Fried Ravioli: Your Guide to Crispy, Golden Bites
Few appetizers spark excitement like a platter of fried ravioli. Every bite delivers a satisfying crunch, followed by a creamy, cheesy center. This crowd-pleaser pulls in the best elements of both comfort food and party snacks. If you’ve only had fried ravioli at restaurants, you’ll love how approachable—and customizable—it is at home.
What Makes Fried Ravioli So Popular?
The beauty of fried ravioli lies in its simplicity. Store-bought or homemade ravioli turns into a craveable finger food with a quick dip in seasoned coatings and a few minutes in hot oil. Whether you’re planning a dinner party or looking for an upgraded movie night snack, fried ravioli adds a festive touch. The best part: you control both the filling and the coating, tailoring each batch to your taste.
Why Make Fried Ravioli at Home?
- Freshness and quality control
- Endless filling and coating options
- Guaranteed crispiness
- Great for prepping ahead
You skip the restaurant markup while enjoying the fun of mixing and matching flavors.
Essential Ingredients for Fried Ravioli
Here’s what you’ll need, with notes on how each ingredient shapes the finished dish:
| Ingredient | Role in Recipe |
|---|---|
| Cheese Ravioli | Main feature; creamy cheese inside provides contrast to crispy crust. Opt for fresh or frozen. |
| All-Purpose Flour | The base layer helps the wet coating cling—don’t skip it. |
| Buttermilk | Allows the breadcrumbs to stick; adds tanginess. |
| Italian-Style Bread Crumbs | Seasoned for flavor and helps create that signature crunch. |
| Parmesan | Sprinkled over the finished bites for nutty, salty brightness. |
| Fresh Parsley | Finishing touch for color and freshness. |
| Vegetable or Olive Oil | The frying medium. High heat is vital for proper crisping. |
| Marinara Sauce | Dipping sauce that adds acid and balances the richness. |
You can swap in meat-filled or veggie ravioli, play with different breadcrumbs, or use your favorite dip.
Step-by-Step Instructions: How to Make Fried Ravioli
From setting up your breading station to achieving a golden crust, attention to detail makes a difference. Here’s how to create restaurant-worthy fried ravioli at home:
1. Thaw and Dry Your Ravioli
If you’re using frozen ravioli, let them thaw first. Lay the ravioli out on paper towels and pat dry. Removing extra moisture helps the breading stick and prevents splattering during frying.
2. Set Up the Breading Station
Arrange three shallow bowls:
- Bowl 1: All-purpose flour, lightly seasoned with salt and pepper
- Bowl 2: Buttermilk (or milk with a splash of lemon juice or vinegar, if you need a substitute)
- Bowl 3: Italian-style bread crumbs (mix in panko for extra crunch, if you like)
3. Bread the Ravioli
Work with a few ravioli at a time. First, coat them in flour, tapping off any extra. Next, submerge them in buttermilk until fully coated. Then, press each piece into the bread crumbs, ensuring all sides are covered.
Tip: Press gently but firmly so crumbs don’t fall away in the oil.
4. Heat the Oil
Pour vegetable or olive oil into a deep skillet or large Dutch oven. You want at least two inches of oil. Heat on medium until a thermometer reads 350°F. If you don’t have a thermometer, drop in a few breadcrumbs—if they sizzle immediately, you’re set.
5. Fry the Ravioli
Fry in batches for even cooking. Place coated ravioli in the hot oil, being careful not to overcrowd. Fry each side for 2–3 minutes, turning once, until golden brown all over. Use a slotted spoon to transfer fried ravioli to a paper towel-lined plate, soaking up any excess oil.
6. Garnish and Serve
While still warm, sprinkle with freshly grated Parmesan and chopped parsley. Serve with a bowl of warmed marinara sauce for dipping.
How to Serve Fried Ravioli
Fried ravioli works for so many occasions:
- Appetizer platters for gatherings
- Game day snacks
- Paired with salads for a relaxed lunch
- Kid-friendly party finger food
For an eye-catching presentation, arrange in a pile on a serving plate, dust with Parmesan and parsley, and surround with a few small dipping bowls—try classic marinara, basil pesto, spicy ranch, or garlic aioli.
