Golden Fried Cheese Ravioli

This crispy fried ravioli transforms ordinary cheese pasta into an extraordinary appetizer that disappears from platters within minutes at every gathering. The contrast between the crunchy exterior and the soft, cheesy filling creates an irresistible texture that keeps everyone reaching for more.

I first made these for a casual Sunday football gathering, expecting them to be just another snack. They became the unexpected star of the afternoon with guests hovering near the kitchen asking when the next batch would be ready.

Ingredients

• Refrigerated cheese ravioli the star of the show with pillowy cheese filling that stays tender inside the crispy coating
• Eggs create the essential sticky base that helps breadcrumbs adhere perfectly to each ravioli
• Milk thins the egg mixture slightly for ideal coating consistency
• Italian breadcrumbs provide the signature crunch and Italian flavor profile
• Oil for frying choose a neutral oil with a high smoke point like canola or vegetable
• Grated parmesan cheese adds a savory umami finish that elevates the flavor
• Chopped parsley brings freshness and color to the finished dish
• Marinara sauce the essential tangy counterpoint to the rich fried ravioli

Step-by-Step Instructions

Prepare your workspace

Line a sheet pan with parchment paper to create a landing spot for your breaded ravioli before frying. This organization makes the process flow smoothly and prevents your fingers from becoming too coated with breadcrumbs.

Create your dipping station

Whisk eggs and milk together in a small bowl until completely combined with no streaks of egg white visible. The consistency should be slightly thinner than scrambled eggs but thick enough to coat the ravioli. Pour breadcrumbs into a separate shallow dish where you have room to press the ravioli down.

Bread the ravioli

Working with one ravioli at a time, dip it into the egg mixture, allowing excess to drip off for a few seconds. Then place it in the breadcrumbs, gently pressing down and flipping to ensure complete coverage with no wet spots visible. Transfer to your prepared sheet pan and continue until all ravioli are coated.

Prepare your frying setup

Heat 3 inches of oil in a deep pot to exactly 350 degrees F, using a thermometer for accuracy. Too hot and they will burn before cooking through, too cool and they will absorb excess oil and become soggy. Have a paper towel lined plate ready nearby.

Fry in small batches

Carefully lower 6 to 8 ravioli into the hot oil, being careful not to crowd the pot. They should have room to float freely without touching. Maintain the oil temperature by adjusting your heat as needed during cooking. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon until they reach a deep golden brown color.

Garnish and serve

Transfer fried ravioli to paper towels briefly to drain excess oil, then arrange on a serving platter. Sprinkle generously with grated parmesan cheese and chopped parsley while still hot so the cheese slightly melts. Serve immediately with warm marinara sauce for dipping.

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The quality of your ravioli makes all the difference in this recipe. I once splurged on handmade ravioli from our local Italian deli instead of the supermarket version, and the flavor was so incredible that my Italian grandmother asked for the recipe, thinking I had made the pasta from scratch too.

Make Ahead Magic

These fried ravioli can be completely prepared up to 2 hours ahead of serving time. After frying, let them cool completely on paper towels, then arrange in a single layer on a baking sheet. When ready to serve, reheat in a 350°F oven for 7 to 10 minutes until hot and crispy. The texture won't be quite as perfect as fresh from the fryer, but they'll still be delicious and allow you to enjoy your own party without being stuck in the kitchen.

Dipping Sauce Variations

While classic marinara is traditional, these crispy treats are equally delicious with other dipping options. Try a creamy alfredo sauce for richness, a spicy arrabbiata for heat lovers, or even a pesto mayo for something completely different. My family enjoys a "sauce bar" with several options so everyone can customize their experience. Just be sure to warm any tomato based sauces before serving.

The Origin Story

Fried ravioli gained fame in St. Louis, Missouri, where Italian immigrants created this delightful twist on traditional pasta. Originally called "toasted ravioli" despite being fried, this appetizer became a staple in Italian American restaurants across the Midwest before spreading nationwide. The dish beautifully represents how immigrant communities adapted their culinary traditions to American tastes, creating something entirely new yet connected to their heritage.

Variation Ideas

For meat lovers, try using beef or sausage filled ravioli instead of cheese

Add 1 teaspoon of garlic powder and 1/2 teaspoon of dried oregano to the breadcrumb mixture for extra flavor

For a lighter version, these can be air fried at 375°F for 8 minutes, flipping halfway through

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Recipe FAQs

→ Can I use frozen ravioli instead of refrigerated?

Yes, you can use frozen ravioli, but make sure to thaw them completely first. Pat them dry with paper towels before coating to ensure the egg mixture and breadcrumbs adhere properly.

→ What's the best oil for frying ravioli?

Vegetable oil, canola oil, or peanut oil work best for frying ravioli as they have high smoke points. Maintain the oil temperature at 350°F for optimal crispiness without absorbing too much oil.

→ How do I know when the ravioli are properly cooked?

The ravioli are done when they float to the surface and turn golden brown, typically after 3-4 minutes of frying. The exterior should be crispy while the inside remains soft and hot.

→ Can I make these ahead of time?

You can bread the ravioli up to 2 hours in advance and keep them refrigerated until ready to fry. For best results, fry just before serving as they're most delicious when fresh and crispy.

→ What dipping sauces work well besides marinara?

While marinara is traditional, alfredo sauce, pesto, garlic aioli, or a spicy arrabbiata also pair wonderfully with fried ravioli. Try offering a variety of dipping options for guests.

→ Can I bake these instead of frying?

Yes, for a lighter version, you can bake the breaded ravioli at 375°F for about 15-20 minutes, flipping halfway through. Spray or brush them with oil first for better browning.