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.

Fried Ravioli Recipe

Serves 2 Prep Time: Cook Time:


  • 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



Heat 1 inch of oil in a large pot over medium-high heat. Heat to 350 degrees.


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.


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.


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!

Leave a Comment

  • Reply
    June 11, 2011 at 4:23 pm

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

  • Reply
    March 1, 2010 at 5:06 pm

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

  • Reply
    February 28, 2010 at 10:22 am

    Fried pasta, really nothing can get better than that.

  • Reply
    February 26, 2010 at 5:09 pm

    Wow those look good!

  • Reply
    February 25, 2010 at 10:33 am

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

  • Reply
    February 25, 2010 at 4:42 am

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

  • Reply
    February 24, 2010 at 10:28 pm

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

  • Reply
    February 24, 2010 at 7:00 pm

    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!

  • Reply
    February 24, 2010 at 5:09 pm

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

  • Reply
    February 24, 2010 at 4:33 pm

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

  • Reply
    February 24, 2010 at 6:56 am

    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.

  • Reply
    February 23, 2010 at 8:46 pm

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

  • Reply
    Jenn's Food Journey
    February 23, 2010 at 4:52 pm

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

  • Reply
    February 23, 2010 at 4:44 pm

    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!!

  • Reply
    my boyfriend cooks for me
    February 23, 2010 at 4:15 pm

    My stomach just started rumbling…

  • Reply
    Ed Schenk
    February 23, 2010 at 2:57 pm

    Great appetizer!

  • Reply
    Sook @ My Fabulous Recipes
    February 23, 2010 at 9:04 am

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

  • Reply
    CuriousEats - Lissa
    February 23, 2010 at 8:27 am

    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!

  • Reply
    Tasty Italian Cook
    February 23, 2010 at 7:38 am

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

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