Fried Ravioli Recipe

If you love a crunchy, pillowy bite that’s perfect for dipping, this Fried Ravioli Recipe delivers exactly that. Think golden, crunchy exterior giving way to warm, cheesy centers—an appetizer that’s ideal for game day, casual weeknight dinners, or a fun snack. This version uses simple pantry staples like Panko and Italian-seasoned crumbs, a touch of Italian seasoning, and store-bought fresh ravioli so you can get from counter to plate quickly. Serve with your favorite marinara for dunking and watch them disappear.

Why you’ll love this Fried Ravioli Recipe

This Fried Ravioli Recipe is fast, crispy, and focused on texture. Using a 50/50 mix of Panko and Italian-seasoned breadcrumbs gives you that light, flaky crunch from the Panko and the flavor boost from the seasoned crumbs. The custardy egg wash helps the crumbs adhere without weighing down the delicate fresh ravioli. Because the ravioli are fresh and not frozen, they crisp up evenly and stay soft inside. These bite-sized croquettes of pasta and cheese are both simple and show-stopping.

Ingredients

• 1/2 cup Kikkoman Panko bread crumbs
• 1/2 cup Italian seasoned bread crumbs
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 10–14 fresh ravioli (store-bought – not frozen, I used jumbo four-cheese)
• 2 eggs
• 1/3 cup milk
• oil for frying
• marinara sauce for dipping (optional)

Equipment

• Shallow bowls or plates for the dredging station
• Large frying pan or deep skillet
• Slotted spoon or spider skimmer
• Paper towels and a cooling rack
• Thermometer (optional, but helpful)

Prep and tips before frying

Prepare your dredging station so the coating process goes quickly. Combine the two types of crumbs with the Italian seasoning and kosher salt in one shallow bowl. In another shallow bowl, whisk together the eggs and milk until uniform. Pat the fresh ravioli dry with paper towels—removing surface moisture helps the egg wash stick and prevents splattering when they hit the oil.

Choose an oil with a high smoke point—vegetable oil, canola oil, or sunflower oil are all good choices. Pour enough oil into your skillet to reach about 1/2 to 1 inch deep so the ravioli can float and crisp evenly. Heat the oil over medium to medium-high heat until it reaches roughly 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb; it should sizzle and turn golden in about 20–30 seconds.

Step-by-step Fried Ravioli Recipe directions

1. Set up your dredging station: In one shallow bowl, mix 1/2 cup Kikkoman Panko bread crumbs, 1/2 cup Italian seasoned bread crumbs, 1 tsp Italian seasoning, and 1/2 tsp kosher salt until evenly combined.
2. In a second shallow bowl, whisk together 2 eggs and 1/3 cup milk until smooth and slightly frothy.
3. Pat each of the 10–14 fresh ravioli dry with paper towels to remove excess surface moisture. Dry ravioli bread more easily and fry with less splatter.
4. Working in small batches to avoid crowding, dip a ravioli into the egg and milk mixture, ensuring both sides are coated. Lift and let excess drip back into the bowl.
5. Press the egg-coated ravioli into the breadcrumb mixture, turning to coat both sides. Gently press crumbs into the edges so they adhere well. Set the coated ravioli on a plate in a single layer.
6. Repeat the dipping and dredging for the remaining ravioli, keeping batches small so the breadcrumbs stay crisp and dry.
7. Pour oil into a large frying pan or skillet to a depth of about 1/2–1 inch and heat over medium to medium-high heat. Heat until the oil reaches approximately 350°F (175°C). If you don’t have a thermometer, a breadcrumb should sizzle immediately and brown in about 20–30 seconds.
8. Carefully lower a few breaded ravioli into the hot oil using tongs or a slotted spoon. Do not overcrowd the pan. Fry in batches so the oil temperature stays steady and the ravioli crisp evenly.
9. Fry each side for about 1–2 minutes, turning once, until both sides are golden brown and crisp. Timing will depend on ravioli size and oil temperature; aim for a deep golden color without burning.
10. Use a slotted spoon or spider to transfer the fried ravioli to a paper towel-lined cooling rack or plate to drain. Let them rest for a minute—this helps the interior stay warm while excess oil drains away.
11. Continue frying the remaining batches, allowing the oil to return to temperature between batches. If the oil begins to darken or smoke, reduce the heat or replace the oil.
12. Serve the fried ravioli immediately while they’re hot and crispy. Offer warm marinara sauce on the side for dunking, if you like.

Serving suggestions

These fried pockets are delicious on their own or served with a bright, chunky marinara for dipping. For a fun party platter, arrange them on a board with sliced Italian meats, olives, and roasted peppers. For a heartier meal, toss crisp fried ravioli over a bed of lightly dressed arugula or spinach and drizzle with a little extra virgin olive oil and a squeeze of lemon to cut through the richness.

Make-ahead and storing tips

Coat the ravioli up to the dredging step and place them on a tray lined with parchment. Cover and refrigerate for up to 2 hours before frying. Fry just before serving for the best crunch. Leftovers lose their crispness, but you can re-crisp them in a 375°F (190°C) oven on a wire rack for 6–8 minutes, flipping once, until heated through and slightly crisp.

Variations and flavor swaps

• Add a pinch of red pepper flakes to the breadcrumb mix for a subtle kick.
• Use herbed Panko or add finely grated Parmesan to the breadcrumb mixture for extra savory depth.
• Swap the four-cheese ravioli for mushroom-and-herb, spinach-and-ricotta, or any other fresh ravioli you prefer.
• For a lighter alternative, spray the breaded ravioli with oil and bake at 425°F (220°C) for 10–12 minutes, flipping once, though frying gives the best classic crunch.

Common troubleshooting

If crumbs fall off during frying: press them more firmly into the ravioli before frying and avoid overcrowding the pan. If the ravioli absorb too much oil or seem greasy: ensure the oil is hot enough (around 350°F) and fry in small batches so the temperature doesn’t drop. If the interior isn’t warm enough: fry just until golden and give them a minute to rest on a rack so residual heat warms the filling through.

Notes on ingredients and substitutions

The recipe calls for specific quantities and types of bread crumbs and seasonings. Keep the amounts unchanged for the reliable texture and flavor balance here: 1/2 cup Kikkoman Panko bread crumbs plus 1/2 cup Italian seasoned bread crumbs, 1 tsp Italian seasoning, and 1/2 tsp kosher salt combine for a crunchy, flavorful crust. Use fresh, not frozen, ravioli for even frying and tender filling. If you prefer a dairy-free milk, swap the 1/3 cup milk with a similar volume of your chosen plant-based milk.

Nutrition snapshot

Because frying adds fat and calories, portion size matters. These fried ravioli make a great shareable appetizer. Pairing them with fresh greens or a light salad balances the meal. Exact nutrition depends on the filling and oil absorption, but enjoying them occasionally as a treat is the idea—crisp, warm, and utterly snackable.

Final thoughts

This Fried Ravioli Recipe is a simple, satisfying way to upgrade store-bought fresh ravioli into something party-ready and indulgent. With a crunchy Panko-and-seasoned-crumb coating, a quick egg-and-milk wash, and a hot skillet, you’ll have crispy, cheesy bites that disappear fast. Keep the breadcrumbs mixed and the oil at the right temperature, and you’ll be rewarded with perfectly fried, golden ravioli every time.

Ready to fry? Lay out your breadcrumbs, whisk the eggs and milk, and prepare to enjoy a crunchy, cheesy treat that’s fast and family-pleasing. Serve them hot with marinara on the side for dunking.