Elevate your appetizer game with Fried Ravioli, a Crispy Pasta Appetizer that’s golden, cheesy, and downright irresistible! These breaded and fried ravioli, also known as toasted ravioli, offer a crunchy exterior with a melty filling, perfect for dipping in marinara sauce. Ideal for game days, parties, or casual dinners, they’re quick to make and always a crowd-pleaser.
Why You’ll Love Fried Ravioli
Fried Ravioli shines as a Crispy Pasta Appetizer:
- Crunchy Delight: Golden crust with a gooey, cheesy center.
- Quick Prep: Ready in under 30 minutes.
- Party-Ready: Perfect for entertaining or snacking.
- Customizable: Swap fillings or spices to suit your taste.
I make this Crispy Pasta Appetizer for every gathering, and they disappear fast!
Ingredients for Fried Ravioli
Here’s what you’ll need for Fried Ravioli (serves 4–6):
- 1 package (9–12 oz) cheese ravioli (fresh or thawed from frozen)
- 2 large eggs
- ¼ cup milk
- 1 cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil (for frying, about 2 cups)
- 1 cup marinara sauce (for dipping)
Ingredient Tips:
- Ravioli: Cheese is classic; meat or spinach fillings add variety.
- Breadcrumbs: Italian-style for flavor; panko for extra crunch.
- Parmesan: Freshly grated for nutty depth.
- Oil: Use neutral oil like canola or vegetable for high-heat frying.
- Marinara: Store-bought or homemade; warm before serving.
Directions for Fried Ravioli
Let’s create these delicious Fried Ravioli!
Prepare Coating
In a shallow bowl, I whisk 2 eggs and ¼ cup milk. In another, I mix 1 cup breadcrumbs, ¼ cup Parmesan, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
Bread Ravioli
I dip each ravioli into the egg wash, letting excess drip off, then coat thoroughly in the breadcrumb mixture. I place them on a tray.
Heat Oil
In a deep skillet, I pour vegetable oil to a depth of 1½–2 inches and heat to 350°F (175°C), using a thermometer for accuracy.
Fry Ravioli
I fry ravioli in batches, 4–6 at a time, for 2–3 minutes, flipping halfway, until golden brown. I transfer to paper towels to drain.
Serve
I serve warm with 1 cup marinara sauce on the side for dipping, enjoying the crispy, cheesy bites.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: ~25 minutes
- Servings: 4–6
- Calories: ~300 kcal per serving (based on 5 servings)
- Macros per Serving: 25g carbs, 10g protein, 18g fat, 2g fiber
Variations for Fried Ravioli
Try these twists on Fried Ravioli:
- Air Fryer: Spray with oil and air fry at 375°F for 6–8 minutes for a lighter Crispy Pasta Appetizer.
- Baked: Bake at 400°F on a parchment-lined tray for 15–20 minutes, flipping halfway.
- Spicy Kick: Add ½ tsp cayenne to breadcrumbs for a fiery Crispy Pasta Appetizer.
- Vegan: Use plant-based ravioli, non-dairy milk, and vegan breadcrumbs.
- Flavor Swap: Try mushroom or spinach ravioli with herb-infused breadcrumbs.
Serving Ideas:
- Pair with Layla Cooks’ Lemon Chicken Orzo for a festive meal.
- Serve with Alfredo or ranch alongside marinara for a Crispy Pasta Appetizer dip trio.
- Garnish with fresh parsley; serve immediately for maximum crunch.
Storage
I store Fried Ravioli in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze breaded, unfried ravioli in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months; I fry directly from frozen, adding 1 minute. To reheat, I bake at 375°F for 10–12 minutes or air fry at 350°F for 5–7 minutes to restore crispiness, avoiding the microwave to prevent sogginess. I bread ravioli a few hours ahead and refrigerate until ready to fry.
FAQs About Fried Ravioli
Here are some common questions about this recipe:
What kind of ravioli should I use?
Cheese ravioli is classic, but meat or veggie-filled options work well too. Use fresh or thawed frozen ravioli.
Do I need to boil ravioli before frying?
No, boiling isn’t necessary if the ravioli are fresh or thawed. Just bread and fry directly.
Can I freeze fried ravioli?
Yes, freeze after frying and reheat in the oven or air fryer to keep them crispy.
Can I make them ahead of time?
Yes, bread the ravioli in advance and refrigerate for a few hours before frying.
What sauce pairs best?
Marinara is the go-to, but Alfredo, ranch, or spicy tomato sauces are also delicious.
How do I keep them crispy?
Serve immediately after frying or reheat in the oven/air fryer to restore crispiness.
Can I bake instead of fry?
Absolutely. Baking is a healthier alternative that still results in crispy ravioli.
Is this dish kid-friendly?
Yes, kids love the cheesy filling and crispy coating. Serve with a mild sauce for dipping.
Can I use gluten-free ravioli?
Yes, just make sure to use gluten-free breadcrumbs as well.
What’s the best oil for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Fried Ravioli is an irresistible snack or starter that transforms everyday pasta into a crunchy, cheesy treat. With multiple preparation methods and filling options, it’s a recipe you can easily make your own. Whether baked, air-fried, or deep-fried, these crispy bites are sure to be a hit at your next gathering.
Fried Ravioli
Ingredients
- 1 package 9 oz refrigerated or frozen ravioli (cheese or meat-filled)
- 1 cup breadcrumbs Italian-style or plain
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil for frying
- Marinara sauce for dipping
- Optional: chopped parsley for garnish
Instructions
- If using frozen ravioli, thaw according to package instructions. Cook ravioli for 1-2 minutes in boiling water, then drain and pat dry.
- In a shallow bowl, mix breadcrumbs and Parmesan cheese.
- In another bowl, whisk eggs and milk together.
- Dip each ravioli into the egg mixture, then coat with breadcrumb mixture, pressing gently to adhere.
- Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
- Fry ravioli in batches for 2-3 minutes, until golden brown and crispy. Do not overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with marinara sauce and garnish with parsley if desired.
Notes
- Use cheese ravioli for a vegetarian version.
- Double coating the ravioli makes them extra crunchy.
- Air fry for a lighter version at 375°F for 8-10 minutes.
- Serve immediately for best texture and taste.
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