Deep Fried Ravioli Recipe

Drain and dry

If using refrigerated ravioli, gently pat each ravioli dry with paper towels to remove excess moisture. If they are slightly wet from packaging, drying prevents oil splatter and helps breading adhere.

Freeze briefly (optional but recommended)

Arrange the ravioli in a single layer on a parchment-lined baking sheet and freeze for 15–20 minutes. This firms them slightly so they hold filling during frying and reduces the chance of bursting.

In a shallow dish combine the flour, salt, black pepper, paprika, and garlic powder. Mix to evenly distribute seasonings.

In a second shallow bowl whisk the eggs with the milk until smooth.

In a third shallow bowl combine the breadcrumbs and grated Parmesan. If you want extra crunch, use half panko and half regular breadcrumbs.

Working in batches of 6–8 ravioli, dredge each ravioli first in the seasoned flour, shaking off excess.

Dip the floured ravioli into the egg mixture, coating evenly and letting excess drip back into the bowl.

Press the ravioli into the breadcrumb mixture, coating thoroughly on both sides. For a thicker crust, repeat the egg wash and breadcrumb step once more.

Place breaded ravioli on a wire rack set over a baking sheet. Let rest 5–10 minutes to help the coating set before frying.

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 1½–2 inches (roughly 3–5 cm). Attach a deep-fry thermometer and heat the oil to 350°F (175°C).

When oil reaches temperature, carefully add a single batch of 6–8 breaded ravioli, taking care not to overcrowd the pot. Fry, turning occasionally with a slotted spoon or spider, until golden brown and crisp, about 2–3 minutes total.

Using a slotted spoon, transfer the fried ravioli to a paper towel–lined tray or wire rack to drain. Season immediately with a light sprinkle of salt if desired.

Repeat frying remaining ravioli, returning the oil to 350°F between batches if temperature drops. This should take about 3–4 batches depending on pot size.

Warm the marinara sauce in a small saucepan or microwave until heated through.

Arrange warm fried ravioli on a serving platter. Serve with warmed marinara for dipping, garnish with fresh basil leaves and extra grated Parmesan if using.

Serve immediately while hot and crisp.