Description
This crispy and delicious Fried Ravioli recipe features golden, crunchy cheese ravioli coated in a seasoned breadcrumb and parmesan mixture. Perfect as an appetizer or snack, these ravioli are fried to perfection for a savory bite that puffs up beautifully and is best served warm with a sprinkle of fresh parsley and extra parmesan cheese.
Ingredients
Scale
Ravioli
- 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 (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 to prevent oil splatter and burns during frying.
- 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 and attach a candy or deep-frying thermometer. Heat oil over medium-high heat until it reaches 325°F, ensuring the oil is hot enough for frying but not smoking.
- Bread the Ravioli: Working in batches, dredge each ravioli in the flour mixture and shake off excess. Dip into the egg mixture next, then coat thoroughly in the breadcrumb and parmesan mixture. Place the breaded ravioli on a parchment-lined baking sheet to wait for frying.
- Fry Ravioli: Carefully add 5 to 7 ravioli at a time to the hot oil. Fry each side for 2 to 3 minutes until golden brown and crisp. The ravioli will puff up as they fry, which is expected. Monitor and adjust the oil temperature as necessary to maintain 325°F. Repeat with remaining ravioli.
- Drain and Serve: 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 desired. Serve warm for best taste and texture.
Notes
- Ensure ravioli are completely thawed or pre-cooked and dried to avoid dangerous oil splatter during frying.
- Use a thermometer to maintain the oil temperature at 325°F for perfect frying results.
- Work in small batches to avoid overcrowding the pan, which can lower the oil temperature.
- Use a mix of Italian and panko bread crumbs for extra crunch and flavor.
- Serve fried ravioli with marinara sauce or your favorite dipping sauce for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
