Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen ravioli, but you'll need to thaw them completely before coating and frying. Pat them dry with paper towels to remove excess moisture that could cause oil splattering.

What kind of oil is best for frying ravioli?

Vegetable, canola, or peanut oil work best for frying ravioli because they have high smoke points and neutral flavors. Olive oil isn't recommended for deep frying as it has a lower smoke point.

Can I make these ahead for a party?

You can prepare them up to an hour ahead and keep warm in a 200°F oven on a wire rack over a baking sheet. For the crispiest results, though, it's best to fry them just before serving.

What if I don't have buttermilk?

Make your own substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using. Regular milk will also work in a pinch, though the coating may be slightly less tangy.

Fried Ravioli Recipe

Name: Fried Ravioli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: For Ravioli:; 24 ounces ravioli, refrigerated; Cooking oil, for frying; For Breading:; 2 cups Italian-style bread crumbs; 1 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon black pepper; For Egg Wash:; 2 eggs; 1/2 cup buttermilk; For Topping:; 3/4 cup shredded parmesan cheese; 1/2 cup chopped fresh parsley

This incredibly mouthwatering Fried Ravioli transforms ordinary refrigerated pasta into an extraordinary appetizer that will have everyone asking for seconds. Golden, crispy outsides give way to tender, cheesy centers, creating the perfect balance of textures. Ready in just 30 minutes, this crowd-pleasing dish makes a fantastic starter for dinner parties or a delightful addition to your weeknight meal rotation.

Why You’ll Love This Recipe

Restaurant-Quality at Home: These crispy ravioli rival anything you’d order at an Italian restaurant but at a fraction of the cost.
Quick Preparation: From start to finish, you can have these golden treasures ready in just 30 minutes – perfect for last-minute entertaining.
Crowd-Pleaser: Watch these disappear at your next gathering. The crispy exterior and soft, cheesy filling create an irresistible combination that appeals to both kids and adults.
Customizable: Works with any flavor of ravioli, making it versatile for different taste preferences.

Ingredients You’ll Need

Refrigerated Ravioli: The star of the show! Choose your favorite filling – cheese, spinach, or meat all work beautifully. The refrigerated kind holds up better during frying than frozen varieties.
Italian-Style Bread Crumbs: Provides the perfect crispy coating and adds herbal flavor. These bread crumbs are pre-seasoned, which saves you time and ingredients.
All-Purpose Flour: Helps the bread crumbs adhere to the ravioli and creates a more substantial coating that won’t fall off during frying.
Salt and Pepper: Enhances all the flavors. Don’t skip these simple seasonings!
Eggs: Acts as the glue that helps everything stick together. The protein in eggs creates a strong bond between the ravioli and coating.
Buttermilk: Adds tanginess and helps create a richer coating. The acidity in buttermilk also helps tenderize the pasta slightly.
Cooking Oil: For frying to golden perfection. Choose an oil with a high smoke point like vegetable, canola, or peanut oil.
Parmesan Cheese: Sprinkled on right after frying while the ravioli are still hot, creating a delicious melty layer of flavor.
Fresh Parsley: Adds color, freshness, and a hint of herbaceous flavor that cuts through the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Fillings

Try different ravioli flavors for variety – mushroom, lobster, or butternut squash ravioli create exciting flavor profiles.

Baked Version

For a lighter option, spray the breaded ravioli with cooking spray and bake at 375°F for about 15-20 minutes until golden and crispy.

Spicy Kick

Add 1/2 teaspoon of red pepper flakes to your bread crumb mixture for a spicy version that pairs wonderfully with cool marinara sauce.

Air Fryer Method

Cook these in your air fryer at 350°F for about 8-10 minutes for a less messy, reduced-oil version that’s still wonderfully crispy.

How to Make Fried Ravioli

Step 1: Heat the Oil

In a deep skillet, pour cooking oil to a depth of about 1-1.5 inches and heat over medium-high heat until it reaches 350°F. Using a thermometer ensures perfect results – too hot and they’ll burn, too cool and they’ll absorb too much oil.

