Fried Ravioli

This past weekend I had a pot of spaghetti sauce simmering on the stove and the aroma coming from the kitchen had my mouth watering and my stomach rumbling. Yet the sauce still had a couple of hours to cook. What’s a girl to do? Aside from sneaking a few “quality taste tests” the other option is to make a quick appetizer to quiet our hunger until the sauce is ready. Enter these crispy fried cheese ravioli. They are quick.  They are easy. And they are oh so addictive.

I am not quite sure why I never thought to make these before. I have seen them on numerous menus and tried them at restaurants a few times but I had never made them at home before last weekend. If I would’ve known how easy they are I would’ve done it a whole lot earlier. What makes them so quick and easy is the pre-made ravioli. For this recipe, store-bought ravioli is your friend, you can find them in the refrigerated section with the other fresh pastas and they cook up in a snap. There are several varieties but I think cheese works best with these. And if you can find it, four cheese would be even better.

The Recipe

  • Serves 2
  • Prep time:
  • Cook time:

Ingredients:

  • oil for frying
  • 1 large egg
  • 1/3 cup whole milk
  • 1/4 cup panko bread crumbs
  • 1/4 cup plain bread crumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 10 refrigerated store-bought ravioli
  • shredded Parmesan cheese

Instructions:

  1. Heat 1 inch of oil in a large pot over medium-high heat. Heat to 350 degrees.
  2. In one bowl whisk together egg and milk. In another bowl combine panko, plain bread crumbs, basil, oregano and kosher salt. Dip each ravioli in egg/milk wash and then in bread crumbs. Then repeat the process to double coat the ravioli.
  3. Once the oil reaches 350 degrees, fry the ravioli in batches until golden brown about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Allow to cool several minutes.
  4. Transfer to a serving platter and sprinkle with Parmesan cheese. Serve.

I didn't have any at the time but these would be delicious dipped in some warm marinara sauce. Enjoy!

  • http://www.tasty-italian-cooking.com Tasty Italian Cook

    I love this idea! And the photo makes them look so good! These would be perfect as an antipasto! Yum.

  • http://curiouseats.blogspot.com CuriousEats – Lissa

    Yeahhh! This looks delicious. I bet the panko makes a big difference in the texture versus 100% bread crumbs. I’ve tried to make this once before but it seemed like a lot of breading. What brand ravioli did you use? Thanks!

  • http://myfabulousrecipes.blogspot.com Sook @ My Fabulous Recipes

    Oh I LOVE fried ravioli! These look perfectly crisp and flavorful!

  • http://detroiteats.wordpress.com Ed Schenk

    Great appetizer!

  • http://myboyfriendcooksforme.blogspot.com my boyfriend cooks for me

    My stomach just started rumbling…

  • http://theessenceofwomanhood.blogspot.com/ redkathy

    Oh wow these are fabulous!!! The photo, so real I tried to eat one. My first thought… My son would love ‘em, he’s the king of fried food! He’s not a big red sauce fan these would be perfect!!

  • http://jennsfoodjourney.blogspot.com Jenn’s Food Journey

    As always, the picture is amazing! I love fried ravioli…and dip them in homemade sauce…my mouth is watering!!!

  • http://myblog.imagine24.net GrilledShane

    If only I wasn’t trying to eat healthy I would make these right now. These look amazing and yet so simple. Yum!

  • Barr

    Local food authorities in St. Louis claim (its more than a claim actually, its true) we are the birth place of the “toasted ravioli.” Originated in The Hill area, an italian american neighborhood in the subs of St. Louis.

    Thought you might find that interesting.

  • http://pookiepantry.blogspot.com rita

    saw these on tastespotting and they look awesome. i def have to try these out; thanks for posting!

  • Jen

    These look incredible! Silly question, but what kind of oil do you recommend for frying?

  • http://www.lifesambrosia.com Deseree

    Thank you everyone for your comments! And thank you Barr for the info, I never knew that :) Jen- Not a silly question at all! I like to fry in canola oil because it doesn’t have any trans fat and is relatively inexpensive. I would never deep fry in olive oil because it doesn’t have as high of a smoke point. Hope this helps!

  • http://dishingupdelights.blogspot.com Esi

    I made something similar once. You’re right..quite addictive!

  • http://www.przepisy.pure.pl przepisy

    Great recipe!!! I love it:)!!!

  • http://quiltsbagsgardens.blogspot.com/ kathy

    Des…made this last night…….made a small change. Since we do not eat fried foods, I oven-fried them and they were delish!

  • http://myonlinemeals.com/ Jamie

    Wow those look good!

  • Casi

    Fried pasta, really nothing can get better than that.

  • http://megbakinginpearls.blogspot.com/ Megan

    Wow, this sounds delicious! All the seasonings look so great, and of course anything fried is going to be a winner in my book ;)

  • Gary

    Loved these… made them and froze a batch for another time. Wish I could find them pre-made as the kids love them.

A little bit about me...

My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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