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Crispy Fried Ravioli

4.77
/5
45 minutes
73 Comments
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By: published: 10/18/2022

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This Fried Ravioli recipe is made with frozen ravioli (meat, cheese, or veggie) that are coated in Italian panko breadcrumbs and fried until perfectly crispy and golden brown. Dust them with Parmesan cheese and serve alongside some marinara sauce and watch them disappear! Perfect as an appetizer, game day food, or a fun family dinner!

This is one of my Appetizer recipes I know you’ll want to keep on hand!

round white plate of fried ravioli with a bowl of marinara sauce in the center
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Have you ever had fried or toasted ravioli? It’s a popular appetizer here at some Italian restaurant chains, and let me just say… wow… it’s incredibly delicious!

It’s also pretty easy to make at home, for a fraction of the price.

This is a recipe that’s been on the website for years (since 2015!), and while the recipe remains the same, I’ve updated the post with additional information, new photos, and a more clear recipe (with more specific ingredient quantities).

We love this as a party appetizer, but it’s also one of our favorite dinners! Served alongside some roasted vegetables or a big salad, it definitely makes dinner fun.

How to make fried ravioli?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step photos of how to make fried ravioli
  1. Prepare breading area. This is important so all the breading steps are done in the same general area, and makes things move smoothly.
  2. Dip ravioli in egg wash. You can do a couple at a time, or one at a time, whichever you prefer.
  3. Dredge in breadcrumbs. Again, one at a time, or several at a time, just make sure you really press the breadcrumbs into both sides of the ravioli.
  4. Fry. Please be careful while frying, and make sure you’re adding the ravioli away from your body so you don’t get splashed.
  5. Cool. Placing the fried ravioli on a wire rack topped baking sheet gives the excess oil a place to drip off, as well as keeping the air circulating around the ravioli, which keeps them nice and crisp.

Helpful Tip!

Frying can be intimidating, but don’t panic. You can do this, and you really don’t need a bunch of expensive equipment. I’ve included a frying tips section right above the written recipe, that will turn you into a frying master in no time!

fried raviolis on a wire cooling rack

Variations of this recipe

  • Ravioli – our favorite ravioli to use in this recipe is Louisa brand, or even our local grocery store brand. However, feel free to use your favorite type and brand!
  • Breadcrumbs – if you’d like, you can replace about 1/3 of the panko with some Italian seasoned traditional breadcrumbs. If you’re having trouble or are worried about the ravioli not being completely coated, this can help since the regular breadcrumbs are smaller and can fill in the gaps left by the larger panko crumbs.
  • Seasoning – if you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs (2 cups) and add 1.5 – 2 Tbsp of dried Italian seasoning, 1 tsp kosher salt, and 1 tsp garlic powder.
  • Dipping sauce – we love this with my homemade marinara, but a great garlic alfredo sauce would also be fantastic.
pile of toasted ravioli on white platter with a small bowl of marinara sauce

FAQ’s

Are the raviolis thawed before frying?

Yes, frozen ravioli should be thawed before being breaded and fried.

Can any ravioli type be used to make fried ravioli?

I’ve tested this recipe using frozen (and then thawed) beef, cheese, and mushroom ravioli. I’ve also tested refrigerated cheese and beef ravioli (such as Buitoni brand). So while I can’t say for certain other types would work, I’m fairly sure this recipe can be used with any frozen or refrigerated ravioli.

Making fried ravioli ahead of time

This recipe, like all fried foods, tastes best when made fresh.

However, several parts of this recipe can be prepped ahead!

How to prep ahead for this recipe:

  • Panko breadcrumbs – if you’re making your own seasoned panko, it can be stirred together and kept covered at room temperature for several days.
  • Marinara – if you’re making your own marinara, the sauce can be made several days ahead of time and kept refrigerated.
  • Ravioli – the frozen ravioli can be thawed in the refrigerator a day or so before making this recipe.
  • Breaded – you can also bread these ravioli and keep them covered in the refrigerator for a day.
cheese ravioli with a bite taken out of it

Storage

Leftover fried ravioli should be refrigerated in an airtight container and eaten within 3-4 days.

