Elevate your appetizer game with these irresistibly crispy fried ravioli! Imagine biting through a perfectly golden-brown crust to discover tender pasta and rich, melted cheese.
What I love about these little gems is how they hit all the right notes. They’re crunchy on the outside and soft and cheesy on the inside.
Serve them with marinara for a dipper and a sprinkle of Parmesan and parsley.
Warning: they disappear fast. Don’t say I didn’t tell you!
Why You’ll Love This Fried Ravioli
Party-Perfect: These crispy bites make an impressive appetizer. Prepare them in advance and fried just before guests arrive.
Crunchy Yet Soft Texture: The contrast between the crunchy, golden-brown exterior and the soft, pillowy cheese filling creates an irresistible texture.
Restaurant-Style Experience: This recipe brings the indulgent, restaurant-quality taste of fried ravioli to your home kitchen.
Customizable: Pair with marinara sauce or experiment with other dips like garlic aioli or spicy ranch for a personalized touch.
Ingredients
- Cheese Ravioli: The star of the dish gets a crispy exterior when fried.
- Buttermilk: It helps the breading adhere to the ravioli while adding a subtle tanginess.
- All-Purpose Flour: Used as the first layer of coating, it helps the buttermilk stick to the ravioli.
- Italian-Style Bread Crumbs: These seasoned crumbs give the ravioli a flavorful, crunchy exterior.
- Parmesan Cheese: It adds a sharp, salty finish to complement the cheese filling inside the ravioli.
- Fresh Parsley: It provides a fresh, vibrant color and a mild, herby flavor.
- Vegetable or Olive Oil: It ensures the ravioli cooks evenly to a golden brown, creating a crispy texture.
- Marinara Sauce: The dip balances the richness of the fried ravioli.
How to Make Fried Ravioli
These ravioli couldn’t be easier to make at home!
1. Prepare the frying oil. Pour vegetable or olive oil into a deep pot or large skillet to about 2 inches in depth. Heat the oil over medium heat to 350°F. Use a thermometer to monitor the temperature for consistent frying.
2. Prepare the coating station. 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.
3. Coat the ravioli. Dip each ravioli into the flour, coating lightly. Submerge the floured ravioli into the buttermilk, ensuring it’s fully covered. Finally, dredge the ravioli in the bread crumbs, pressing gently to adhere the coating.
4. Fry the ravioli. Working 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 and transfer them to a plate lined with paper towels to drain excess oil.
5. Garnish and serve. Sprinkle the fried ravioli with grated Parmesan cheese and chopped parsley. Serve warm with marinara sauce for dipping.
Tips for the Best Fried Ravioli
For restaurant-worthy ravioli, stick to these tips.
- Let it thaw out. Ensure your ravioli is fully thawed before breading and frying to prevent uneven cooking.
- Make them even crunchier. For extra crunch, use panko breadcrumbs instead of or in addition to Italian-style breadcrumbs.
- Try a healthy twist.. Air fry at 350°F for 10 minutes (flipping halfway) or bake at 400°F for 15-20 minutes as healthier alternatives.
- No buttermilk? Mix 1 tablespoon of lemon juice with 1 cup of regular milk if buttermilk isn’t available.
- Switch up the dipper. In addition to marinara, you can also serve these ravioli with basil pesto, creamy Alfredo sauce, ranch dressing, garlic aioli, melted garlic butter, or cheesy marinara (made by adding cream cheese to regular marinara).
- Experiment with tasty fillings. Use different types of ravioli like spinach and ricotta, lobster, or sweet potato for unique flavors.
How to Store
Here’s how to keep your fried ravioli nice and fresh.
To Store: Store leftover fried ravioli in an air-tight container in the refrigerator for up to 4 days.
To Freeze: Place the ravioli on a cookie sheet in the freezer for 30 minutes. Then transfer to a freezer-safe container and store for up to 3 months.
To Reheat: Place the ravioli in a preheated 375°F oven for 10-15 minutes until hot and crispy, or heat them in an air fryer at 350°F for 4-5 minutes.
Fried Ravioli
8
servings20
minutes15
minutes590
kcalThis fried ravioli is so good, it’s impossible to eat just one! Crispy on the outside and soft and cheesy on the inside, it’s irresistible.
Ingredients
1 bag frozen cheese ravioli, thawed
2 cups buttermilk
2 cups all-purpose flour
2 cups Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Marinara sauce (for dipping)
Vegetable or olive oil for frying
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 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, coating lightly. Submerge the floured ravioli into the buttermilk, ensuring it’s fully covered. Finally, dredge the ravioli in the bread crumbs, pressing gently to adhere the coating.
- Working 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 and transfer them to a plate lined with paper towels to drain excess oil.
- Sprinkle the fried ravioli with grated Parmesan cheese and chopped parsley. Serve warm with marinara sauce for dipping.