Step 2: Prepare the Coating Station

In a shallow bowl, thoroughly mix together the Italian bread crumbs, flour, salt, and pepper until well combined. In another bowl, whisk the buttermilk and eggs together until smooth and fully incorporated.

Step 3: Coat the Ravioli

Working with a few ravioli at a time (don’t overcrowd!), dip each piece first into the egg mixture, ensuring it’s fully coated. Allow excess to drip off, then dredge in the bread crumb mixture, pressing gently to adhere the coating all over.

Step 4: Fry to Golden Perfection

Carefully place the coated ravioli into the hot oil, being careful not to splatter. Fry for 3-5 minutes, flipping halfway through, until they’re beautifully golden brown on all sides. Work in small batches to maintain oil temperature.

Step 5: Drain and Season

Remove the fried ravioli using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While they’re still hot, immediately sprinkle with the shredded Parmesan cheese and chopped parsley.

Step 6: Serve Hot

Arrange on a serving platter and enjoy while hot and crispy! Serve with marinara sauce or your favorite dipping sauce.

Pro Tips for Making the Recipe

Keep Ravioli Cold: Work with the ravioli straight from the refrigerator. Cold ravioli hold their shape better during frying.
Maintain Oil Temperature: Use a cooking thermometer to keep your oil at a consistent 350°F. If the oil gets too cool, the ravioli will absorb more oil and become greasy.
Don’t Crowd the Pan: Fry in small batches to maintain oil temperature and ensure even cooking.
Double Coating Option: For extra crispiness, you can double-dip the ravioli (egg mixture, breadcrumbs, then back into egg and breadcrumbs again).
Pat Dry First: If your ravioli seem damp, pat them dry with paper towels before coating to help the egg mixture adhere better.

How to Serve

Dipping Sauces

Serve with warm marinara sauce for a classic pairing. Ranch dressing, garlic aioli, or pesto make delicious alternatives too.

As an Appetizer

Arrange on a platter with dipping sauces in the center for a crowd-pleasing starter.

Make it a Meal

Pair with a Caesar salad or simple green salad for a complete Italian-inspired dinner.

Garnish Ideas

Sprinkle with additional fresh herbs like basil or a light dusting of paprika for extra color and flavor.

Make Ahead and Storage

Storing Leftovers

Store any cooled leftover fried ravioli in an airtight container in the refrigerator for up to 3 days. They won’t be as crispy as fresh, but they’ll still taste delicious.

Freezing

You can freeze the cooked ravioli after they’ve completely cooled. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They’ll keep for up to 2 months.

Reheating

For the best texture when reheating, place them on a baking sheet in a 375°F oven for 8-10 minutes. Avoid microwaving as this will make them soggy.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen ravioli, but you’ll need to thaw them completely before coating and frying. Pat them dry with paper towels to remove excess moisture that could cause oil splattering.
What kind of oil is best for frying ravioli?

Vegetable, canola, or peanut oil work best for frying ravioli because they have high smoke points and neutral flavors. Olive oil isn’t recommended for deep frying as it has a lower smoke point.
Can I make these ahead for a party?

You can prepare them up to an hour ahead and keep warm in a 200°F oven on a wire rack over a baking sheet. For the crispiest results, though, it’s best to fry them just before serving.
What if I don’t have buttermilk?

Make your own substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using. Regular milk will also work in a pinch, though the coating may be slightly less tangy.

Final Thoughts

These Fried Ravioli bring together the comfort of pasta with the irresistible appeal of crispy, golden goodness. They transform a simple refrigerated product into something special that feels both indulgent and approachable. Whether served as an appetizer at your next gathering or as a fun twist on pasta night, these crispy bites are guaranteed to impress. So heat up that oil, get your dipping station ready, and prepare for a truly delicious experience!