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Homemade Fried Ravioli photo

Fried Ravioli

Crispy, golden fried ravioli served with marinara for dipping.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings

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.