Looking for a new and unique appetizer? Fried Ravioli has been hitting the food trend scene heavy in restaurants and now you can make your own at home!
Ingredients You’ll Need
These easy ingredients are the key to all of the fried ravioli goodness.
A full list of ingredients with measurements is available in the printable recipe card below
- Ravioli – I prefer cheese ravioli, but the cheese filling isn’t the only way to go. Use your favorite ravioli filling and it will still taste great.
- Egg whites – We need an egg wash to get the coating to stick to the ravioli during the frying process. Egg whites are the best way to do this.
- Whole milk – We add this to the egg mixture to thin it out a bit.
- Seasoned bread crumbs – Use whatever bread crumbs you have in the pantry, or get even fancier and try making your own.
- Salt and pepper – I use a combination of fine sea salt and freshly ground black pepper to season the coated ravioli. With the breadcrumbs and filling, you don’t need much else.
- Canola oil – This is what we use for frying. However, you can use any oil that you have on hand. Just make sure it doesn’t have a strong flavor.
- Toppings and dips – I like to dip ravioli in warm marinara sauce, but alfredo, white garlic, or creamy parmesan sauce is delicious too. I also top mine with pecorino romano cheese and parsley, which are both optional.
Cook It Like This
Crispy, golden, and perfect for dipping, these toasted ravioli are a fun and flavorful twist on a classic! Lightly breaded and fried to perfection, they’re finished with a sprinkle of cheese and served with warm marinara for the ultimate bite. Here’s how to make them:
1. Set up the coating stations. In one shallow dish, whisk together egg whites and milk. In another, combine bread crumbs with salt and black pepper.
2. Heat the oil. Fill a heavy-bottomed pan or cast iron skillet with about ½ inch of canola oil and heat over medium-high.
3. Bread the ravioli. Dip each piece into the egg mixture, then coat with bread crumbs. Set aside on a plate.
4. Fry in batches. Cook the ravioli in hot oil until golden brown on both sides, flipping once.
5. Drain and serve. Transfer to a paper towel-lined plate or cooling rack. Sprinkle with pecorino romano and serve with warm marinara. Garnish with parsley, if desired.
5S Philosophy 👩🏻🍳
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- Salt – A little fine sea salt goes a long way in enhancing the flavor of these crispy ravioli. It’s mixed into the bread crumbs to add just the right amount of seasoning without overpowering the cheesy filling.
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- Seasoning – Freshly ground black pepper adds a subtle kick that balances out the richness of the fried ravioli. Since the bread crumbs are already seasoned, you don’t need much else, but you could add a pinch of garlic powder or Italian seasoning if you want to amp up the flavor.
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- Sauces – Warm marinara is a classic dip for these golden bites, bringing a tangy, herby contrast to the crispy coating. If you’re in the mood for something extra creamy, try dunking them in Alfredo, white garlic sauce, or a velvety parmesan dip.
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- Swaps – Cheese ravioli is a go-to, but there’s no rule saying you have to stick with it! Meat-filled ravioli will add a hearty twist, while spinach or mushroom varieties bring an earthy depth. For the coating, swap out seasoned bread crumbs for panko if you want extra crunch, or use a gluten-free alternative if needed.
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- Senses – The sizzle of ravioli hitting hot oil is a sure sign that something delicious is on the way. As they fry, a warm, savory aroma fills the kitchen, hinting at the crispy, golden goodness to come. With a crunchy exterior giving way to a soft, cheesy center, every bite is the perfect mix of texture and flavor, especially when dunked into a rich, flavorful sauce.
Make it a Meal
Fried Ravioli is most commonly served as an appetizer with other Italian favorites like spaghetti and meatballs, linguine, and shrimp scampi.
Also consider serving the fried ravioli on a bed of mixed greens or a simple side salad. The freshness and crispness of the greens help balance the richness of the fried dish while adding a vibrant touch to the plate.
Storage
This dish is best served fresh, but you can store it if needed. Breaded ravioli are best reheated by gently pan frying them with cooking spray or a small amount of oil, in the air fryer or the oven. Do not microwave them or they will be soggy and gummy.
Make Ahead
While technically, yes, you can make it ahead of time, I suggest that any fried food be made right before serving unless you intend to serve it room temperature. The whole process of frying loses its crunch and luster when reheated in the microwave or oven.
Refrigerator
Store any leftovers from this fried ravioli recipe in an airtight container in the refrigerator. It will stay for three to five days.
Freezer
Make sure the remaining ravioli that you want to freeze have fully cooled. Then just put them in an airtight container or freezer bag and they will keep for a couple of months
Helpful Tips & Answers
Although technically you can, they will not be crispy because they have too much water content.
You can fry ravioli straight from frozen – no need to thaw! In fact, frozen ravioli often works better for frying because the filling stays contained while the outside gets crispy. The ice crystals in frozen ravioli also create a barrier that prevents the filling from heating too quickly, giving the outer coating time to become perfectly golden and crunchy.
Marinara sauce is the classic dipping companion for fried ravioli, offering a tangy contrast to the rich, crispy pasta. For something different, try an Alfredo sauce, pesto, garlic aioli, or even a spicy arrabbiata. Many restaurants serve their fried ravioli with the marinara topped with a sprinkle of freshly grated parmesan cheese for that extra touch of Italian flavor.
More Italian Appetizers
Looking for more Italian-inspired starters? You’ll love these!
Breaded Cheese Ravioli
Ingredients
- 9 ounces fresh cheese ravioli
- 2 egg whites
- 1 tablespoon whole milk
- 1 cup seasoned bread crumbs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- canola oil , for frying
- 1/2 cup marinara sauce , for dipping
- 1 tablespoon pecorino romano cheese , for topping
- parsley , for topping, if desired
Instructions
- Whisk together egg whites and whole milk in a shallow dish or pie plate.
- Place bread crumbs, fine sea salt and ground black pepper in a separate shallow dish or pie plate.
- Before starting to bread your ravioli, prepare about 1/2 inch of canola oil in a large heavy bottom frying pan or cast iron skillet. Heat over medium-high heat.
- Toss individual ravioli pieces in egg white mixture then bread crumbs. Set aside on a plate until ready to fry. They will not be fully coated, this is okay.
- Working in batches, place ravioli in hot oil, frying until lightly browned on one side, approximately 2 minutes, then flipping and repeating on the other side.
- Using a slotted spoon, remove to a paper towel lined plate or a cooling rack so any excess oil can drain.
- Place on a serving plate, topping with pecorino romano cheese and serving with a side of warmed marinara sauce. You can also garnish with parsley, if desired.
- If you’ve tried this recipe, come back and let us know how it was!
Great recipe. Have you ever tried making in an Air Fryer? I just bought one so I’m always looking for ways to use it.
Love this recipe! Takes something that’s already amazing and makes it divine.
I’ve ever only had my ravioli the usual way, never in fried form like this. But your photos make them look so appetizing I might start frying them up and serve as snack!
This is such a creative idea! Love the photos as well ❤
I love to serve these before supper for the whole family to snack on!