If you have a soft spot for crispy, golden bites that pack a punch of flavor, this Crispy Fried Ravioli with Parmesan and Parsley Recipe is about to become your new obsession. Imagine pillowy cheese ravioli coated in crunchy, seasoned breadcrumbs and Parmesan, fried to perfection until irresistibly crisp. Each bite delivers a delightful contrast of textures with a sprinkle of fresh parsley adding just the right pop of color and brightness. It’s the ultimate crowd-pleaser appetizer or snack that’s simple to whip up but feels truly special.
Ingredients You’ll Need
This recipe is a wonderful reminder that simple, quality ingredients come together to create something magical. Every component plays a starring role in delivering the perfect balance of flavor, crunch, and presentation.
- Frozen cheese ravioli: Thawed and ready to soak up the crispy coating, they provide the creamy interior that makes every bite memorable.
- All-purpose flour: Forms the first dry layer that helps the egg mixture stick evenly to each ravioli.
- Kosher salt: Enhances all the flavors subtly but importantly, making each element pop without overwhelming.
- Fresh cracked black pepper: Adds a touch of warmth and complexity to the breading for a balanced bite.
- Large eggs: Creates that essential binding liquid for the breadcrumb mixture to cling perfectly to the ravioli.
- Whole milk: Adds moisture to the egg wash, making the dredging process smooth and efficient.
- Italian bread crumbs: Brings classic herbaceous notes and texture to the crust, giving a familiar Italian flair.
- Panko bread crumbs: Provides extra crunchiness thanks to its flaky, airy texture that crisps up beautifully.
- Freshly grated Parmesan cheese: Divided between breading and garnish, it offers a nutty, salty flavor that elevates the dish to another level.
- Vegetable oil: Perfect for frying, it hits the ideal temperature for golden, even frying without overpowering the ravioli.
- Freshly chopped parsley (optional): A vibrant, fresh garnish that adds inviting green color and a hint of herbal brightness.
How to Make Crispy Fried Ravioli with Parmesan and Parsley Recipe
Step 1: Thaw the Ravioli
Start by thawing your frozen cheese ravioli properly. The safest bet is to let them thaw overnight in the refrigerator for even texture. If you’re short on time, boiling them briefly until tender, then draining and patting dry will work too. This crucial step prevents hot oil splattering and ensures a crispy, not soggy, finish.
Step 2: Prepare Breading Stations
Set up three separate shallow dishes to create the classic dredging sequence. Mix the flour with salt and pepper in the first dish – this is your dry base. Whisk eggs together with whole milk in the second dish, making a rich, smooth wash. Finally, combine Italian bread crumbs, panko crumbs, and half of your Parmesan cheese in the last dish—this flavorful mix will give your ravioli its signature crunch and savory profile.
Step 3: Heat the Oil
Pour 3 to 4 cups of vegetable oil into a deep-sided skillet and attach a candy or deep-frying thermometer if you have one. Heat over medium-high until the oil reaches 325°F. This temperature is key, allowing the ravioli to fry thoroughly and puff up beautifully without burning.
Step 4: Bread the Ravioli
Working in manageable batches, coat each ravioli first in the flour mixture, shaking off excess layers. Next, dip into the egg and milk wash to get a moist surface. Finally, press evenly into the breadcrumb and Parmesan combo so each piece is well covered. Place the breaded ravioli onto a parchment-lined baking sheet while you finish the rest.
Step 5: Fry the Ravioli
Carefully add 5 to 7 ravioli to the hot oil at a time, frying each side for 2 to 3 minutes until golden and crisp. You’ll notice them puffing up, which is a wonderful sign they are cooking just right. Keep an eye on oil temperature and adjust heat as needed. Once browned, remove with a slotted spoon and drain on paper towels to remove excess oil.
Step 6: Garnish and Serve
Sprinkle the freshly fried ravioli immediately with the reserved Parmesan cheese and freshly chopped parsley. Serve warm so everyone can enjoy the full crispy, cheesy delight in every bite.
How to Serve Crispy Fried Ravioli with Parmesan and Parsley Recipe
Garnishes
A simple dusting of fresh Parmesan and a scattering of bright parsley bring flair and flavor to this appetizer. The cheese melts slightly on the warm ravioli, adding a salty richness, while the parsley injects fresh vibrancy and color that makes the dish sing on the plate.
