Crispy Fried Ravioli
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.
Servings: 8 servings
Calories: 615kcal
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.
Notes
- I've estimated this recipe will serve about 8 people as an appetizer, however the exact serving amount will be up to you.
- 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:
- Bread ravioli as directed.
- Spray ravioli on both sides with nonstick cooking spray (we love a non-aerosol avocado oil for this).
- Preheat air fryer to 350°F.
- Add enough ravioli to make a single layer in your air fryer's basket.
- Air fry for 10 minutes, flipping over halfway through.
- 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.- Bread ravioli as directed.
- 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.
- 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
Calories: 615kcal | Carbohydrates: 77g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 129mg | Sodium: 1115mg | Potassium: 67mg | Fiber: 5g | Sugar: 5g | Vitamin A: 84IU | Calcium: 84mg | Iron: 18mg
