Fried Ravioli Recipe

Prepare dredging stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with the milk until combined. In a third bowl combine the breadcrumbs, grated Parmesan, garlic powder, dried Italian seasoning, 1 tsp kosher salt and 1/2 tsp black pepper; mix well.

Dry ravioli if needed

If your ravioli are refrigerated and slightly wet, pat them dry with paper towels so the coating adheres better.

Coat ravioli

Working in batches of 6–8 to avoid overcrowding, dredge each ravioli in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to fully coat. Place coated ravioli on a wire rack set over a sheet pan. Repeat until all ravioli are coated.

Heat oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet so it is about 2–3 inches deep. Attach a thermometer and heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry ravioli

Fry the ravioli in batches (6–8) for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature between 330–360°F (165–182°C) by adjusting heat as needed. Do not overcrowd the pan to keep temperature stable.

Drain and rest

Using a slotted spoon or spider, transfer fried ravioli to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle lightly with a pinch of salt. Allow resting 1–2 minutes to crisp further.

Warm the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Stir in the tomato paste and cook 1 minute to caramelize slightly.

Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes (if using). Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 15–20 minutes to meld the flavors and slightly thicken. Taste and adjust seasoning as needed.

Remove from heat and stir in torn fresh basil leaves if using.

Spoon warm house red sauce into a serving bowl or small individual dipping bowls.

Arrange fried ravioli on a platter or plates. Sprinkle with grated Parmesan and chopped fresh parsley. Serve immediately with lemon wedges on the side for a bright squeeze if desired.