Table of contents
❤️ Why you’ll love this recipe
- Deep-fried deliciousness. If it’s fried, it’s better. Right? Right.
- Easy to make. These cook in just a couple minutes, and starting with store-bought ravioli makes them a breeze.
- You can make them (partially!) ahead. These can be assembled a day in advance and fried right before serving.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
- You’ll need something to contain your oil and measure it’s temperature. A deep fryer will do both of these things for you. But if you don’t have one, that’s fine! You can use a Dutch oven or deep skilet, plus a candy thermometer.
- Skimmer or tongs for flipping and removing the ravioli.
- Paper towels
Step One: set up your breading station and dip the little guys in
Yes, breading station is an official term! Pour the milk into a bowl. In another bowl, mix together the panko, flour, salt, and Italian seasoning.
Dip the ravioli in the milk, then in the flour/ breadcrumb mixture that has been seasoned with salt and pepper. Then dip it back in the milk, and finally back in the flour/ breadcrumb mixture.
That’s right, you’re dipping them twice.
Step Two: fry
Preheat the oil to 375° in a large pot or Dutch oven. Add the ravioli and fry for 1-3 minutes per side, until golden brown. Remove to a paper towel, sprinkle with grated parmesan, and serve immediately with marinara sauce.
🥫 Storage instructions
Deep-fried ravioli can be stored in the fridge for a day or two, but they are best when eaten fresh.
They’ll reheat pretty well in an air fryer, but they’ll never be quite the same as right out of the fryer.
The best way to. make these ahead of time is to bread them and then freeze them, uncooked. Just place them on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. They will keep in the freezer for up to 2 months.
It will happen quickly and you’ll just need to keep an eye on them. They be deep golden brown and you may want to munch on couple to make sure the filling is hot.
Yes, absolutely. 😊
👩🏻🍳 Expert tips
- Be sure to double dip when you’re breading! You’ll still have a nice, thin coating, but this makes sure it will stick.
- You must keep an eye on oil temperature using a thermometer. It’s so hard to eyeball it, and having your oil hot enough is so important for a good result.
- These cook very quickly, so have a paper towel-lined plate ready to go. It’s also helpful to have any dipping sauces and serving plates ready.
- Deep frying is one of those things that can be a little bit intimidating, but once you get the hang of it, you’ll be hooked. Work carefully and don’t turn your back to hot oil, ever.
📘 Related Recipes
🍽 Serve it with
Having a football party? You love these recipes too:
- Make a batch of Easy Cream Cheese Fruit Dip with Toffee Bars and serve it with slide apples and grapes
- Triple Berry Sangria is a crowd-pleasing drink that makes enough to share
- All ages love from-scratch pepperoni bread.
📖 Here’s the recipe
- Deep skillet, Dutch Oven, or Deep Fryer
- Tongs or Strainer
- 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
- Prep the breading components. Pour the milk into a mixing bowl. In a separate bowl, mix the panko, flour, salt, and Italian seasoning.
- Dip. Dip the ravioli first in the milk, then the seasoned flour/ breadcrumb mixture, then back in the milk, and finally back in the seasoned flour/ breadcrumb mixture.
- Fry. Preheat the oil to 375°, checking the temperature with a candy thermometer. Fry the ravioli for 1-3 minutes per side, until golden brown. Remove to a paper towel, sprinkle with grated parmesa, and serve immediately with marinara sauce.