Fried Ravioli Recipe

If using refrigerated ravioli, pat each piece dry with paper towels to remove excess moisture. If frozen ravioli, thaw in the refrigerator and pat dry before breading. Lightly season ravioli with 1 tsp salt to enhance flavor.

Arrange three shallow containers for a standard breading station: one with flour, one with beaten eggs mixed with milk, and one with seasoned breadcrumbs (see next section).

Place 1 cup flour in the first shallow dish.

In the second dish, beat 2 large eggs with 3 tablespoons milk until combined and slightly frothy.

In the third dish, combine 1.5 cups breadcrumbs, 2 tablespoons grated Parmigiano-Reggiano, 1 teaspoon dried Italian seasoning, and 1 teaspoon black pepper. Stir to distribute evenly.

Working in batches of 6–8 ravioli to avoid overcrowding, dredge each ravioli in flour and shake off excess. Then dip into the egg mixture, letting excess drip off. Finally press into the breadcrumb mixture to coat thoroughly, pressing gently so crumbs adhere.

For an extra-crisp double coating (optional): after the first breadcrumb coat, dip again in egg and re-coat in breadcrumbs. Place breaded ravioli on a wire rack set over a baking sheet while you finish breading the rest.

Pour about 1 cup of oil into a 10–12 inch skillet (enough to reach roughly 1/4–1/2 inch depth) and heat over medium-high heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and turns golden within 10–15 seconds.

Carefully add breaded ravioli in a single layer without crowding the pan (6–8 at a time). Fry 1.5–2.5 minutes per side, turning once with tongs or a slotted spatula, until both sides are golden brown and crisp. Total fry time depends on ravioli thickness; ensure internal filling is heated through.

Using a slotted spoon or spatula, transfer fried ravioli to a wire rack or paper towel-lined plate to drain. If using a wire rack, keep them single-layered so they remain crisp. Repeat with remaining ravioli, adjusting heat as needed to maintain oil temperature between 325–350°F (160–175°C).

While still hot, sprinkle the fried ravioli with 1 tablespoon chopped fresh parsley and an extra tablespoon of grated Parmigiano-Reggiano if desired.

Serve immediately with warm marinara sauce for dipping and lemon wedges on the side (squeeze a bit of lemon over the ravioli for brightness, if you like).