Fried Ravioli

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Fried Ravioli

Golden, crispy fried ravioli makes for a show-stealing appetizer or a playful twist on pasta night. With a crunch on the outside, oozy cheese or savory fillings inside, and a dip of tangy marinara, it’s a recipe that satisfies both the classic comfort food craving and the need for something special. Whether you want to serve a party snack, a family favorite, or bring restaurant style to your kitchen, this guide covers everything you need—from choosing the ravioli to creative serving ideas.

Why Fried Ravioli Stands Out

Fried ravioli, or toasted ravioli as it’s known in St. Louis where the dish gained fame, transforms a humble pasta pocket into something irresistible. The simple act of breading and frying ravioli adds a whole new dimension:

• Taste: The frying process enhances the flavor of the pasta and intensifies the filling’s creaminess or savoriness.
• Texture: Expect contrast—a crackling crust followed by a pillow-soft bite.
• Versatility: Fried ravioli works with cheese, meat, or vegetable-filled pasta, and serves well with a range of sauces.

As an appetizer, it signals fun and indulgence. As a party food, it encourages hands-on eating and sharing.

Choosing the Right Ravioli

Not all ravioli are created equal when destined for a deep-fry. Here’s how to pick:

• Fresh or frozen: Both work. Frozen ravioli should be thawed before breading and frying to cook evenly.
• Filling: Cheese ravioli offers a classic, creamy result. Meat or spinach ravioli brings nuance, while gourmet fillings like truffle, lobster, or butternut squash provide a unique experience.
• Size: Medium to large ravioli fry best, holding their shape and delivering a satisfying bite.

Key Ingredients

Step-by-Step Preparation

1. Prep the Ingredients

• Thaw your ravioli and dry well with paper towels to remove excess moisture.
• Set up three shallow bowls: one with flour, one with buttermilk, and one with a mixture of Italian bread crumbs and a handful of grated Parmesan.

2. Coat the Ravioli

• Dredge each ravioli in the flour until lightly coated. This helps everything else stick.
• Dip it into the buttermilk, turning to coat both sides.
• Press the ravioli into the breadcrumb mixture, ensuring an even, thick coating that covers all surfaces.

Tip: For extra crunch, use half Italian-style and half panko bread crumbs. You can also add a pinch of garlic powder or dried oregano to the coating.

3. Heat the Oil

• Pour oil into a deep skillet or Dutch oven to a depth of 1.5 to 2 inches.
• Heat over medium to 350°F (use a thermometer for best results).
• If you don’t have a thermometer, drop in a breadcrumb; it should sizzle and brown in about 20 seconds.

4. Fry the Ravioli

• Gently lower a few ravioli into the oil at a time, taking care not to crowd the pan.
• Fry for 2–3 minutes per side, or until golden brown and crispy.
• Use a slotted spoon or spider to transfer to a plate lined with paper towels.

Tip: Keeping batches small ensures consistent frying and crispy outcomes.

5. Garnish and Serve

• While hot, sprinkle fried ravioli with more Parmesan and chopped fresh parsley.
• Serve immediately alongside a bowl of warmed marinara sauce.

Serving Suggestions

Let fried ravioli shine at your table:

• Arrange on a large platter with a trio of dips—marinara, garlic aioli, and pesto.
• Pair with a fresh green salad for a fun lunch or dinner.
• Offer as the star of an appetizer tray with mozzarella sticks and stuffed mushrooms.

You can even let guests build their own tasting platter by setting out different dipping sauces. Fried ravioli also makes an excellent party snack that suits both kids and adults.

Creative Twists

Fried ravioli is versatile and invites experimentation. Here are a few creative variations:

• Air-Fried or Oven-Baked: For a lighter version, brush the breaded ravioli with oil and air fry at 350°F for about 10 minutes, flipping halfway, or bake at 400°F until crisp.
• Fillings: Try pumpkin ravioli with sage brown butter on the side, or lobster ravioli with lemon-basil mayo. Cheese-filled ravioli with a sprinkle of smoked paprika before frying offers a subtle new flavor.
• Seasonings: Add Cajun or ranch seasoning to the breadcrumb mix for an added punch.

Dipping Sauces Table

Expert Tips for Foolproof Results

• Uniform Coating: Press coating in gently for a full crunch. Loose breading may fall off during frying.
• Oil Temperature: Maintain 350°F. If oil cools, ravioli absorb more oil and become soggy. Too hot, and they brown before heating through.
• Don’t Overcrowd: Fry in small batches for crisp results and even browning.
• Ravioli Prep: If using fresh store-bought ravioli, slightly undercook in boiling water, then cool and dry thoroughly. Overcooked or wet pasta can fall apart in oil.

Storing and Reheating

If you happen to have leftovers—rare, but possible—here’s how to keep them crispy:

To Store:
Place cooled fried ravioli in an airtight container in the fridge for 3–4 days.

To Freeze:
Lay fried ravioli in a single layer on a baking tray and freeze until solid. Then place in a freezer-safe container or bag for up to 2 months.

To Reheat:
Warm leftovers in a 375°F oven for 10–12 minutes or in an air fryer at 350°F for 5–6 minutes. Avoid microwaving, which can make them soggy.

Frequently Asked Questions

Can I fry ravioli without breading?
Breading adds crunch, but you can skip it for a lighter, plainer version. Boiled ravioli can be pan-fried in a bit of butter and finished with Parmesan and herbs for texture.

What oil works best?
Neutral oils like vegetable, canola, or sunflower are ideal for consistent results. Light olive oil offers flavor, but stick to oils with high smoke points.

Are there gluten-free options?
Absolutely. Use gluten-free ravioli and swap all-purpose flour and bread crumbs with gluten-free versions.

Is fried ravioli only an appetizer?
Not at all! It can be a main when paired with salads or soups, and kids love it as an after-school snack.

Wrapping Up

Fried ravioli is a celebration of contrasts—crunchy and tender, salty and savory, old-school yet open to reinvention. Once you’ve tried it crispy and golden, dipped in warm tomato sauce, it’s hard to go back to plain pasta. With this step-by-step guide, you’ll have the confidence and inspiration to make fried ravioli at home, fitting every mood from cozy family dinner to celebratory gathering. Enjoy the satisfying crunch and all the ways you can make this classic, crowd-pleasing dish your own.