Fried Ravioli Recipe

Set up station

Arrange three shallow dishes in a row. Put the flour in the first dish. In the second dish, whisk together the eggs and milk until smooth. In the third dish, combine breadcrumbs, grated Parmesan, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; stir to mix.

Pat the ravioli dry with paper towels if they are moist. Working in small batches, dredge each raviolo first in flour (shake off excess), then dip in the egg mixture, allowing excess to drip back into the bowl, and finally press into the breadcrumb mixture so both sides are well coated. Place breaded ravioli on a tray in a single layer while you finish breading. Repeat until all ravioli are coated.

Heat oil

Pour about 1 cup oil into a medium, heavy-bottomed skillet (or use a deep fryer). You want oil about 1/2 to 3/4 inch deep. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with one breadcrumb: it should sizzle and brown in about 30–40 seconds.

Fry ravioli in 2–3 batches. Carefully lower 6–8 breaded ravioli into the hot oil without overcrowding. Fry until golden brown and crisp, about 1.5–2 minutes per side (use tongs or a slotted spoon). Turn once halfway through so both sides are evenly browned. If oil temperature drops, raise heat slightly; if browning too fast, lower heat.

Using a slotted spoon or tongs, transfer fried ravioli to a paper towel-lined plate to drain. Immediately season lightly with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper while still hot. Repeat frying with remaining ravioli, letting oil return to temperature between batches.

Warm the marinara sauce. Arrange fried ravioli on a serving platter. Spoon marinara into a small bowl for dipping or drizzle over the ravioli. Garnish with fresh basil leaves and extra grated Parmesan if desired.

Serve hot. Fried ravioli are best eaten immediately, while crisp.