Try this deep-fried ravioli recipe if you want a delicious crowd-pleasing appetizer at home. It’s crispy on the outside, gooey on the inside – pure perfection.

They’re also easy to whip up and are a hit at parties or for a cozy family night. Just serve them with some marinara sauce for dipping, and you’re all set!

close up view of breaded and fried ravioli.

Deep Fried Ravioli

Prep Time 20

Cook Time 5

Total Time 25

Serving Size people

Equipment

Deep skillet, Dutch Oven, or Deep Fryer
Tongs or Strainer
Paper towel

Ingredients

1 pound ravioli (frozen is easiest to work with)
1 cup milk
½ cup cornstarch or flour
1 cup flour
1 cup panko breadcrumbs
1 tablespoon Italian seasoning
1 teaspoon salt
marinara sauce (for serving)

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Instructions

Prep the breading components. Pour the milk into a mixing bowl. Then, mix the panko breadcrumbs, flour, salt, and Italian seasoning in a separate bowl.
Bread the ravioli. Take each ravioli and dip it in the milk, then cover it with the seasoned flour and breadcrumb mixture. Next, dip the ravioli in the milk again and coat it once more with the seasoned flour and breadcrumb mixture for a double coating.
Fry the ravioli. Preheat the oil in a deep skillet, Dutch Oven, or deep fryer to 375°F. Use a candy thermometer to check the temperature. Then, fry the ravioli for 1-3 minutes on each side until they turn golden brown. Take out the ravioli using tongs or a strainer and put them on a plate lined with paper towels.
Serve. Sprinkle with grated Parmesan cheese and serve immediately with marinara sauce.

Notes

To keep the ravioli intact while frying, it’s best to use frozen ones. Double dipping when breading provides a thin but secure coating.

Don’t forget to dip the ravioli in milk and breadcrumbs twice for a crunchier crust.

Since the ravioli cook quickly, prepare a plate lined with paper towels in advance, and have your dipping sauces and serving plates ready.

While marinara is traditional, trying different sauces like Alfredo, pesto, or a spicy arrabbiata can add some variety to your dish.

More Tips:

Deep frying might seem daunting at first, but once you get the hang of it, you’ll love it. Just be careful and never leave hot oil unattended.

Remember to use a candy thermometer to monitor the oil temperature and keep it at a consistent 375°F. If the oil is not hot enough, the ravioli will absorb too much oil and become greasy. If it’s too hot, they’ll burn quickly.

Also, make sure not to overcrowd the pan, which can lower the oil temperature and result in soggy ravioli. Fry a few ravioli at a time to maintain the perfect temperature.

For the best experience, enjoy the fried ravioli while they’re hot and fresh. Prepare your serving plates and dipping sauces in advance to serve them immediately after frying.

Serving Suggestions

This ravioli is best served with Caesar or Caprese salad, garlic bread, antipasto platter, roasted vegetables, or bruschetta.

Key Ingredients and Tools

To successfully make this recipe, you’ll need a few specific tools and ingredients that are really important. Here’s what you need to know about them:

Panko Breadcrumbs: These Japanese-style breadcrumbs make the texture crunchier than regular breadcrumbs.
Candy Thermometer: You need this to monitor the oil temperature and make sure your ravioli turns out crispy and not greasy.
Frozen Ravioli: Frozen ravioli helps them keep their shape during frying and makes the process easier. Available in the freezer section, often near the pasta or frozen meals.
Italian Seasoning: This adds a burst of flavor to the breading mixture and enhances the overall taste.

These tools and ingredients will help you achieve the best results for your ravioli.

Here are some good replacements for the ingredients in this recipe:

Panko Breadcrumbs: Use regular breadcrumbs instead for a softer texture. Usually found in the Asian or baking aisle of most grocery stores.
Cornstarch: If you don’t have cornstarch, use all-purpose flour.
Italian Seasoning: Combine dried oregano, basil, and thyme as an alternative.
Milk: Try buttermilk or plant-based milk for a different taste.

These changes might affect how the recipe turns out, but you can try them if necessary.

Storage Instructions

You can store any leftover fried ravioli in a sealed container in the fridge for up to 3 days. To reheat, pop them in a preheated 350°F oven for 10 minutes until they’re crispy again.

They can also be reheated in an air fryer, but they won’t be as good as when they’re fresh from the fryer.

If you want to prepare them in advance, you can bread them and then freeze them without cooking. Just lay them on a baking sheet, freeze until solid, then transfer them to a freezer bag or container. They will keep in the freezer for up to 2 months.

Fried ravioli don’t freeze well; they can become soggy when reheated. It’s best to enjoy them when they’re freshly made.

I hope you enjoy making and sharing these crispy Deep Fried Ravioli with your friends and family. They’re such a fun and delicious treat that’s sure to be a hit at any gathering.

Whether throwing a party or having a cozy night, this recipe brings a delightful twist to a classic dish.

Homemade Deep Fried Ravioli: Simple Steps to Crispy Goodness