegetable and make sure it is fresh and odorless for clean results
• Grated parmesan cheese: adds a salty finishing touch buy a wedge and grate it yourself for best flavor
• Chopped parsley: brings freshness and color wash and dry thoroughly before chopping
• Marinara sauce: perfect for dipping select a tangy sauce with real tomatoes for the best pairing

Step-by-Step Instructions

Prepare the breading station:

Set up a sheet pan with parchment paper to prevent sticking crack the eggs into a bowl add milk and whisk together until completely blended place the breadcrumbs in a wide shallow bowl so you can coat each ravioli evenly

Breading the ravioli:

Work with one ravioli at a time dip it gently into the egg mixture until completely coated then transfer to the breadcrumbs and press so the crumbs stick all over repeat this process for all ravioli arranging them in a single layer on the parchment-lined sheet pan so they do not touch

Heating the oil:

Pour oil into a deep heavy-bottomed pot until it is about three inches deep attach a thermometer and heat slowly over medium heat until it reaches three hundred fifty degrees fahrenheit this takes about eight to ten minutes do not rush this step since oil that is too hot will burn the breadcrumbs too cool and the ravioli will absorb oil and be soggy

Frying the ravioli:

Using a slotted spoon or tongs carefully lower six to eight ravioli into the hot oil fry for three to four minutes until they are an even golden brown turn once or twice as they cook remove and drain on paper towels repeat with all remaining ravioli making sure not to crowd the pot so the oil stays hot

Serving:

While ravioli are still hot sprinkle immediately with freshly grated parmesan and chopped parsley serve with a bowl of warm marinara sauce for dipping this brings it all together

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My favorite part of this recipe is that first sprinkle of parmesan over piping hot fried ravioli I remember making these for a New Year s Eve potluck with my mom we could barely let them cool because the aroma had everyone gathering around the kitchen

Storage Tips

Keep any leftover fried ravioli in an airtight container in the fridge for up to three days To reheat lay them on a baking sheet and bake at three hundred seventy five degrees fahrenheit for five to seven minutes so they crisp back up Avoid microwaving as this makes them soggy

Ingredient Substitutions

If you cannot find refrigerated ravioli frozen will work fine just let them thaw in the fridge overnight Spinach or meat-filled ravioli are delicious swaps If you want a lighter coating try panko breadcrumbs for extra crunch

Serving Suggestions

Fried ravioli shine on appetizer platters with fresh veggies and olives or stand alone as a party snack They also pair well with a glass of Chianti or sparkling lemonade I often set out extra bowls of dipping sauces such as pesto or garlic aioli

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A Bit of Context

Toasted ravioli started as a St Louis staple where legend has it they were invented by accident in an Italian restaurant Their popularity has spread far and wide and now they are loved everywhere for their crunch and gooey insides

Recipe FAQs

→ Which type of ravioli works best when frying?

Refrigerated cheese ravioli holds its shape when fried and cooks evenly, making it ideal for this dish. Thawed frozen ravioli also works well.

→ How do you keep fried ravioli from being greasy?

Fry in hot oil at 350°F and drain on a paper towel-lined tray to remove excess oil and keep them crisp.

→ Can these be made ahead of time?

Bread the ravioli and refrigerate until ready to fry. Fry just before serving for the best texture.

→ What dipping sauces go well with fried ravioli?

Classic marinara complements the savory flavors, but pesto or garlic aioli are also excellent options.

→ How do you prevent the breadcrumbs from falling off?

Press the breadcrumbs gently onto each ravioli after dipping to ensure a good coating before frying.