Customization Ideas
Play with variations to suit your preferences or the season:
- Try different fillings: spinach-ricotta, mushroom, sausage, lobster, or pumpkin.
- Boost the flavor by mixing herbs or dried garlic into the breading.
- Go gluten-free with GF ravioli and breadcrumbs.
- For more crunch, blend Italian-style and panko breadcrumbs.
- Vary dipping sauces: creamy Alfredo, hot honey, sun-dried tomato pesto.
Tips for Success
- Don’t skip drying ravioli. Damp pasta won’t crisp up, and breading won’t stick.
- Avoid crowding the pan. Fry in small batches so the oil temperature stays high for even browning.
- Keep fried ravioli warm. Hold in a low oven (around 200°F) while finishing batches.
- Prep ahead if needed. You can bread ravioli a few hours in advance and fry just before serving.
- For baked or air-fried ravioli: Arrange coated ravioli on a greased baking sheet and bake at 400°F for 15–18 minutes, turning halfway. In an air fryer, cook at 350°F for 8–10 minutes, shaking the basket once.
Common Questions and Troubleshooting
Why is my breading falling off?
Make sure each piece is thoroughly coated with flour, then buttermilk, then breadcrumbs. Press the crumbs so they adhere well. If needed, chill breaded ravioli for 10 minutes before frying.
Can I use fresh or homemade ravioli?
Absolutely. Fresh ravioli fries even faster, so watch for color. If making from scratch, make sure the pasta is well-sealed so the filling doesn’t leak.
How do I make a big batch ahead of time?
Breading the ravioli ahead saves time later. Store breaded ravioli in a single layer on a sheet pan in the fridge, covered, for up to six hours. Fry just before serving for maximum crunch.
Storing and Reheating Fried Ravioli
Leftovers are rare, but you can store and revive fried ravioli:
- Refrigerator: Keep in an air-tight container up to 4 days.
- Freezer: Spread in a single layer and freeze until firm, then move to a freezer bag or container. Lasts up to 3 months.
- To reheat: Arrange on a baking tray and warm in a 375°F oven for 10–12 minutes or in an air fryer at 350°F for 5–6 minutes to restore crispiness.
Flavor Pairings and Inspirations
Balance the richness of fried ravioli by serving with complementary dishes:
- Simple green salad with a tangy vinaigrette
- Italian slaw with lemon and fennel
- Antipasto platter with pickled vegetables and olives
- Light sparkling wine, crisp pilsner, or citrusy soda
Final Thoughts
Fried ravioli turns store-bought pasta into a show-stopping snack with minimum effort. Dive in with your favorite fillings and fixings, and let every crunchy bite set the tone for your next gathering—or a night in. This recipe gives you plenty of room to experiment and make it your own, keeping guests (or yourself) reaching for more.
Fried Ravioli
This fried ravioli is so good. It’s impossible to eat just one! The outside is crispy. The inside is soft and cheesy. It’s irresistible.
Ingredients
- Vegetable or olive oil for frying
- Marinara sauce (for dipping)
- 1 tablespoon chopped fresh parsley
- 1 bag frozen cheese ravioli, thawed
- 2 cups Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cups buttermilk
- 2 cups all-purpose flour
Instructions
- Pour vegetable or olive oil into a deep pot or large skillet to about 2 inches in depth. Heat the oil over medium heat. Bring it to 350°F. Use a thermometer to monitor the temperature for consistent frying.
- Place the buttermilk in a shallow bowl. Put the all-purpose flour in a separate shallow bowl. Mix the Italian-seasoned bread crumbs in a third bowl.
- Dip each ravioli into the flour. Coat it lightly. Submerge the floured ravioli into the buttermilk. Ensure it’s fully covered. Dredge the ravioli in the bread crumbs. Press gently to adhere the coating.
- Work in batches to avoid overcrowding. Carefully lower the coated ravioli into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fried ravioli. Transfer them to a plate lined with paper towels to drain excess oil.
- Sprinkle the fried ravioli with grated Parmesan cheese. Add chopped parsley. Serve warm. Offer marinara sauce for dipping.
