Crispy Fried Ravioli

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Golden, cheesy, and irresistibly crunchy, Crispy Fried Ravioli is the ultimate appetizer that turns an ordinary package of ravioli into something worth gathering around. Each bite is a crispy shell bursting with melty cheese or savory filling, all begging to be dipped into warm marinara sauce. This is the kind of finger food that disappears fast at parties and game nights.

What makes this dish so crave-worthy is its simplicity. Store-bought ravioli, a few pantry staples, and a skillet of hot oil are all you need to create this crunchy masterpiece. Whether you’re hosting a crowd or making a snack for one, these crispy bites are guaranteed to please.


What Kind of Ravioli Should I Use?

You can use cheese-filled, meat-filled, or even mushroom ravioli for this recipe. What matters most is that they are fresh or refrigerated, not frozen. Frozen ravioli release water during frying and won’t crisp up properly. Small or medium-sized ravioli are best for even cooking and easier snacking.


Ingredients for the Crispy Fried Ravioli

Ravioli: The star of the show. Choose refrigerated ravioli with your favorite filling—cheese, spinach, or meat.

Eggs: Act as a binder to help the breadcrumb coating stick firmly to each ravioli.

Milk: Lightens the egg wash slightly, ensuring even coverage.

Breadcrumbs: Use Italian-style for extra flavor, or panko for added crunch.

Parmesan Cheese: Adds a salty, nutty finish to the coating.

Garlic Powder: Brings warmth and savory depth to the breadcrumb mix.

Parsley: Optional but great for a fresh pop of color and herbal note.

Oil for Frying: Canola or vegetable oil works well due to their high smoke points.

Marinara Sauce: For dipping—warm and ready on the side, it complements the crispy ravioli perfectly.


How To Make the Crispy Fried Ravioli

Step 1: Prep Your Breading Station

Set up three shallow bowls. In one, whisk together the eggs and milk. In the second, mix breadcrumbs, grated Parmesan, garlic powder, and parsley. Leave the third empty for the breaded ravioli.

Step 2: Dip and Dredge

Take each ravioli and dip it first into the egg mixture, letting any excess drip off. Then coat it fully in the breadcrumb mixture, pressing gently to adhere. Place the coated ravioli in the third bowl or on a tray.

Step 3: Heat the Oil

In a deep skillet or saucepan, heat about 1.5 to 2 inches of oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature for a consistent, golden fry.

Step 4: Fry in Batches

Fry the breaded ravioli in batches—about 4–6 at a time—for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to keep the oil temperature stable.

Step 5: Drain and Sprinkle

Use a slotted spoon to transfer fried ravioli to a paper towel-lined plate. Immediately sprinkle with more Parmesan and a little parsley while hot.

Step 6: Serve with Marinara

Serve warm with a side of marinara sauce for dipping. These are best enjoyed fresh and hot!


Best Ways to Serve and Store Crispy Fried Ravioli

Serve these golden bites as a party appetizer with warm marinara, or pile them onto a charcuterie-style board with cheeses and cured meats. They also work great as a quick snack alongside a crisp green salad.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to revive the crisp texture—avoid the microwave, as it makes them soggy.


Frequently Asked Questions

Can I air fry the ravioli instead of deep frying?

Yes! Brush the breaded ravioli with oil and air fry at 375°F for 8–10 minutes, flipping halfway through.

Can I freeze these after frying?

You can freeze the cooked ravioli, but they’re best eaten fresh. To reheat, bake or air fry from frozen until hot and crisp.

What type of dipping sauces go well?

Besides marinara, try ranch, garlic aioli, pesto, or even a spicy sriracha mayo.

Do I need to boil the ravioli before frying?

Nope! Refrigerated ravioli go straight into the breading. Just make sure they’re fully thawed if previously frozen.

Can I make them ahead of time?

You can bread the ravioli a few hours in advance and keep them refrigerated until frying. This actually helps the coating stick better!

What’s the best oil for frying?

Canola or vegetable oil is ideal because of their neutral flavor and high smoke points.


Want More Appetizer Ideas?

If you loved these crispy fried ravioli, here are some other bold and delicious bites to try:

  • Try these Cheesy Thumbprint Appetizers with Hot Pepper Jelly for a sweet and spicy twist.
  • These Pillsbury Biscuit Garlic Butter Cheese Bombs are gooey, buttery perfection.
  • Love the crunch? Check out Outback Steakhouse Bloomin Onion for a restaurant-style snack.
  • Don’t miss the Garlic Butter Steak Bites with Parmesan Cream Sauce—they melt in your mouth.
  • For something creamy and comforting, dive into Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you try them with meat ravioli or go all-cheese? Did you use the air fryer? I love hearing your variations and answering your questions—let’s make this the crispiest snack ever together.


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Crispy Fried Ravioli

  • Author: Nina Johnson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizers

Description

These crispy fried ravioli are golden, cheesy, and impossible to stop munching once you start. Made from store-bought ravioli, coated in a flavorful breadcrumb mix, and fried to perfection, they make a crowd-pleasing snack or party appetizer. Don’t forget the marinara dipping sauce!


Ingredients

Scale

1 package refrigerated ravioli (cheese, meat, or spinach)

2 large eggs

2 tablespoons milk

1 cup Italian-style breadcrumbs or panko

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 tablespoon chopped parsley (optional)

Canola or vegetable oil (for frying)

Marinara sauce, warmed (for dipping)


Instructions

  1. In a shallow bowl, whisk together the eggs and milk.
  2. In another bowl, combine breadcrumbs, Parmesan, garlic powder, and parsley.
  3. Dip each ravioli into the egg mixture, then coat in the breadcrumb mixture.
  4. Heat 1.5 to 2 inches of oil in a deep skillet to 350°F (175°C).
  5. Fry ravioli in batches for 2–3 minutes per side or until golden brown.
  6. Remove and drain on paper towels. Sprinkle with extra Parmesan and parsley.
  7. Serve immediately with warm marinara sauce for dipping.

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