Fried Ravioli Recipe

Prepare dredging stations

Set up three shallow bowls or plates: one with the flour, one with the beaten egg mixed with milk, and one with the breadcrumb mixture. In the breadcrumb bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix thoroughly.

Dry the ravioli

Pat the ravioli dry with paper towels to remove excess moisture. Work with 2–4 raviolis at a time to keep the breading consistent.

Bread the ravioli

Dredge each ravioli in flour, shaking off excess. Dip into the egg mixture until fully coated, then press into the breadcrumb mixture to coat both sides. Place breaded raviolis on a plate and let rest 3–5 minutes to help the coating adhere. For an extra-crisp coating, repeat the egg and breadcrumb step for a double coat (optional).

Heat the oil

Pour about 1 cup vegetable oil into a 10–12-inch skillet to create a shallow layer approximately 1/4–1/2 inch deep. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a breadcrumb dropped in sizzles and turns golden in about 20–30 seconds.

Fry the ravioli

Carefully place breaded ravioli into the hot oil in a single layer without crowding (work in batches if needed). Fry for 1.5–2 minutes per side, or until golden brown and crisp. Use tongs or a slotted spatula to gently turn them.

Drain

Transfer fried ravioli to a paper towel–lined plate to drain excess oil. While still hot, lightly sprinkle with the optional grated Parmesan and red pepper flakes if using.

Warm marinara sauce in a small saucepan over low heat until hot, stirring occasionally, or microwave in a small bowl for 30–45 seconds. Transfer to a small ramekin and garnish with torn basil leaves if desired.

Serve the fried ravioli on a plate with the ramekin of warm marinara alongside for dipping.

Arrange 8 fried raviolis on a starter plate, add the marinara ramekin, and serve immediately while hot and crisp. Recommend napkins — the centers will be hot.