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Deep Fried Ravioli

fried ravioli with parmesan on top.

❤️ 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.

ingredients on wooden cutting board.

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  • 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

mixig bowls with flour, milk, and breadcrumbs.

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

skillet with oil and candy thermometer.

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.

🔍 FAQs

How can I tell when they’re cooked?

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.

Can I use regular breadcrumbs instead of panko?

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.

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finished fried ravioli on parchment.

📖 Here’s the recipe

close up view of breaded and fried ravioli.
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Deep Fried Ravioli

Print Recipe
Prep Time:20 mins
Cook Time:5 mins
Total Time:25 mins
Click here to grab a free seasonal e-cookbook!


  • 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.


Be sure to check the oil temperature.  If it’s not hot enough, the ravioli won’t brown or be crispy enough. 
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.
Course: Appetizer
Cuisine: American, Italian- American
Keyword: deep fried ravioli, deep fryer recipies
Servings: 6 people
Author: Katie Shaw
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