Fried Cheese Ravioli Recipe

Bring 2 cups water and 1 tsp salt to a gentle simmer in a medium saucepan. Add ravioli and cook for 2 minutes less than package directions (for fresh/refrigerated, usually 2–3 minutes) so they are just tender but still firm. Drain gently in a colander and spread on a rimmed baking sheet in a single layer to cool. Refrigerate uncovered for 15–20 minutes to dry surface (or pat dry with paper towels).

Set up a breading station with three shallow bowls or plates. In the first bowl place the flour. In the second bowl whisk together the 2 eggs and 2 tablespoons milk until combined. In the third bowl combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp black pepper and 1/2 tsp salt; mix thoroughly.

Working in batches of 6–8 ravioli to avoid crowding, dredge each cooled ravioli lightly in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture so each ravioli is evenly coated. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place breaded ravioli on a clean tray and let rest 5 minutes to set the coating.

Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping one breadcrumb in oil; it should sizzle and brown in about 45–60 seconds.

Fry breaded ravioli in batches of 6–8, careful not to overcrowd, until golden brown and crisp, about 1.5–2 minutes per side. Use a slotted spoon or spider to turn and remove ravioli. If oil temperature drops, raise heat briefly; if oil smokes, lower heat. Maintain temperature close to 325–350°F for best texture.

Transfer fried ravioli to a wire rack set over a baking sheet lined with paper towels to drain. Sprinkle immediately with a light pinch of salt if desired. Repeat with remaining ravioli.

Warm the sauce

Warm the marinara sauce in a small saucepan over low heat or microwave until heated through.

Arrange fried ravioli on a serving platter with a small bowl of warm marinara for dipping. Garnish with extra grated Parmesan and fresh basil leaves. Serve immediately so the ravioli remain crisp.