Fried Ravioli Recipe: Is there anything more comforting than a golden, crunchy bite of fried ravioli dipped in warm marinara sauce? Probably not. Fried ravioli is the kind of snack that instantly wins over a crowd. It’s crispy on the outside, soft and cheesy (or meaty) on the inside, and packs a flavor punch that keeps you going back for more.
While traditional ravioli is boiled and served with sauce, the fried version takes a daring leap into indulgent territory. This crispy twist originated from the Italian-American kitchens of St. Louis, Missouri, particularly from the famous restaurant scene in “The Hill” neighborhood. Since then, it’s gone from a regional favorite to a nationwide obsession.
Whether you’re throwing a game-day party, prepping a delicious appetizer for a dinner gathering, or just craving a crunchy midnight snack, this guide has you covered. And don’t worry—no fancy culinary degree required. We’re going step-by-step with plenty of tips and tricks to make sure your fried ravioli turns out perfectly crispy, golden brown, and absolutely irresistible.
Ingredients You’ll Need
Let’s break it all down. You don’t need a ton of fancy ingredients to make great fried ravioli. But getting the essentials right is crucial to achieving that crave-worthy crunch.
For the Ravioli
- Frozen or Fresh Ravioli: Choose based on your preference. Cheese-filled ravioli is a classic, but meat-filled options (like beef or sausage) also work beautifully.
- Portion: About 1 pound (roughly 20-25 pieces) for 4 servings.
Pro Tip: Thaw frozen ravioli before using. Frying them straight from the freezer can lead to undercooked centers or splattering oil.
For the Breading
The breading is where the magic happens. It gives the ravioli its signature crispiness.
- 2 Large Eggs: Acts as the “glue” to hold the breadcrumbs.
- 1 cup Milk: Mixed with eggs to thin the wash a bit.
- 2 cups Italian-Seasoned Breadcrumbs: Gives you that herby crunch. You can also mix in some panko for extra crispiness.
- ½ cup Grated Parmesan Cheese: Adds a salty, nutty kick.
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- Salt and Pepper to taste
Pro Tip: Spice it up with a pinch of cayenne pepper or smoked paprika if you like heat.
For Frying
You’ll need an oil with a high smoke point and neutral flavor:
- Vegetable Oil / Canola Oil / Peanut Oil
- About 2-3 cups, depending on the size of your pot.
Important: Never fill your pot more than halfway with oil.
For Serving
Now for the fun part—serving it up with bold flavor:
- Marinara Sauce: Warmed up, for dipping.
- Fresh Parsley: Chopped, for garnish.
- Extra Parmesan: For sprinkling on top.
Optional: Crushed red pepper flakes, garlic aioli, or ranch dressing for variety.
Equipment You’ll Need
Before you start, make sure your kitchen is ready to handle some frying action. Don’t worry—it’s not as intimidating as it sounds.
Kitchen Tools Checklist
- Large Frying Pan or Deep Fryer: Cast iron pans work great. Deep fryers are even better for consistency.
- Slotted Spoon or Spider Strainer: Helps remove ravioli without carrying excess oil.
- Tongs: For flipping and lifting safely.
- Paper Towels or Cooling Rack: For draining excess oil.
- Three Medium Bowls: For breading station setup.
- Plate or Tray: To hold the breaded ravioli before frying.
Safety Note: Always keep a lid nearby when frying and never leave hot oil unattended.
Step-by-Step Guide to Making Fried Ravioli
Now we’re getting to the good stuff. Let’s walk through the full process from thaw to table.
Step 1: Prepare the Ravioli
Start with thawed ravioli (if using frozen). Place them on a paper towel and pat dry. Excess moisture can ruin your breading and cause dangerous splattering once they hit the oil.
If using fresh ravioli, keep them cold before breading. This helps firm them up and makes handling easier.
Pro Tip: Don’t boil them first! That’s the beauty of this recipe—you fry them straight from their raw or thawed state.
Step 2: Set Up Your Breading Station
Breading goes faster (and cleaner) when you work assembly-line style:
- Bowl 1: Egg Wash
- Beat the eggs and milk until fully combined.
- Bowl 2: Seasoned Breadcrumbs
- Mix breadcrumbs with Parmesan cheese, garlic powder, oregano, and onion powder.
- Bowl 3 (Optional): Flour Station
- If your ravioli feels a bit too moist, you can give them a light dusting of flour before dipping in the egg wash to help the coating stick better.
Tip: Use one hand for wet ingredients and the other for dry to keep things from getting clumpy.
Step 3: Bread the Ravioli
Dip each ravioli into the egg wash, then into the breadcrumb mixture. Press gently to ensure the crumbs stick well.
Once coated, place them on a parchment-lined tray or plate. Let them rest for 10–15 minutes. This helps the breading firm up, reducing the risk of it falling off in the oil.
Pro Tip: For an ultra-crispy shell, you can double-dip—egg, crumbs, then repeat.
Step 4: Fry the Ravioli
Now comes the exciting part—frying those little bundles of deliciousness!
