Fried Ravioli
User Reviews
5
Fried Ravioli
Description
Fried Ravioli uses refrigerated cheese ravioli, each dipped in a mixture of egg and milk, then rolled in Italian-style breadcrumbs to build a crisp coating. The ravioli are fried in hot oil until browned on all sides, which crisps the breadcrumb crust while warming the cheesy interior. After frying, they are topped with grated Parmesan cheese and chopped parsley, which enhances flavor and presentation. The dish is traditionally served alongside marinara sauce, which adds a fresh and slightly acidic balance to the richness of the fried pasta.
The frying process seals the ravioli and helps retain the creamy cheese filling. The breading adds texture, making each bite a contrast between crunchy outside and soft inside. Care is taken to fry in batches, avoiding crowding the oil to ensure even browning. Using Italian-style breadcrumbs contributes herbs and seasoning directly in the crust, complementing the stuffing.
This appetizer works well as a starter or party finger food. Leftover fried ravioli may not stay as crisp but can be briefly reheated to regain some crunch. Frozen ravioli can be thawed before breading and frying to achieve best results. This preparation highlights how simple ingredients and frying transform plain ravioli into a textured snack with layers of flavor.
Ingredients
- 20 ounces cheese ravioli refrigerated
- 2 egg
- 1/3 cup milk
- 2 cups breadcrumbs Italian style
- cooking oil for frying
- 1/4 cup Parmesan Cheese grated
- 1 tablespoon parsley chopped
- marinara sauce for serving
Instructions
- Line a sheet pan with parchment paper.
- Place the eggs and milk in a small bowl, and whisk until thoroughly combined.
- Place the breadcrumbs on a plate or in a shallow bowl.
- Dip each ravioli into the egg mixture, then roll into the breadcrumbs. Repeat the process with all of the raviolis. Place the raviolis in a single layer on the sheet pan.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Add 6-8 ravioli to the pan, and fry for 3-4 minutes or until browned all over.
- Repeat the process with the remaining raviolis.
- Sprinkle with parmesan and parsley, and serve with marinara sauce for dipping.
Notes
- Frozen ravioli should be fully thawed before dipping and breading to ensure even cooking and proper coating adhesion.
- Do not overcrowd the frying oil to maintain temperature and achieve even browning on each ravioli.
- Serve immediately for best texture; the breading crisps up most when freshly fried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 83mg | 28% |
| Sodium | 705mg | 29% |
| Potassium | 97mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 9.1mg | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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