There’s something undeniably comforting about little pockets of pasta that have been crisped to golden perfection. Fried Ravioli takes store-bought comfort to the next level: tender ravioli, a crunchy outer layer, and a warm pool of marinara for dipping. This version is built around simple pantry staples and a straightforward dredge-and-fry technique, so you can have crunchy, crowd-pleasing bites in under 30 minutes. Below, you’ll find an inviting story, helpful tips, and a clear, step-by-step recipe that stays faithful to the ingredient amounts and order provided.
Why you’ll love this recipe
Textural contrast is the name of the game. Inside, the pasta stays soft and filling; outside, a light, satisfying crunch. Using store-bought ravioli keeps the process fast and reliable. The buttermilk soak helps the coating adhere better and gives a subtle tang, while a simple mix of flour, breadcrumbs, and grated parmesan creates a seasoned crust that crisps up beautifully in olive oil. Serve the finished bites with warm marinara, and you’ve got a plate that disappears fast at any gathering.
Ingredients
- ▢ olive oil, for frying
- ▢ 1 (25-ounce) package ravioli, store bought
- ▢ 2 cups buttermilk
- ▢ 2 cups all-purpose flour
- ▢ 2 cups bread crumbs
- ▢ ¼ cup grated parmesan cheese
- ▢ marinara
Prep & timing
- Active time: 20–25 minutes
- Total time: 25–30 minutes
- Makes: about 4 servings as an appetizer
Equipment you’ll need
- Large skillet or deep frying pan
- Three shallow bowls or pie plates
- Tongs or a slotted spoon
- Wire rack or paper towels for draining
- Instant-read thermometer (optional, but helpful)
Step-by-step instructions
Follow these rewritten directions carefully; they match the ingredient amounts and keep the original order while making each step clearer and easier to follow.
- Bring your oil to temperature. Pour enough olive oil into a large skillet to create a shallow pool about 1/2 inch deep. Heat the oil over medium heat until it reaches 350°F on an instant-read thermometer, or until a small piece of bread dropped into the oil sizzles immediately and browns in about 30–45 seconds. Adjust the heat as needed to maintain this temperature during frying.
- Prepare the ravioli. Remove the 25-ounce package of store-bought ravioli from its packaging. If the ravioli are frozen, let them sit at room temperature for a few minutes to separate easily; do not fully thaw. If they’re refrigerated, use them straight from the package.
- Set up the dredging station. Use three shallow bowls or pie plates. Pour 2 cups of buttermilk into the first bowl. Place 2 cups of all-purpose flour in the second bowl. In the third bowl, combine 2 cups of bread crumbs with 1/4 cup grated parmesan cheese and stir until evenly mixed.
- Soak the ravioli in buttermilk. Working in a single layer, dip several ravioli into the buttermilk, coating both sides. Let excess buttermilk drip off briefly so the coating will adhere without sliding off.
- Dredge in flour. After the buttermilk soak, transfer each ravioli to the bowl of flour. Lightly press to coat completely, shaking off any large excess. The flour will help the next layer stick.
- Coat with the breadcrumb mixture. Transfer each floured ravioli to the breadcrumb-and-parmesan bowl. Press the crumbs onto both sides so the ravioli is evenly covered. Place the coated ravioli on a clean plate in a single layer while you finish coating the rest.
- Fry until golden and crisp. When the oil is hot and steady at about 350°F, carefully place a few coated ravioli into the skillet in a single layer without overcrowding. Fry for 2 to 3 minutes per side, flipping once with tongs or a slotted spoon, until both sides are golden brown and crisp. Maintain the oil temperature in the 325–350°F range; lower the heat slightly if the oil becomes too hot or the coating browns too quickly.
- Drain and keep warm. Use tongs or a slotted spoon to transfer the fried ravioli to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep finished batches in a warm oven set to 200°F while you finish frying the remainder so every piece stays crisp.
- Serve with warm marinara. Reheat the marinara until warm (on the stovetop over low heat or in the microwave briefly). Arrange the Fried Ravioli on a serving platter and offer the marinara on the side for dipping. Enjoy immediately for the best texture.
Troubleshooting & tips
- Don’t overcrowd the pan. Fry in small batches so the oil temperature recovers quickly and the pieces don’t steam each other, which can make the coating soggy.