Start by heating 2 to 3 inches of oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a candy or frying thermometer to monitor the temperature accurately. Too hot, and your ravioli will burn on the outside while staying cold inside. Too cool, and they’ll soak up oil and turn greasy instead of crispy.
Once the oil is ready:
- Gently lower 4–6 ravioli into the oil at a time using a slotted spoon or tongs. Don’t overcrowd the pan, or the temperature will drop.
- Fry for 2–3 minutes per side, flipping once until they turn golden brown.
- Keep a close eye—they go from golden to burnt pretty quickly.
As they finish, transfer each fried ravioli to a paper towel-lined plate or a wire cooling rack set over a baking sheet. The paper towel absorbs excess oil, while the rack allows airflow that keeps the ravioli crispy.
Pro Tip: Keep your oven at 200°F and store finished ravioli inside while frying the rest. This keeps them warm and crunchy until serving time.
Step 5: Drain and Cool
Proper draining makes or breaks the texture of fried ravioli. The moment they come out of the oil, they need to be cooled in a way that retains their crunch.
- Don’t stack them. Lay them in a single layer so steam doesn’t make them soggy.
- Avoid foil or flat plates—they trap steam underneath. A cooling rack is ideal.
Once cooled for 2–3 minutes, sprinkle with a little extra Parmesan and chopped parsley for a restaurant-style finish. The heat will slightly melt the cheese, adding flavor and a beautiful presentation.
Pro Tip: Want an extra flavor boost? Lightly drizzle with garlic butter or toss with a bit of grated lemon zest for brightness.
Tips for Extra Crispy Fried Ravioli
Let’s level up your fried ravioli game with some expert-approved crispy tricks:
- Use Panko Breadcrumbs: Panko adds a lighter, airier crunch than traditional breadcrumbs. Mix half-and-half with Italian breadcrumbs for flavor and texture.
- Double Breading: If you want a thicker, crunchier crust, double-dip your ravioli: egg → breadcrumbs → egg → breadcrumbs. Just make sure to press firmly each time so the coating sticks well.
- Rest Before Frying: Once breaded, let the ravioli rest for 10–15 minutes. This step firms up the coating and prevents it from falling off in the oil.
- Oil Temperature Matters: Always fry between 350–375°F. Too low = greasy ravioli. Too high = burnt outsides.
- Use Fresh Oil: If your oil smells burnt or darkens too quickly, change it. Fresh oil gives a cleaner, better flavor.
Bonus Tip: Add a tablespoon of cornstarch to your breadcrumbs for extra light crispiness.
Best Dipping Sauces for Fried Ravioli
You can’t serve fried ravioli without something amazing to dip them in. Here are some crowd-pleasing sauces that pair perfectly with the crunchy texture:
- Classic Marinara Sauce
- Warm and slightly sweet with a hint of garlic and basil.
- Go homemade or store-bought—but always serve it warm.
- Creamy Garlic Aioli
- Adds a rich, garlicky contrast to the crispy ravioli.
- You can make a quick version with mayo, garlic powder, lemon juice, and olive oil.
- Spicy Ranch
- Mix ranch dressing with hot sauce or chipotle powder for a creamy kick.
- Basil Pesto Dip
- Earthy, fresh, and cheesy—it pairs beautifully with cheese ravioli.
- Buffalo Sauce
- For those who like it hot. Add a side of blue cheese or ranch to cool it down.
Pro Tip: Serve sauces in small ramekins with a sprinkle of herbs or grated cheese on top for a classy look.
How to Make Fried Ravioli Ahead of Time
Want to impress guests without the last-minute stress? Here’s how you can make your fried ravioli ahead of time without sacrificing quality.
Freezing (Before Frying)
- Bread the ravioli as usual.
- Lay them in a single layer on a baking sheet and freeze for 2–3 hours.
- Once frozen, transfer to a zip-top freezer bag.
To cook: Fry straight from frozen, adding 1–2 minutes to the cooking time.
Freezing (After Frying)
Already fried? No problem.
- Let the ravioli cool completely.
- Freeze them on a tray, then bag them up.
- To reheat, bake at 400°F for 10–12 minutes or until hot and crispy again.
Refrigeration
If you’re planning to eat them within a couple of days:
- Store in an airtight container in the fridge.
- Reheat in the oven or air fryer—never microwave, or they’ll go soggy.
Pro Tip: Lightly spritz with oil before reheating to restore crispiness.
Common Mistakes to Avoid
Even though fried ravioli sounds straightforward, there are a few common pitfalls that can turn your crunchy dream into a greasy disaster. Let’s go over the most frequent mistakes and how to avoid them:
1. Frying at the Wrong Temperature
The biggest culprit? Oil that’s too cold or too hot. If the oil isn’t hot enough (below 325°F), the ravioli will absorb the oil like a sponge and end up soggy and greasy. Too hot (above 375°F), and they’ll brown too fast on the outside while remaining raw in the middle.
Solution: Use a thermometer to monitor oil temp, and adjust heat accordingly throughout cooking.
