Oh my gosh, you have to try these crispy fried ravioli! They’re my go-to party snack that disappears faster than I can fry them. Picture this: tender cheese-filled pasta pockets coated in crunchy golden breadcrumbs, fried to absolute perfection. The first time I had them at this little Italian-American joint in St. Louis, I knew I had to recreate them at home.
What makes them so special? That magical contrast between the crispy exterior and the melty cheese inside. And trust me, once you start dipping them in warm marinara sauce, you won’t be able to stop. They’re ridiculously easy to make too – just a quick dip, fry, and you’ve got restaurant-quality appetizers ready in minutes. Perfect for game nights, potlucks, or when you just need a seriously satisfying snack.
Why You’ll Love This Crispy Fried Ravioli
Let me count the ways these golden bites will steal your heart:
- Crazy quick: From fridge to plate in under 30 minutes – faster than ordering takeout!
- Party superstar: They disappear faster than you can say “more marinara” at gatherings.
- That crunch: The perfect crispy shell gives way to oozy cheese – pure texture heaven.
- Dip-able delight: Marinara’s classic, but try pesto, ranch, or even spicy arrabbiata for fun twists.
- Kid-approved: My nieces call them “grown-up mozzarella sticks” and beg for seconds.
Seriously, once you make these, you’ll understand why they’re my most requested appetizer!
Ingredients for Crispy Fried Ravioli
Here’s everything you’ll need to make these irresistible crispy bites – I promise it’s all simple stuff you probably have already! The magic happens when these basic ingredients come together just right.
- 1 package cheese ravioli (about 24 pieces) – fresh or frozen both work great
- 2 large eggs, whisked until smooth – this is your glue!
- 1/4 cup whole milk – makes the egg wash perfectly dippable
- 1 cup plain breadcrumbs – I like the fine kind for maximum crunch
- 1/2 cup grated Parmesan cheese – the good stuff, not the powdery kind
- 1 teaspoon Italian seasoning – my secret is to crush it between my fingers first
- 1/2 teaspoon garlic powder – trust me, this makes all the difference
- 1/4 teaspoon salt – just enough to bring out all the flavors
- Vegetable oil for frying – about 2 inches deep in your pan
- Marinara sauce for serving – warm it up for the best experience
Quick tip: I always mix my breadcrumbs, Parmesan, and seasonings together in a shallow bowl first – it helps the coating stick evenly to every ravioli. And don’t skimp on the Parmesan! That salty, nutty flavor is what takes these from good to “oh my gosh I need the whole plate.”
How to Make Crispy Fried Ravioli
Okay, let’s get frying! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-quality crispy ravioli in no time. The key is organization (trust me, I learned this the messy way my first attempt!).
Step 1: Prepare the Coating Stations
First, set up your assembly line! Grab two shallow bowls – I like using pie plates because they’re wide and easy to work with. In one bowl, whisk together your eggs and milk until completely smooth. In the other bowl, mix the breadcrumbs, Parmesan, Italian seasoning, garlic powder, and salt. Give it a quick stir with a fork to break up any Parmesan clumps.
Step 2: Coat the Ravioli
Now the fun part! Working with one ravioli at a time, dip it completely in the egg wash, letting any excess drip off. Then press it gently into the breadcrumb mixture, turning to coat all sides. I like to use one hand for wet ingredients and one for dry to avoid “breadcrumb fingers” (you know what I mean!). Place the coated ravioli on a plate or baking sheet while you finish the rest.
Step 3: Fry to Golden Perfection
Heat about 2 inches of oil in a heavy-bottomed pan (I use my trusty cast iron) to 350°F. If you don’t have a thermometer, test with a breadcrumb – it should sizzle immediately when dropped in. Carefully add ravioli in small batches – don’t crowd the pan! Fry for 2-3 minutes until beautifully golden brown, flipping halfway. Watch them closely – they go from perfect to overdone fast! Drain on paper towels and sprinkle with a pinch of salt while still hot.
Pro tip: Keep your cooked ravioli warm in a 200°F oven while you fry the rest. And whatever you do, resist eating them straight from the pan – that oil is HOT (learned that the hard way too)!
