Description
Crispy, golden Fried Ravioli served with a tangy marinara dipping sauce, perfect as a flavorful Italian-American appetizer or snack. This easy recipe uses refrigerated cheese ravioli, coated in a seasoned breadcrumb and Parmesan mixture, then fried until perfectly crunchy.
Ingredients
Scale
Ravioli Coating
- 1 (20 oz) package refrigerated cheese ravioli (or your preferred variety)
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
Marinara Sauce and Garnish
- 1 1/2 cups marinara sauce (store-bought or homemade)
- 2 tablespoons chopped fresh parsley (optional)
- Extra grated Parmesan for garnish
Instructions
- Prepare the dredging stations: In a shallow bowl, whisk together the eggs and milk to form an egg wash. In another shallow bowl, combine the Italian-style breadcrumbs and grated Parmesan cheese, mixing thoroughly.
- Coat the ravioli: Dip each cheese ravioli piece into the egg wash, ensuring it is fully coated. Then dredge it in the breadcrumb and Parmesan mixture, pressing gently to adhere the coating. Place the coated ravioli on a baking sheet. Repeat with the remaining ravioli.
- Heat the oil: In a deep skillet or Dutch oven, pour vegetable oil to a depth of about 2 inches and heat it to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the ravioli: Working in batches to avoid overcrowding, carefully add the coated ravioli to the hot oil. Fry, turning occasionally, for 2–3 minutes or until they turn golden brown and achieve a crispy texture. Use a slotted spoon or spider to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil.
- Warm the marinara sauce: While frying is in progress or after, gently warm the marinara sauce in a small saucepan over low heat or microwave until heated through.
- Serve and garnish: Arrange the fried ravioli on a serving platter, garnish with chopped fresh parsley and extra grated Parmesan if desired, and serve immediately with the warm marinara sauce for dipping.
Notes
- For a lighter version, spray breaded ravioli with cooking spray and bake at 400°F for 15–20 minutes, flipping halfway through cooking.
- Frozen ravioli can be used but should be fully thawed before breading and frying to ensure even cooking.
- Use a deep-fry thermometer to maintain consistent oil temperature for best results and to avoid greasy ravioli.