2. Overcrowding the Pan
It’s tempting to throw in a bunch of ravioli at once, especially when you’re in a hurry. But this drops the oil temperature, causing uneven cooking and limp, oily results.
Solution: Fry in small batches, and let the oil return to proper temperature between batches.
3. Skipping the Drying Step
Moisture is the enemy of a good fry. Wet ravioli will steam instead of fry, leading to soggy crusts and potential oil splatter.
Solution: Pat ravioli dry thoroughly before breading and frying.
4. Not Letting Breading Set
If you immediately fry after breading, the coating might slide off in the oil.
Solution: Let the breaded ravioli sit for 10–15 minutes before frying. This helps the coating stick better.
5. Using the Wrong Breadcrumbs
Some breadcrumbs are too fine and create a dense, unpleasant crust. Others burn too quickly.
Solution: Use Italian-seasoned breadcrumbs mixed with panko for texture and flavor. Avoid overly processed or pre-fried versions.
Fried Ravioli Variations
Once you’ve mastered the classic version, you’ll want to experiment. Fried ravioli is incredibly versatile—don’t be afraid to mix it up!
Sweet Fried Ravioli
Yes, dessert ravioli is a thing—and it’s amazing.
- Use chocolate, Nutella, or sweetened ricotta-stuffed ravioli.
- Bread them in crushed graham crackers or vanilla wafer crumbs.
- Dust with powdered sugar and serve with chocolate or berry sauce.
Spicy Fried Ravioli
If you like heat:
- Add cayenne, chili flakes, or smoked paprika to your breadcrumb mixture.
- Use jalapeño-cheese ravioli for extra zing.
- Serve with spicy marinara or chipotle mayo.
Vegan Fried Ravioli
No dairy? No problem.
- Use plant-based ravioli (many brands offer vegan cheese or veggie-stuffed versions).
- Replace the egg wash with a mix of almond milk and flour or aquafaba (chickpea water).
- Ensure your breadcrumbs are dairy-free.
Gluten-Free Fried Ravioli
- Use gluten-free ravioli and breadcrumbs.
- Fry as usual, but be mindful—gluten-free crumbs can brown quicker, so lower the oil temp slightly and watch closely.
Air-Fried Ravioli
Want a healthier option?
- Bread as usual.
- Spray lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway.
Serving Suggestions
You don’t need a full Italian spread to enjoy fried ravioli—but a few clever pairings can elevate it from snack to showstopper.
As an Appetizer
- Serve on a platter with dipping sauces.
- Garnish with herbs and grated cheese.
- Add a side of olives, roasted garlic, or antipasto salad.
As a Main Course
- Pair with a side salad (like Caesar or caprese) and roasted vegetables.
- Serve over a bed of marinara or Alfredo sauce with a drizzle of pesto.
- Add grilled chicken or meatballs for a hearty twist.
For Parties or Game Day
- Set up a ravioli bar with assorted sauces (spicy, creamy, herby).
- Use toothpicks for easy grab-and-go bites.
- Include both savory and sweet varieties for surprise and delight.
Nutritional Information (Per Serving)
Here’s a rough estimate for one serving (5–6 pieces) of classic cheese-stuffed fried ravioli:
| Nutrient | Amount |
|---|---|
| Calories | 380–450 kcal |
| Protein | 12–15g |
| Total Fat | 20–25g |
| Saturated Fat | 5–7g |
| Carbohydrates | 35–40g |
| Sugars | 2–4g |
| Fiber | 2–3g |
| Sodium | 500–700mg |
Note: Values can vary depending on filling, breading, and oil absorption. Homemade versions may be healthier depending on the ingredients used.
FAQs about Fried Ravioli Recipe
Can I air fry ravioli instead of deep frying?
Absolutely! Just bread the ravioli the same way, spray with oil, and air fry at 375°F for 8–10 minutes, flipping once halfway through.
What ravioli filling works best for frying?
Cheese-filled ravioli is a classic choice, but meat (like sausage or beef) and mushroom or spinach-filled options also work beautifully.
Can I freeze fried ravioli?
Yes! Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat in the oven or air fryer for best texture.
Why is my fried ravioli soggy?
This is usually due to oil that’s not hot enough or excess moisture on the ravioli. Always pat them dry and ensure oil stays at 350°F.
What’s the best oil for frying ravioli?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil. Avoid olive oil—it burns too quickly for deep frying.
Conclusion
Crispy, cheesy, savory, and oh-so-addictive—fried ravioli is one of those dishes that combines comfort food nostalgia with irresistible crunch. Whether you’re prepping for a cozy movie night, a backyard gathering, or just trying to satisfy that golden-brown craving, this recipe never disappoints.
What’s great is how customizable it is. You can go classic with marinara, wild with dessert-style fillings, or keep things clean with an air fryer. It’s one of those recipes that invites you to get creative in the kitchen—and rewards you with every bite.
So grab some ravioli, heat up the oil, and get ready to make your new favorite snack. Just don’t forget the dipping sauce!
