Crispy Fried Ravioli

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I first discovered Crispy Fried Ravioli at a cozy Italian eatery tucked into a quiet corner of St. Louis. One bite into that golden, crunchy pocket—dunked into a warm marinara sauce—and I knew I had to recreate it at home. The contrast of the crisp breading with the soft, cheesy ravioli inside was everything I never knew I wanted in a snack or appetizer.

Since then, Crispy Fried Ravioli has become my go-to for gatherings, game nights, and casual family dinners. It’s quick, satisfying, and easy to customize based on what kind of ravioli you love. Whether you’re a meat-lover, a cheese enthusiast, or into spinach and ricotta, this dish transforms simple pasta into a show-stopping treat.

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Why You’ll Love This Crispy Fried Ravioli

If you’re a fan of crispy snacks with gooey centers, this recipe is right up your alley. It turns store-bought ravioli into something totally irresistible with a golden, flavorful crust and an easy dipping sauce on the side. It’s also fast—you’ll go from prep to plate in under 30 minutes—and everyone will be hovering around the platter the moment it hits the table. Whether you serve it as an appetizer or pair it with salad for a light dinner, it never disappoints.

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What Kind of Ravioli Should I Use?

For Crispy Fried Ravioli, I recommend using refrigerated or fresh ravioli rather than frozen ones. Cheese ravioli is a classic choice because of its creamy, melty filling, but meat or spinach varieties work wonderfully too. The key is to pick ravioli that holds its shape well during frying and has a bold flavor that complements the crispy coating. If you’re using frozen ravioli, be sure to thaw them completely before breading to ensure even cooking and a firm texture.

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Options for Substitutions

Don’t worry if you need to make a few swaps—Crispy Fried Ravioli is pretty forgiving:

• Ravioli: Use tortellini for a bite-sized twist, or even gluten-free ravioli if you need a wheat-free option.
• Breadcrumbs: Panko gives an extra crunch, but regular or Italian-seasoned breadcrumbs also work well. Crushed crackers or pretzels can add a creative spin.
• Dairy-Free Option: Use vegan ravioli and swap out the Parmesan in the coating for nutritional yeast or a vegan cheese substitute.
• Dipping Sauce: Marinara is classic, but a spicy arrabbiata, pesto, or creamy Alfredo makes a fun change.
• Egg Substitute: For an egg-free version, use a mix of milk and flour to help the breadcrumbs stick.

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Ingredients for This Crispy Fried Ravioli

• Ravioli
  This is the star of the dish. Use cheese, meat, or spinach-stuffed ravioli depending on your preference. Fresh or refrigerated ravioli works best for a tender inside and crispy exterior.
• Eggs
  Beaten eggs help the breadcrumbs cling to each piece of ravioli, forming the base of the breading process.
• Milk
  Just a splash mixed with the eggs adds a smoother texture and helps coat the ravioli evenly.
• Italian-Seasoned Breadcrumbs
  These add that classic herby crunch. You can use plain breadcrumbs and mix in your own dried Italian herbs if needed.
• Grated Parmesan Cheese
  Mixed into the breadcrumb coating, Parmesan gives the ravioli a salty, nutty flavor and helps create a beautiful golden crust.
• Garlic Powder & Black Pepper
  These seasonings enhance the flavor of the crust without overwhelming the filling.
• Vegetable Oil (or Canola Oil)
  You’ll need enough for frying—the oil should be hot enough to crisp the ravioli quickly without soaking them in grease.
• Fresh Basil or Parsley (optional)
  A sprinkle of chopped herbs on top adds color and a pop of freshness.
• Marinara Sauce
  Served warm on the side, it’s the perfect dip—rich, tangy, and balances the crunch with some saucy goodness.

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Step 1: Prep the Breading Station

Set up three shallow bowls—one with beaten eggs and milk, one with the breadcrumb-Parmesan mixture, and one empty for staging. This makes the breading process smooth and mess-free.

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Step 2: Bread the Ravioli

Dip each ravioli into the egg mixture, letting the excess drip off. Then press it firmly into the breadcrumb mixture to coat all sides evenly. Place the breaded ravioli on a tray or plate while you finish the batch.

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Step 3: Heat the Oil

Pour enough vegetable oil into a deep skillet or saucepan to reach about 2 inches deep. Heat it over medium-high until it reaches 350°F (you can test with a thermometer or drop in a breadcrumb—it should sizzle instantly).

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Step 4: Fry in Batches

Carefully place a few breaded ravioli into the hot oil, without overcrowding the pan. Fry for about 1–2 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate.

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Step 5: Garnish and Serve

Sprinkle with chopped parsley or basil if desired, and serve immediately with a warm bowl of marinara sauce for dipping.

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How Long to Cook the Crispy Fried Ravioli

The actual frying process is fast—about 1 to 2 minutes per side in hot oil (around 350°F). Since the ravioli is already cooked or par-cooked when you buy it, the frying is just to get that gorgeous crispy texture. If you’re using fresh ravioli, this time holds perfectly. If you’re starting from frozen, be sure to thaw first or fry a bit longer—up to 3 minutes—while monitoring the color and texture closely.

