Fried Ravioli Recipe

Prepare ravioli

If ravioli are refrigerated and slightly moist, pat them dry with paper towels. If frozen, thaw fully in refrigerator and pat dry before coating; excess moisture prevents proper breading and causes oil splatter.

Set up breading station

Place the flour in a shallow bowl or plate. In a second shallow bowl, whisk together the eggs and milk until homogeneous. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, salt, black pepper, and dried Italian seasoning; mix thoroughly.

Bread the ravioli

Working in batches of 6–8 ravioli to avoid crowding, dredge each ravioli first in the flour (shake off excess), then dip into the egg mixture, letting excess drip back into the bowl, and finally press into the breadcrumb mixture so both sides are evenly coated. Place coated ravioli on a wire rack or baking sheet. For an extra-crisp shell, double-coat: return each coated ravioli briefly to the egg, then to the breadcrumbs again.

Heat oil

Pour about 1 inch (roughly 1 cup) of neutral oil into a heavy skillet or shallow saucepan. Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one breadcrumb in — it should sizzle and brown in about 30–40 seconds.

Fry the ravioli

Carefully add 4–6 breaded ravioli to the hot oil without overcrowding. Fry for about 1.5–2.5 minutes per side, flipping once with tongs, until golden brown and crisp. Cooking time varies with ravioli thickness and temperature. Adjust heat as needed to maintain ~350°F and avoid burning the crumbs.

Drain and keep warm

Using a slotted spoon or tongs, transfer fried ravioli to a wire rack set over a baking sheet or to paper towels to drain. For multiple batches, keep finished ravioli in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying the rest.

Warm the jarred marinara in a small saucepan over low-medium heat until simmering gently, about 5–7 minutes. Stir in the fresh basil and red pepper flakes if using. Taste and adjust seasoning with salt or pepper as needed. Keep warm until serving.

Arrange fried ravioli on a serving platter. Sprinkle with the 2 tablespoons of freshly grated Parmesan and the chopped parsley if desired. Serve immediately with warm marinara and lemon wedges on the side for an optional bright squeeze.