Crispy Pan Fried Ravioli Recipe

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! 

Overhead of fried ravioli


 

Get ready for your new “most requested” appetizer, snack or sometimes even entrée Fried Ravioli!!!

Although Toasted Ravioli seems to be a new recipe, rumor has it that was created in the 1940s at a pasta house back in St. Louis. An easy recipe that requires minimal ingredients, this easy fried ravioli makes a delicious appetizer for any occasion.

Serve this toasted ravioli recipe with warm marinara sauce, ranch dressing, or dipping sauce of your choice and you’ve got the perfect game day food. Think mozzarella sticks but better!

You have to try this deliciously crispy Breaded Ravioli

Use any flavor of ravioli you want. Cheese ravioli is by far my favorite, but for fancy occasions lobster or crab ravioli is super special. If you can find the pretty striped tuxedo ones, even better! 

I prefer my cheesy fried ravioli to be served piping hot when the cheese is still gooey, but hubby actually likes his to be a little cooler, if not room temperature.

The moral of the story being that if they sit for a little while at a party or something, it isn’t the end of the world. They still taste good! 

Most fried ravioli are served with a side of marinara sauce, like the recipe suggests, but I also like to serve it with a side of Creamy Italian Dressing, either homemade or bottled with work fine. 

Close up of toasted ravioli

Fried Ravioli Recipe ingredients

  • 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 crumbsUse 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.
Fried ravioli dipping into marinara sauce

How to make Fried Ravioli

  1. Whisk together egg whites and whole milk in a shallow dish or pie plate.
  2. Place bread crumbs, fine sea salt and ground black pepper in a separate shallow dish or pie plate.
  3. 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.
  4. Dredge 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.
  5. Working in batches, place ravioli in hot oil, frying until lightly browned on one side, then flipping and repeating on the other side.
  6. Using a slotted spoon, remove to a plate lined with paper towels or a cooling rack in a single layer so any excess oil can drain.
  7. 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.

Making this Fried Ravioli Recipe Ahead

While technically, yes you can make it ahead of time, I suggest 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. 

Variations of Breaded Ravioli

  • Cheese – You can substitute parmesan cheese for pecorino romano cheese. If you prefer or just have Parmesan on hand, by all means use it! You can even omit the extra cheese if you wish. 
  • Oil for frying – You don’t have to use canola oil. You can your vegetable oil or another oil if you please, however I find that canola oil has the least oily taste for such a lightly fried dish. Peanut oil and olive oil leave behind too much of their own taste overwhelming the flavor of the ravioli. 
  • Breadcrumbs – You can use italian breadcrumbs, panko bread crumbs or regular breadcrumbs. To season them it bit, throw in some italian seasoning, garlic powder and onion powder into the breadcrumb mixture.
  • Different types of ravioli – I prefer using fresh pasta for my fried ravioli. When you thaw frozen, it gets a little soggy and the cheese inside might not melt all the way. The goal here is a crunchy, crispy fried ravioli, not mushy one.

What to serve with Fried Ravioli

Fried Ravioli is most commonly served as an appetizer with other Italian favorites like spaghetti and meatballslinguine 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.

Cheesy Fried Ravioli on a white serving platter

How to store Pan Fried Ravioli

Storage: Store any leftovers from this fried ravioli recipe in an airtight container in the refrigerator. If will stay for three to five days.

Freezing: 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.

Tips for reheating Breaded Cheese Ravioli

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.

Fried Ravioli with Marinara Sauce for Pinterest

Pan Fried Ravioli FAQs

Can you fry canned ravioli?

Although technically you can, they will not be crispy because they have too much water content.

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Overhead of toasted ravioli
Cheesy Fried Ravioli on a white serving platter

Breaded Cheese Ravioli

5 from 34 votes
Fried Ravioli are fresh raviolis lightly breaded and flash fried for a crunchy outside and gooey cheese inside. Serve with marinara sauce or creamy Italian dressing. 
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

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!

Notes

You can use frozen ravioli, but allow it to fully thaw before breading and frying. Do not boil. 

Nutrition

Calories: 266 kcal, Carbohydrates: 32 g, Protein: 10 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 24 mg, Sodium: 761 mg, Potassium: 130 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 125 IU, Vitamin C: 2 mg, Calcium: 59 mg, Iron: 5.6 mg
Author: Jessica Formicola
Calories: 266
Course: Appetizer
Cuisine: Italian
Keyword: fried ravioli, italian appetizers
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

  1. 5 stars
    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.

  2. 5 stars
    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!