Reheating leftover fried foods can be tricky, but I recommend reheating the ravioli in a preheated 375°F oven for about 10-15 minutes.

More Fun Appetizer Recipes:

hand holding a ham and cheese slider with gooey cheese
Baked Ham and Cheese Sliders
pile of chicken meatballs on parchment paper with firecracker sauce
Firecracker Chicken Meatballs
soft pretzel bite dipped in cheese sauce
Baked Soft Pretzel Bites
sausage stuffed mushroom on white platter
Italian Sausage Stuffed Mushrooms
enameled dutch oven

My Favorite Pan to Fry In!

I love using this enameled cast iron pan to fry in. It’s heavy bottomed, holds heat evenly, is shallow enough to be able to work in, yet deep enough so you don’t get splatters of oil all over your stove! If you’d like to take the guesswork out of getting your oil to the right temperature, try using this inexpensive frying thermometer.

Get on amazon

Tips to Fry Like a Pro!

I know frying can be a bit intimidating, but I promise, it’s easier than you think!

  1. Pat the raviolis dry before breading. The egg wash will slide right off a wet ravioli, which means the breading won’t stick properly.
  2. Use a thermometer to ensure the oil is the right temperature. Guessing just isn’t the way to go here. If the oil is too hot, the ravioli will burn before warmed through. If the oil is too low, the ravioli will take on too much oil and be oily and soggy. Around 350°F is the sweet spot.
  3. Drop the breaded food away from you when you add them to the oil. Hot oil is not fun to get on your bare skin – trust me!
  4. Don’t overcrowd the pot/pan. Every time you add anything to hot oil, it lowers the temperature a bit. So adding all your ravioli at once will drop the temperature too much, which leads to unevenly cooked, oily and soggy food. I like to add about 10 ravioli at a time, when using a large pot.
  5. Use a frying spider instead of tongs to handle fried food in the oil. Tongs have a tendency to rip off pieces of that delicious breading. Spiders are inexpensive and great for so many things.
  6. Drain the fried food of excess oil after frying by adding it to a wire cooling rack. This elevates the food and keeps the coating crisp.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

round white plate of fried ravioli with a bowl of marinara sauce in the center

Crispy Fried Ravioli

4.77 from 21 votes
Author: The Chunky Chef
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: 615
Servings: 8 servings
(hover over # to adjust)
This Fried Ravioli recipe is made with frozen ravioli (meat, cheese, or veggie) that are coated in Italian panko breadcrumbs and fried until perfectly crispy and golden brown.

Ingredients

Ravioli

  • 20 – 25 oz package frozen ravioli (any variety) thawed
  • 2 cups Italian panko breadcrumbs
  • 2 eggs
  • 1/2 cup milk
  • Canola oil for frying

To serve

  • marinara sauce warmed, for dipping
  • grated Parmesan cheese for garnish
  • minced fresh parsley for garnish

Instructions

Prepare

  • Add enough oil to dutch oven (or other large heavy bottomed pot) to be about 2 inches deep, and heat over MED heat to 350°F.  Line a baking sheet with a paper towel, then top with a wire cooling rack.  Set aside, near the stove.
  • Top another baking sheet or large plate with wax paper.  Line up 2 shallow bowls next to the baking sheet, so you'll be working towards it. 
  • In the the first bowl, add the eggs and milk, beating together.
  • In the second bowl, add the panko breadcrumbs.

Bread the ravioli

  • Make sure thawed raviolis are dry, then add a ravioli to the bowl with the egg wash. Turn to coat all sides.
  • Move egg coated ravioli into the bowl with the breadcrumbs, then turn and press/pat to completely coat the ravioli in breadcrumbs.
  • Transfer ravioli to wax paper lined baking sheet, and repeat with all remaining raviolis.