Side Dishes
This dish pairs wonderfully with a crisp, fresh salad or a tangy marinara dipping sauce to balance the richness. A chilled white wine or sparkling water with a squeeze of lemon also complements the crunchy, cheesy bites perfectly and keeps the palate refreshed.
Creative Ways to Present
Try serving these crispy gems on a wooden platter lined with parchment paper for a rustic look. For a party, arrange them around small bowls of different sauces — from classic marinara to spicy arrabbiata or even a creamy garlic aioli — so guests can mix, match, and enjoy every delicious possibility.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool the fried ravioli completely and store them in an airtight container in the refrigerator for up to 2 days. To keep the crispness, try layering them between sheets of parchment paper to avoid sogginess from steam or moisture.
Freezing
You can freeze cooked fried ravioli by arranging them in a single layer on a baking sheet and placing in the freezer until frozen solid. Then transfer to a freezer-safe bag or container. This method prevents them from sticking together and lets you enjoy them fresh anytime—ideal for a quick snack or unexpected company.
Reheating
For the crispiest results, reheat leftover fried ravioli in a hot oven or toaster oven at 375°F for 8 to 10 minutes rather than using a microwave. This restores that delightful crunch while warming the cheese inside thoroughly, keeping every bite as delicious as when first fried.
FAQs
Can I use fresh ravioli instead of frozen?
Fresh ravioli can work, but be careful during frying as they are more delicate and prone to breaking apart. Freezing or chilling them slightly before breading helps with handling and crispiness.
What type of cheese ravioli is best for this recipe?
Classic cheese-filled ravioli, like ricotta and Parmesan blends, are perfect. They offer a creamy interior that contrasts nicely with the crunchy coating and complements the Parmesan in the breading.
Can I bake the breaded ravioli instead of frying?
Baking is a healthier alternative and will still yield some crispness, though not as deeply crunchy as frying. Bake at 425°F on a greased baking sheet for about 15-20 minutes, flipping halfway through.
What dipping sauces pair best with Crispy Fried Ravioli with Parmesan and Parsley Recipe?
Traditional marinara sauce is a classic choice. You can also try alfredo, pesto, or even a spicy arrabbiata sauce to add different flavor dimensions and keep things interesting.
How do I prevent oil splatter while frying ravioli?
Make sure the ravioli are completely thawed and patted dry before breading. Heating the oil to the correct temperature and not overcrowding the pan also helps minimize splatter and promotes even cooking.
Final Thoughts
This Crispy Fried Ravioli with Parmesan and Parsley Recipe truly shines as a fun, flavorful dish that’s easy to make and hard to resist. Whether you’re craving a snack, an appetizer for a gathering, or a cozy night treat, it delivers crunch, creaminess, and a burst of cheesy, herby goodness in every bite. Give it a try and watch it become a new favorite shared with friends and family!
Print
Crispy Fried Ravioli with Parmesan and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
This Fried Ravioli recipe features crispy, golden cheese-filled ravioli breaded and fried to perfection. Served with a sprinkle of freshly grated Parmesan and optional parsley, these bites make a delightful appetizer or snack. The ravioli is thawed, breaded in a mixture of flour, eggs, and breadcrumbs combined with Parmesan, then fried in vegetable oil until puffed and crispy.
Ingredients
Ravioli
- 25 ounce frozen cheese ravioli pasta, thawed (e.g., Great Value brand)
Breading and Seasoning
- 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 (divided: 1/2 cup for breading, 1/4 cup for garnish)
Frying
- 3–4 cups vegetable oil, for frying
Garnish (optional)
- 1 tablespoon freshly chopped parsley
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 and 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
- Ensure the ravioli is fully thawed or boiled then dried before frying to prevent dangerous oil splatter.
- Use a thermometer to maintain oil temperature at 325°F for best frying results and crispy texture.
- Do not overcrowd the pan when frying to keep oil temperature stable and avoid soggy ravioli.
- Serve fried ravioli promptly for maximum crispiness.
- Optionally, serve with marinara sauce for dipping.
