Fried Ravioli Recipe

Make the sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste. Add dried oregano, red pepper flakes, sugar (if using), and 1/2 tsp salt. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt; stir in chiffonade basil at the end. Keep warm on the lowest heat.

Prepare breading station

Set up three shallow bowls: one with 1 cup flour seasoned with 1 tsp salt, one with beaten eggs mixed with 2 tablespoons milk or water, and one with the breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp black pepper. Mix thoroughly so crumbs are evenly seasoned.

Bread the ravioli

Pat each ravioli dry with paper towels. Working in batches of 6–8, dredge ravioli first in flour (shake off excess), then dip into the egg wash, allowing excess to drip off, then press into the breadcrumb mixture to fully coat. For a thicker crust, double-dip: return to the egg briefly and coat again in breadcrumbs. Place breaded ravioli on a rack while you heat the oil.

Heat the oil

Pour about 1–2 cups vegetable oil into a heavy-bottomed skillet (enough to come roughly 1/2–3/4 inch up the sides) and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle immediately and brown in ~30–40 seconds.

Fry ravioli

Fry breaded ravioli in batches, careful not to crowd the pan, for 1 to 1 1/2 minutes per side until golden brown and crisp. Use a slotted spoon or tongs to turn. If using frozen ravioli, add 30–60 seconds to cooking time. Transfer fried ravioli to a paper towel-lined rack or plate to drain briefly and keep warm in a 200°F (95°C) oven if needed.

Safety note

Monitor oil temperature between batches and adjust heat so the oil stays near 325–350°F. If oil smokes, lower the heat or remove the pan from the burner until it cools slightly.

Spoon warm marinara into a shallow bowl or small serving dish for each person or plate a few tablespoons of sauce on each plate.

Arrange 6 fried ravioli per serving over or beside the marinara. Sprinkle each portion with grated Parmesan and chopped parsley or basil.

Serve immediately while hot and crispy. Provide extra marinara for dipping.