Fried Ravioli Recipe

Thaw/Pat Dry

If ravioli are frozen, thaw in the refrigerator until pliable (several hours or overnight). Pat each ravioli dry with paper towels to remove surface moisture so breading adheres.

Set up breading

In three shallow bowls or plates arrange: 1) flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper; 2) beaten eggs with 2 tablespoons milk whisked until combined; 3) breadcrumbs mixed with 1 tablespoon grated Parmesan, 1/4 teaspoon garlic powder, and remaining 1/4 teaspoon pepper. Label them flour, egg, crumb.

Working in batches of 6–8 ravioli to avoid overcrowding, dredge each piece first in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumb mixture to fully coat both sides; for an extra-crisp double coating, return to the egg wash and then a second layer of breadcrumbs. Place breaded ravioli on a baking sheet in a single layer and repeat until all are coated.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 to 2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 30–45 seconds, the oil is ready.

Fry the breaded ravioli in batches (do not overcrowd) for 2 to 3 minutes per side, turning once with a slotted spoon or spider, until golden brown and crisp. Total fry time is typically 3–5 minutes per ravioli depending on size and thickness. Monitor temperature and adjust heat to keep oil near 350°F.

Use a slotted spoon to transfer fried ravioli to a wire rack set over a baking sheet or paper towel–lined plate to drain. Sprinkle lightly with additional salt while hot if desired. Repeat with remaining ravioli.

Warm marinara sauce in a small saucepan or microwave. Arrange fried ravioli on a platter, garnish with thinly sliced basil and a dusting of extra grated Parmesan. Serve immediately with warm marinara for dipping.