Fried Ravioli Recipe

Name: Brooklyn's Best Pizza & Pastas Fried Ravioli Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 20 pieces store-bought cheese ravioli (fresh or refrigerated); 1 cups all-purpose flour; 2 pieces large eggs; 3 tbs milk; 1 cups Italian-style breadcrumbs (panko blend optional); 1 tbs grated Parmesan cheese; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; 700 ml neutral oil for frying (vegetable, canola, or peanut); 2 tbs fresh parsley, chopped; 0.5 pieces lemon (optional, for a squeeze); 2 cups store-bought or homemade marinara sauce; 0.25 tsp red pepper flakes (optional)

Inspired by Brooklyn's Best Pizza & Pasta

Time35m

Serves4

Make Fried Ravioli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ravioli

20 pieces store-bought cheese ravioli (fresh or refrigerated)

1 cups 00 bread flour

2 pieces Large eggs

3 tbs Milk

1 cups Italian-style breadcrumbs (panko blend optional)

1 tbs Grated Parmesan cheese

1 tsp Dried oregano

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

Frying & Finish

2.96 cup (700 ml) neutral oil for frying (vegetable, canola, or peanut)

2 tbs Fresh parsley, chopped

1/2 pieces lemon (optional, for a squeeze)

Dipping Sauce (Marinara)

2 cups store-bought or homemade marinara sauce

1/4 tsp red pepper flakes (optional)

Method

Prep

Dry and set up breading station

Pat ravioli dry with paper towels if they are moist. Arrange three shallow bowls or wide plates: one with the all-purpose flour, one with the beaten eggs mixed with milk, and one with the breadcrumbs mixed with Parmesan, dried oregano, garlic powder, salt, and pepper.

Heat oil

Pour about 2 to 3 inches (roughly 700 ml) of neutral oil into a heavy-bottomed saucepan or deep skillet. Heat over medium-high heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Prepare sauce

Warm the marinara sauce in a small saucepan over low heat until gently simmering; keep covered on the lowest heat so it stays warm while you fry. Stir in red pepper flakes if using.

Breading

Working with a few ravioli at a time (3–4), dredge each piece first in flour, shaking off excess so there is a light coating. This helps the egg adhere.

Dip the floured ravioli into the egg mixture, coating both sides thoroughly and allowing excess to drip off for 1–2 seconds.

Press the egg-coated ravioli into the breadcrumb mixture, turning to coat completely. Press gently so breadcrumbs adhere well. Set each breaded ravioli on a wire rack or parchment-lined tray. Repeat until all ravioli are breaded.

Frying

Bring the oil back to 350°F (180°C) if it cooled during breading. Fry in small batches (3–5 pieces depending on pan size) so the oil temperature stays steady and ravioli don't touch.

Carefully add the breaded ravioli to the hot oil with tongs or a spider skimmer. Fry for 2 to 3 minutes per side, turning once, until golden brown and crisp. Total frying time is usually 4–5 minutes, depending on ravioli thickness and oil temperature.

Remove fried ravioli with a slotted spoon to a wire rack or paper towel-lined tray to drain for 1–2 minutes. Sprinkle immediately with a pinch of salt and some chopped parsley. If using lemon, squeeze lightly over the ravioli now for brightness.

Serve

Arrange the fried ravioli on a serving plate. Serve hot with warmed marinara in a bowl for dipping. Offer additional grated Parmesan and red pepper flakes at the table if desired.

Leftovers can be reheated in a 200°C (400°F) oven for 5–8 minutes to re-crisp, but are best eaten immediately.