Crispy Fried Ravioli Recipe

Prepare ravioli

If using frozen ravioli, thaw slightly until they can be separated but are still cold — this helps them hold shape during frying. Pat each ravioli dry with paper towels to remove surface ice or excess moisture.

In a shallow bowl, whisk together the buttermilk, egg, 1 tsp salt and 1/4 tsp black pepper until smooth. This mixture will both flavor and help the coating adhere.

Working in small batches, dip each ravioli into the buttermilk-egg mixture, coating both sides fully. Let excess drip off before proceeding to the breadcrumb coating.

In a second shallow bowl or on a rimmed plate, combine 1 1/2 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly so the cheese and seasonings are evenly distributed.

Press each buttermilk-dipped ravioli into the breadcrumb mixture, pressing gently so breadcrumbs adhere to both sides and the edges. For extra-crispy double coating (optional), return the breaded ravioli briefly to the buttermilk mixture and then re-coat in breadcrumbs.

Place coated ravioli on a parchment-lined tray in a single layer. Let rest 5–10 minutes at room temperature to allow the coating to set; this reduces loss of coating in the oil.

Pour about 1 cup vegetable oil into a 10-inch skillet (or enough to reach ~1/4–1/2 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in about 30–40 seconds.

Working in batches (do not overcrowd), gently place 3–4 breaded ravioli into the hot oil. Fry 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Cooking time depends on ravioli thickness and oil temperature; adjust heat to maintain steady sizzle without burning.

Use a slotted spoon or tongs to transfer fried ravioli to a paper towel-lined plate to drain. Lightly season with a pinch of salt while hot, if desired. Repeat with remaining ravioli, adding a bit more oil if the pan gets too dry.

Warm the marinara sauce in a small saucepan over low heat or in the microwave until hot. Spoon the sauce into a small bowl for dipping or spread on a serving plate.

Arrange the crispy fried ravioli on a platter around the marinara or in a single layer. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan. Serve immediately while hot and crunchy.