Description
Crispy fried ravioli are a delicious and easy-to-make appetizer featuring tender cheese ravioli coated in a flavorful breadcrumb and parmesan mixture, then deep-fried until perfectly golden brown. Serve these irresistibly crunchy bites warm, garnished with parmesan and parsley for a crowd-pleasing snack or starter.
Ingredients
Units
Scale
Pasta
- 25 ounce frozen cheese ravioli pasta, thawed (e.g., Great Value brand)
Breading
- 1 cup all purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1 cup Italian bread crumbs
- 3/4 cup panko bread crumbs
- 3/4 cup freshly grated parmesan cheese (divide: 1/2 cup for breading, 1/4 cup for garnish)
For Frying & Garnish
- 3–4 cups vegetable oil, for frying
- 1 tablespoon freshly chopped parsley (optional garnish)
Instructions
- Thaw Ravioli: Place frozen cheese ravioli in the refrigerator overnight to thaw. Alternatively, boil the ravioli for a few minutes, then drain and pat dry thoroughly with paper towels. Avoid frying frozen ravioli to prevent oil splatter and burns.
- Prepare Breading Stations: In the first shallow dish, combine flour, kosher salt, and black pepper. In the second dish, whisk together eggs and whole milk. In the third dish, mix Italian bread crumbs, panko bread crumbs, and 1/2 cup freshly grated parmesan cheese until evenly combined.
- Heat Oil: Fill a deep-sided skillet with 3 to 4 cups of vegetable oil. Attach a candy or deep-frying thermometer to the skillet. Heat oil over medium-high heat until it reaches 325°F.
- Bread the Ravioli: Working in batches, dredge each ravioli in the flour mixture, shaking off excess. Dip next into the egg mixture, then coat well in the breadcrumb-parmesan mixture. Place the breaded ravioli on a parchment-lined baking sheet.
- Fry Ravioli: Once the oil is at the right temperature, carefully add 5 to 7 ravioli at a time. Fry for 2 to 3 minutes per side, or until golden brown and crisp. Monitor the oil temperature and adjust heat as needed. The ravioli will puff up during frying, which is normal. Repeat with the remaining ravioli.
- Drain and Garnish: Remove fried ravioli with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with the reserved 1/4 cup grated parmesan cheese and fresh chopped parsley, if using. Serve warm.
Notes
- Thoroughly thaw and dry the ravioli before breading to prevent oil splatter.
- Keep oil temperature steady at 325°F for even frying and crispiness.
- Adjust heat frequently to maintain temperature as batches are fried.
- Serve with marinara or your favorite dipping sauce for added flavor.
- Best enjoyed immediately while hot and crispy.
Nutrition
- Serving Size: About 4-5 pieces
- Calories: 365
- Sugar: 2g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 50mg
