Fried ravioli is a perfect appetizer. It’s crispy and crunchy on the outside, soft and gooey on the inside, and tastes amazing when dipped in marinara sauce.
- 10 ounce bag of refrigerated, cheese ravioli (not frozen)
- Canola or vegetable oil for frying
- 1/2 cup flour
- 1 cup Italian seasoned bread crumbs
- 2 eggs beaten with a splash of water
- Marinara sauce for serving
- Fresh parsley and parmesan cheese for garnish
- Fill a 5 quart pot or dutch oven halfway with oil over medium heat. A slightly larger or smaller pot will work as well, just don’t fill the pot more than halfway with oil so that the oil doesn’t boil over when cooking.
- While the oil is heating up, set up a breading station with the flour, breadcrumbs and egg wash in three separate bowls.
- Bread the ravioli in the flour first, tapping off any excess, then into the egg wash, letting the excess egg drip off, and then into the breadcrumbs. Repeat with the remaining ravioli.
- Sprinkle a few breadcrumbs into the oil, if they sizzle right away, the oil is ready. We’re looking for approximately 375 degrees if you’re using a thermometer. Fry the ravioli a few at a time (don’t overcrowd the pot) for about 2 minutes until browned. Remove the ravioli from the oil and set on paper towels. Sprinkle the ravioli with grated parmesan cheese while still hot. Repeat until all the ravioli is fried.
- Serve with marinara sauce for dipping.
Store: Let the ravioli cool down completely and then store in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat fried ravioli in the oven at 375 degrees for 7-8 minutes. Reheat fried ravioli in an air fryer at 375 degrees for 5 minutes, turning over halfway through.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
Keywords: deep fried ravioli, fried ravioli recipe, fried food, appetizer ideas