Fry

  • When oil is hot and has come to the 350°F temperature, gently add several raviolis (carefully dropping away from you), being careful not to add too many as this will overcrowd the pan and the ravioli won't get as crisp and the oil temperature will drop too much.
  • Fry for approximately 2-4 minutes, or until golden brown and crisp, flipping over halfway through frying so the other side can brown.
  • Remove to prepared wire cooling rack topped baking sheet, and repeat with any remaining raviolis, working in batches.

Serve

  • Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan and minced parsley if desired.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. I’ve estimated this recipe will serve about 8 people as an appetizer, however the exact serving amount will be up to you.
  2. Exact oil amount isn’t listed, since this will vary from person to person, as the width of the pan will alter the amount of oil needed to reach approximately 2 inches deep.

Fried Ravioli in the Air Fryer:

  1. Bread ravioli as directed.
  2. Spray ravioli on both sides with nonstick cooking spray (we love a non-aerosol avocado oil for this).
  3. Preheat air fryer to 350°F.
  4. Add enough ravioli to make a single layer in your air fryer’s basket.
  5. Air fry for 10 minutes, flipping over halfway through.
  6. Repeat with remaining ravioli.

“Fried” Ravioli Baked in the Oven:

This version is not as crisp, but is an option if you don’t want to fry or have an air fryer.
  1. Bread ravioli as directed.
  2. Preheat oven to 425°F and add an oven-safe rack on top of a baking sheet (this is the best way to do it), or line a baking sheet with foil or parchment paper.
  3. Spray ravioli with nonstick cooking spray, and bake for 10-15 minutes. If baking on a rack, there’s no need to flip them over. If baking on foil or parchment, flip them over halfway through.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.77 from 21 votes (3 ratings without comment)

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Recipe Rating




  1. Ancient says

    Looks so good!2 questions . Can they be made in a deep fryer?also if I want to make and take to a party will they s be tastey and crunch if they are eaten an hour or 2 later? Thanks in advance

    Reply

    • The Chunky Chef says

      Hi there 🙂 Yes, these could absolutely be made in a deep fryer. I’m not sure about exactly how long they would hold their crunch, but I will say that after about 45 minutes or so (as I’m cleaning up after eating dinner), they’re still fairly crunchy 🙂

      Reply

  2. Sarah says

    So Delicious…even better than Olive Garden! This is the second recipe I’ve tried from your site and both were excellent. Thanks for sharing!

    Reply

  5. Stephanie says

    These look like they could be from a fact Italian restaurant! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

    Reply

  7. Kristen @ Musings of an Average Mom says

    These look amazing! I love fried ravioli yum! Dipped in ranch or marinara sauce. Need to try this recipe for sure. Found from #saucysaturday and pinning.

    Reply

  8. Christine says

    So simple. So delicious. My onion rings are the first thing I ever fried and it really isn’t the big deal I thought it would be. And the taste!! Thanks for linking up at #SaucySaturdays.

    Reply

  9. Collin says

    Wow. This is totally making my mouth water!! Sounds soooo good! I remember an issue of Rachel Ray’s mag which said on the cover: “The secret to making anything taste better!” The secret? Deep frying. lol!

    Reply

  17. Amanda says

    Of all the times I’ve been to OG, I’ve never had these! I’m sure your version is way better – can’t wait to try!! Pinning & sharing

    Reply

  20. Stephanie says

    Oh yeahhhhhhhh- now we’re talkin! (I say that as it this is the first recipe of yours that I’m obsessed with. PFFFFFFFFF) I made fried tortellini once and it was A-MAZ-ING!!!!! Sooo good, I can taste it now- Ravioli is next on my list! Your pictures are making me starvin’! (Oh, and BTW, good point you made recently, what ARE we going to do this winter?!)… Well I’m making this pronto. Love the step by step instructions. You gooooooooooooooooooooo!

    Reply