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

Description

A delightful and crispy appetizer featuring tender ravioli coated in a flavorful bread crumb mixture and fried to golden perfection. Serve these as a crowd-pleasing dish at your next gathering or as a fun snack for the family. Topped with parmesan and fresh parsley, these fried raviolis are a treat everyone will love. Pair them with your favorite marinara sauce for dipping!

Ingredients

Units Scale

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

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Instructions

Prepare the Oil
In a deep skillet, pour in enough cooking oil to submerge the ravioli and heat it over medium-high heat until it reaches 350°F (175°C).
Mix the Dry Ingredients
In a shallow bowl, combine the Italian-style bread crumbs, all-purpose flour, salt, and black pepper, mixing thoroughly.
Prepare the Egg Wash
In another bowl, whisk together the eggs and buttermilk until the mixture is smooth and well combined.
Bread the Ravioli
Working in small batches, take one ravioli at a time, dip it into the egg and buttermilk mixture, ensuring it’s fully coated. Then, transfer it to the flour and breadcrumb mixture, coating evenly on all sides.
Fry the Ravioli
Carefully place the coated ravioli into the hot oil. Fry them for about 3-5 minutes or until they turn golden brown, flipping as needed to ensure even cooking. Remove the ravioli from the oil and place them on a plate or baking sheet lined with paper towels to drain excess oil.
Garnish and Serve
While the ravioli are still hot, sprinkle them with shredded parmesan cheese and chopped parsley. Serve immediately with your favorite dipping sauce, such as marinara.

Notes

Use a thermometer to ensure the oil stays at 350°F for consistent frying.
For a lighter version, the ravioli can be air-fried instead of deep-fried.
Add a pinch of cayenne pepper or paprika to the breading mixture for a hint of spice.
Refrigerated ravioli are ideal for this recipe as they are already tender and ready to cook

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 8g
Cholesterol: 50mg