- Watch the temperature. If the oil is too hot, the coating will brown before heating through. If it’s too cool, the ravioli will absorb oil and become greasy. Aim for 325–350°F while frying.
- Make-ahead tip. You can coat the ravioli up to 1 hour ahead and refrigerate them on a baking sheet. Fry straight from the fridge; the coating will crisp up nicely. Avoid storing frying ahead of time, as the fried texture is best fresh.
- Crunchy crumbs. For extra crunch, use panko breadcrumbs. They will produce a lighter, flakier crust than standard fine breadcrumbs.
- Cheesy boost. The parmesan in the crumbs adds savory depth. If you prefer, stir a pinch of garlic powder or dried Italian seasoning into the breadcrumbs for extra flavor.
Serving suggestions
Fried Ravioli is a playful appetizer that pairs well with a bright green salad to balance the richness. Try these accompaniments:
- Warm marinara for dipping (as called for in the ingredients).
- A crisp arugula salad with lemon vinaigrette to cut through the fried richness.
- Roasted vegetables or a simple bruschetta for a light, shareable spread.
Storage
Leftovers are best the same day. If you must store, place cooked ravioli in an airtight container and refrigerate for up to 2 days. Reheat on a baking sheet in a 350°F oven for 8–10 minutes to recrisp. Microwaving will warm them but soften the crust.
Flavor variations
- Spicy kick: Add 1/2 teaspoon cayenne or red pepper flakes to the breadcrumbs for heat.
- Herbed crust: Mix 1 teaspoon each of dried basil and oregano into the breadcrumb mixture for an herby crust.
- Cheese-stuffed boost: If you have fresh ravioli filled with cheese, these fry up the same way—just keep an eye on the fry time to ensure the filling is hot.
Why this method works
The three-step dredge (buttermilk, flour, then breadcrumbs plus parmesan) creates multiple layers that help the coating stick and puff slightly when fried. Buttermilk acts as the adhesive and gives a delicate tang, flour gives initial structure, and breadcrumbs provide the crisp texture. Frying in olive oil at a controlled temperature ensures the pasta cooks through while the exterior browns evenly.
Final notes
Simple ingredients, a reliable process, and a short cook time make this Fried Ravioli recipe a go-to for game day, casual dinner parties, or a fun snack. The next time you want something a little indulgent that still comes together quickly, reach for a 25-ounce package of ravioli and follow the steps above. Crispy, cheesy bites and a bowl of warm marinara are all you need to make a memorable dish.
Happy frying—and enjoy every crunchy bite of your Fried Ravioli!
Fried Ravioli
Equipment
- large skillet or deep fryer
- Tongs or slotted spoon
- three shallow bowls or gallon bags
- Paper Towels
- Measuring Cups
Ingredients
- olive oil for frying
- 1 25-ounce package ravioli store-bought (cheese ravioli recommended)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 cups bread crumbs
- 1/4 cup grated Parmesan cheese
- marinara for serving
Instructions
- Heat a few inches of olive oil in a large skillet or deep fryer over medium heat until it reaches 350°F (or is hot enough that a breadcrumb sizzles immediately).
- Set up a dredging station with the buttermilk in one bowl, the flour in a second bowl or gallon bag, and the breadcrumbs in a third bowl or bag.
- Working in batches of about 10 ravioli, dip each ravioli in the buttermilk so all sides are wet.
- Place the wet ravioli in the flour and toss or shake to coat, then return them to the buttermilk to re-moisten all sides.
- Transfer the ravioli to the breadcrumbs and press or shake so each piece is evenly coated with breadcrumbs.
- Carefully add the breaded ravioli to the hot oil in a single layer (do not overcrowd) and fry until golden brown, 1–2 minutes per side.
- Use tongs or a slotted spoon to remove the ravioli and drain on a paper towel–lined plate; sprinkle with grated Parmesan while hot.
- Repeat the breading and frying process with remaining ravioli and serve immediately with marinara for dipping.
Notes
- Use refrigerated cheese ravioli or thaw frozen ravioli before coating.
- Do not boil the ravioli before breading and frying.
- To air fry, cook at 360°F for 3–4 minutes, flip, then cook another 3–4 minutes.
- Fried ravioli can be frozen after cooling for quick reheating later.
- Serve with marinara or other dipping sauces.
