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The Chunky Chef | Crispy Fried Ravioli | Like Olive Garden's toasted ravioli, but better! This crispy fried ravioli is easy to make, yet impressive. Perfect for a party, or the family dinner table.
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4.59 from 12 votes

Crispy Fried Ravioli

Like Olive Garden's toasted ravioli, but better! This crispy fried ravioli is easy to make, yet impressive. Perfect for a party, or the family dinner table!
Author: The Chunky Chef

Ingredients

  • 30 frozen beef and cheese ravioli thawed
  • 1 1/2 cups Italian Panko breadcrumbs (or add some garlic powder Italian seasoning and dried parsley to plain panko breadcrumbs)
  • 2 eggs
  • 1/2 cup milk
  • Canola oil for frying
  • 1 jar marina sauce warmed, for dipping

Instructions

  • Thaw raviolis.
  • Line a baking sheet with foil or waxed paper and set aside.
  • Whisk eggs and milk together in a shallow bowl.
  • Add breadcrumbs to another shallow bowl.
  • Set up your breading station so you're working towards the baking sheet (egg wash, breadcrumbs, baking sheet).
  • Add enough oil to your skillet or pan to be about 2- 2.5 inches deep. Heat over medium heat until the oil is hot enough. Test by tossing a few breadcrumbs in the oil... if they sizzle and bubble, the oil is ready.
  • Dip the ravioli in the egg wash, coat in the breadcrumbs, then place on the prepared baking sheet.
  • Repeat with remaining raviolis.
  • Fry several raviolis (remember to work in batches), for about 2 minutes per side.
  • Remove with a slotted spoon and place on a paper towel lined plate to drain.
  • Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan and minced parsley or basil.

Notes

** Recipe can be easily adapted to make larger quantities for a party.
** Breading can be done the day before frying, just remember to cover baking sheet with plastic wrap and refrigerate.