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Tips for Perfect Crispy Fried Ravioli

• Don’t Skip the Double Dip: If you want an ultra-crispy crust, you can double-dip the ravioli—first coat, rest briefly, then repeat the egg and breadcrumb steps once more.
• Use the Right Oil Temperature: 350°F is the sweet spot. Too hot and the outside will burn before the inside heats; too cold and the ravioli will absorb oil and get soggy.
• Fry in Small Batches: Overcrowding the pan cools the oil quickly and makes for uneven frying. Keep it to 4–6 ravioli per batch depending on your pan size.
• Drain Well: Set fried ravioli on a paper towel-lined plate or a wire rack to remove excess oil and preserve crispiness.
• Serve Right Away: These are best enjoyed hot and fresh. If you need to keep them warm, place them on a baking sheet in a 200°F oven until ready to serve.

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Watch Out for These Mistakes While Cooking

• Skipping the Drain: If you skip draining on paper towels or a rack, the ravioli can turn soggy fast. Let them rest a moment to shed excess oil.
• Not Thawing Frozen Ravioli: Frying them straight from frozen can lead to uneven cooking and splattering. Always thaw completely first.
• Using Too Little Oil: Shallow frying might seem easier, but it can cause uneven browning. Aim for at least 2 inches deep in the pan.
• Under-seasoning the Breadcrumbs: Make sure your coating mixture is well-seasoned—Parmesan, garlic powder, and herbs make a huge difference.
• Crowding the Pan: This drops the oil temp, leading to greasy, limp ravioli. Fry in small batches for the best crunch.

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What to Serve With Crispy Fried Ravioli?

Marinara Sauce

The most classic pairing—rich, garlicky, and perfect for dipping.

Pesto

For a fresh and herbaceous twist, serve with basil or sun-dried tomato pesto.

Alfredo Sauce

A creamy counterpart that turns your ravioli into an indulgent appetizer.

Mixed Greens Salad

Balance the fried richness with a crisp salad tossed in lemon vinaigrette.

Roasted Vegetables

Roasted zucchini, bell peppers, or asparagus are light sides that complement the crunch.

Garlic Bread

More carbs? Yes, please. It rounds out the Italian feel of the meal.

Mozzarella Sticks or Arancini

For a party platter, pair with other Italian-style finger foods.

Sparkling Water or Light Wine

A bubbly drink helps cut through the fried texture and resets your palate.

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Storage Instructions

Crispy Fried Ravioli is best served fresh, but if you have leftovers, you can store them:

• In the Fridge: Place cooled ravioli in an airtight container lined with paper towels. They’ll keep for up to 3 days.
• To Reheat: Use an oven or air fryer at 350°F for 5–7 minutes to bring back that crispy texture. Avoid microwaving—they’ll turn soggy.
• Freezing: Breaded (but unfried) ravioli can be frozen in a single layer on a tray, then stored in a zip-top bag for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cook time.

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Estimated Nutrition

These values are based on one serving (about 6 ravioli) using cheese-filled ravioli and standard breading:

• Calories: ~350
• Protein: ~10g
• Fat: ~20g
• Saturated Fat: ~6g
• Carbohydrates: ~30g
• Fiber: ~2g
• Sugar: ~2g
• Cholesterol: ~50mg
• Sodium: ~600mg

Values may vary depending on the brand of ravioli and oil absorption during frying.

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Frequently Asked Questions

What kind of ravioli works best for frying?

Refrigerated or fresh cheese ravioli are ideal. They hold their shape well and fry evenly. Avoid delicate handmade types, which may fall apart.

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Can I use an air fryer instead of deep frying?

Yes! Spray breaded ravioli with oil and air fry at 375°F for 6–8 minutes, flipping halfway through. They won’t be quite as rich, but still crispy and delicious.

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Is it okay to fry ravioli without breading?

You can, but the breading gives that classic crunch. Unbreaded fried ravioli will be chewy rather than crispy.

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Can I prepare them ahead of time?

You can bread the ravioli and refrigerate them for a few hours before frying. Just don’t let them sit too long or the breading may get soggy.

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What oil should I use for frying?

Use neutral, high-smoke-point oils like vegetable, canola, or peanut oil for even cooking and a clean taste.

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Do I need to boil the ravioli before frying?

If you’re using fresh or refrigerated ravioli, there’s no need to boil. Frozen ravioli should be thawed, not boiled.

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Can I make these gluten-free?

Absolutely—just use gluten-free ravioli and breadcrumbs. They fry up just as tasty.

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How do I keep them crispy at a party?

Keep them warm on a wire rack in a 200°F oven until serving. Don’t stack them—they’ll steam and lose their crunch.

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Conclusion

Crispy Fried Ravioli takes an everyday pasta favorite and turns it into something crave-worthy and crowd-pleasing. With a satisfying crunch on the outside and soft, flavorful filling on the inside, it’s the ultimate finger food for parties, snacks, or even a fun twist on dinner. Once you try it, you’ll never look at ravioli the same way again.

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