Tips for the Best Crispy Fried Ravioli
After making these dozens of times (okay, maybe hundreds – don’t judge!), I’ve picked up some foolproof tricks for perfect crispy fried ravioli every single time:
- Double dip for extra crunch: After the first coating, dip ravioli back in egg wash and breadcrumbs for an even thicker, crispier shell
- Fresh ravioli works best: It fries up lighter and crispier than frozen (though frozen works in a pinch – just thaw first!)
- Drain properly: Let them rest on paper towels for a minute – this keeps them crispy instead of soggy
- Season right after frying: A sprinkle of flaky salt while they’re still hot makes all the difference
Oh, and don’t forget the golden rule: fry in small batches! Overcrowding drops the oil temperature and gives you sad, greasy ravioli instead of crispy perfection.
Serving Suggestions for Crispy Fried Ravioli
Oh, the dipping possibilities! While marinara is classic (warm it up for the best experience), don’t stop there. I love serving these with a trio of sauces – creamy pesto for herb lovers, spicy arrabbiata for heat seekers, and cool ranch for my picky nephew. A sprinkle of fresh parsley and extra Parmesan makes them look fancy, but honestly? They disappear too fast for anyone to notice the garnish!
Storing and Reheating Crispy Fried Ravioli
Okay, let’s be real – these rarely last long enough to store! But if you somehow have leftovers (no judgment if you don’t), here’s how to keep them crispy. Pop them in an airtight container with paper towels to absorb moisture – they’ll stay good for about 2 days. When you’re ready for round two, skip the microwave (soggy ravioli = sad ravioli) and reheat in a 350°F oven for 5 minutes. They’ll come out almost as crispy as when first fried!
Crispy Fried Ravioli Variations
Don’t be afraid to play with this recipe – I’ve tried countless twists over the years! Swap cheese ravioli for meat-filled ones (my husband’s favorite) or even lobster ravioli for special occasions. Panko breadcrumbs give an extra-crispy texture that’s downright addictive. And if you’re avoiding deep-frying, they come out surprisingly great in the air fryer at 375°F for about 8 minutes – just spritz with oil first!
Crispy Fried Ravioli FAQs
I get asked these questions all the time – here’s everything I’ve learned through trial and (lots of) delicious errors!
Can I bake these instead of frying? Absolutely! Bake at 400°F for about 15 minutes on a greased baking sheet. Flip halfway and spritz with oil for extra crispiness. They won’t be quite as golden, but still totally delicious.
Do I need to thaw frozen ravioli first? Yes! Thaw them completely or they’ll splatter in the oil and cook unevenly. I just leave the package in the fridge overnight – easy peasy.
How do I keep them warm for parties? My secret weapon? A 200°F oven with a wire rack on the baking sheet. This keeps them crispy while preventing sogginess. They’ll stay perfect for up to an hour!
Can I make these ahead? You can coat them a few hours before frying, but I don’t recommend frying too far in advance. The crunch is best fresh! If you must, reheat as described above.
Nutritional Information
Just so you know what you’re diving into, here’s the scoop on these crispy bites: A serving of 4 pieces comes in around 280 calories, with 12g fat, 32g carbs, and 11g protein. Of course, these numbers might change a bit depending on your exact ingredients (especially if you go wild with the dipping sauces like I do!).
Now that you know all my secrets, it’s your turn! Try this recipe and share your results in the comments – I’d love to hear how your crispy fried ravioli turns out!
Print
Irresistible 24-Minute Crispy Fried Ravioli Recipe
- Total Time: 25 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
Crispy fried ravioli is a delicious appetizer or snack. You coat ravioli in breadcrumbs and fry until golden brown.
Ingredients
- 1 package cheese ravioli (about 24 pieces)
- 2 eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Vegetable oil for frying
- Marinara sauce for serving
Instructions
- Heat oil in a deep pan to 350°F.
- Whisk eggs and milk in a bowl.
- Mix breadcrumbs, Parmesan, and seasonings in another bowl.
- Dip each ravioli in egg mixture, then coat with breadcrumb mixture.
- Fry ravioli in batches for 2-3 minutes until golden brown.
- Drain on paper towels.
- Serve hot with marinara sauce.
Notes
- Use fresh or frozen ravioli.
- Don’t overcrowd the pan when frying.
- For extra crispiness, double coat the ravioli.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 pieces
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 65mg
Keywords: crispy fried ravioli, fried ravioli, appetizer recipe