Fried 3-cheese Ravioli Recipe

Set up

Place three shallow bowls or wide containers in a row. Put the flour in the first bowl. In the second bowl, whisk the eggs with the milk until smooth. In the third bowl, combine the breadcrumbs, grated Parmesan, 1/2 tsp sea salt, and 1/4 tsp black pepper; mix thoroughly.

If using refrigerated ravioli, pat each piece dry with paper towels to remove excess moisture—this helps the breading adhere and prevents splattering during frying.

Work in small batches. Using tongs or a fork, dredge each ravioli in flour, shaking off excess; dip into the egg mixture, letting excess drip back into the bowl; then press into the breadcrumb mixture to coat completely. For an extra-crisp coating, repeat the egg dip and breadcrumb press to double-coat. Place breaded ravioli on a baking sheet in a single layer while you bread the rest.

Heat oil

Pour 3–4 cups of neutral oil into a deep, heavy skillet or a wide pot to a depth of about 1 to 1-1/2 inches (as listed). Attach a thermometer to the pot (if available) and heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test oil by dropping one breadcrumb piece in — it should sizzle and brown slowly, not burn immediately.

Fry in batches of 6–8 ravioli, being careful not to overcrowd the pan (overcrowding drops the oil temperature and yields greasy results). Fry each batch for about 2 to 3 minutes, turning once with tongs, until golden brown and crisp on both sides.

Use a slotted spoon or spider to transfer fried ravioli to a paper towel–lined tray to drain. While still hot, sprinkle lightly with the 1 tsp kosher salt (or flaky sea salt) so the salt sticks to the warm breading.

If you like, rewarm the marinara sauce in a small saucepan over medium-low heat until gently simmering; stir in 1/4 tsp red pepper flakes if using. Keep warm.

Transfer drained ravioli to a serving platter. Sprinkle with chopped parsley and the optional grated Pecorino or extra Parmesan. Serve immediately with warm marinara and lemon wedges if desired.

Safety note: Let fried ravioli rest 1 minute to avoid very hot cheese bursts, then enjoy carefully.