If you love ravioli, then these Crispy Fried Ravioli are going to blow your mind. Cheesy and flavorful with a slight crunch, this dish with a side of marinara is absolutely scrumptious.
Crispy Fried Ravioli
Ravioli alone is so yummy, but when you bread it in herbaceous breadcrumbs and crunchy Panko before frying, it just gets even better. These amazing Crispy Fried Ravioli make a great snack with your favorite dipping sauces, or as part of dinner. Family-friendly, this dish will make everyone at the table happy. Also, this fried ravioli recipe is versatile, so if you’re missing an ingredient, you can make substitutions as needed and still have crisp and flavorful pasta to enjoy. You’re going to love the excellent flavors of this ravioli variation.
Here’s what you need to make it
For these crispy fried ravioli, you will need Cheese ravioli (thawed), Buttermilk, and All-purpose flour. You’ll be using two types of breadcrumbs: Italian breadcrumbs and Panko breadcrumbs. And lastly, you’ll need Corn oil (for frying) and Parmesan cheese. Marinara sauce is for dipping.
How to make fried ravioli
- Coat the ravioli. In a large bowl, pour in the buttermilk and then add 20 pieces of cheese ravioli. Make sure they are fully coated. (You will be working in batches, so only 20 ravioli at a time to avoid overcrowding.)
Dredge the ravioli in flour. Place the flour in a gallon-sized ziplock bag. Then transfer the ravioli into the bag, seal it, and toss it around to coat each ravioli evenly. Now transfer the ravioli back into the buttermilk bowl.
- Prepare the seasoned dredge. In another gallon-sized ziplock bag, add the flour, Italian breadcrumbs, Panko, and grated Parmesan cheese. Seal the bag and toss it to mix all the ingredients together. Then add the ravioli and toss again to coat evenly. Place the dredged ravioli on a foil-lined baking sheet until all the batches are done.
Heat the oil. Fill a heavy-bottomed pot with about 2 inches of corn oil and bring the heat to medium-high (about 325 degrees Fahrenheit on an instant-read thermometer).
- Fry the ravioli. Fry each batch for about 1-2 minutes on each side, or until they are golden brown. Use a slotted spoon to remove the crispy fried ravioli from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve with marinara sauce and enjoy.
Add-ins and substitutions
- Buttermilk substitute- If you have no buttermilk, you can easily make your own by combining 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. After about 5 minutes, you have a buttermilk substitute.
- Plain breadcrumb substitute- If you only have plain breadcrumbs, just add dried herbs to them and give them a good stir (or shake in a bag) to season them.
- Sauce additions- Marinara isn’t the only sauce that tastes great with these crispy fried ravioli. You can also serve them with ranch, Pomodoro sauce, or any of your other favorites.
Make it healthier by toasting them
If you prefer not to deep fry the ravioli, you can prepare them up until right before cooking, and bake them instead. Just lay them on a baking sheet lined with foil and spray both sides of the breaded ravioli with cooking spray. Bake at 375 degrees until golden brown.
How to serve them
Crispy fried ravioli makes a great snack, so you could serve it all on its own with just a side of your favorite dipping sauce, including bleu cheese dressing, marinara sauce, Pomodoro sauce, or ranch. If you want to add these to a meal, then try this crispy pasta dish alongside Garlic Herb Steak Bites, Blackened Cajun Shrimp, or Spinach Salad.
More pasta recipes to try!
Crispy Fried Ravioli
Dredge ravioli in buttermilk
- Start off by pouring 2 cups of buttermilk into a large bowl. Then add about 20 pieces of cheese ravioli into the bowl. Make sure to coat each ravioli in the buttermilk. You will need to work in batches. You’ll need a total of 20 ounces of ravioli for the whole recipe.
- Now add 2 cups of all-purpose flour into a gallon-size Ziploc bag￼.￼
Coat in flour
- Now transfer about 20 buttermilk dredged ravioli into the bag of flour. Then seal the bag shut and toss it around to coat each ravioli evenly. ￼Don’t add too many at once. You want to work in batches to avoid overcrowding.
Add them back to the buttermilk
- Then transfer the flour-dredged ravioli back into the buttermilk.
Toss in the seasoning
- ￼￼In a separate gallon-sized ziplock bag, add 2 cups of all-purpose flour, 1 1/2 cups Italian bread crumbs, 1 1/2 cups panko bread crumbs, and 1/2 cup grated Parmesan cheese. Close the bag tightly and toss it around to mix the dry seasoning. Then add the buttermilk-dredged ravioli into the seasoning. Toss to coat.
- Then transfer the dredged ravioli onto a baking sheet lined with foil. Continue doing this with the rest of the ravioli.
Deep fry and serve
- Fry the ravioli in batches for about 1-2 minutes on each side or until golden brown. Use a slotted spoon to transfer the fried ravioli onto a plate lined with paper towels. This will help absorb any extra oil.
- Serve warm with marinara sauce. ￼￼￼￼￼