Fried Ravioli Recipe

Par-cook (if refrigerated/fresh)

If using refrigerated fresh ravioli that are still a bit firm, bring a large pot of salted water to a gentle boil. Cook the ravioli for 1 minute less than the package's recommended time (typically 1–2 minutes) so they are tender but not falling apart. Drain and transfer to a rimmed baking sheet lined with paper towels to cool and dry for 5–10 minutes. If the ravioli are already fully cooked and very soft (frozen ravioli should be thawed), simply pat dry and proceed.

Pat each ravioli dry with paper towels. Excess surface moisture prevents the coating from adhering properly.

Set up three shallow bowls: bowl 1 with the flour (season with 1/4 tsp salt and a pinch of pepper), bowl 2 with the eggs beaten together with 2 tablespoons milk until smooth, bowl 3 with breadcrumbs mixed with 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, remaining 3/4 tsp salt, and 1/2 tsp black pepper.

Working in small batches, dredge each ravioli first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the breadcrumb mixture to coat both sides firmly. Place coated ravioli on a tray and let rest 5 minutes to help the coating adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Pour about 1"–1 1/2" (approximately 3/4–1 cup) of vegetable oil into a heavy skillet or sauté pan and heat over medium-high heat until the oil reaches 350°F (175°C) — or until a breadcrumb sizzles and browns in about 20–30 seconds. If you don't have a thermometer, test with a small piece of breading: it should bubble steadily but not smoke.

Fry the ravioli in a single layer without crowding the pan — about 4–6 pieces per batch depending on pan size. Cook 1.5–2 minutes per side, turning once, until golden brown and crisp. Use a slotted spatula or tongs to turn gently to avoid tearing.

Transfer fried ravioli to a wire rack set over a baking sheet or to paper towels to drain. Lightly season with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Spoon warm marinara sauce into a shallow bowl or small ramekin for dipping. Arrange fried ravioli on a platter, sprinkle with extra grated Parmesan and torn fresh basil leaves. Serve immediately with lemon wedges on the side if desired — a quick squeeze brightens the flavor.