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Ingredients
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Ravioli
Breading
Frying
Serving
Method
Prep
- 1
Thaw (if needed) and dry ravioli
If ravioli are frozen, let sit at room temperature 10–15 minutes so they separate slightly (do not fully thaw). Pat each ravioli dry with paper towels to remove surface frost or moisture. Dry ravioli help the breading adhere and reduce splatter.
- 2
Set up breading station
Place flour in a shallow bowl. In a second shallow bowl, whisk eggs and milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix well.
Breading
- 3
Coat ravioli
One at a time: dredge a ravioli in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Press into the breadcrumb mixture, turning to coat thoroughly and pressing breadcrumbs onto edges. Place breaded ravioli on a wire rack or baking sheet. Repeat for all 12 pieces. For a thicker crust, double-dip: return each breaded ravioli to the egg wash and breadcrumbs for a second coat.
- 4
Rest before frying
Let breaded ravioli rest on the rack for 10 minutes; this helps the coating set and reduces falling-off breadcrumbs during frying.
Fry
- 5
Heat oil
Pour oil into a wide, heavy skillet or sauté pan to a depth of about 1/2 inch (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately and browns in ~15–20 seconds. If you don't have a thermometer, maintain a steady medium-high heat—oil should shimmer but not smoke.
- 6
Fry ravioli in batches
Working in a single layer, add 4–6 ravioli to the hot oil without overcrowding. Fry 1.5–2.5 minutes per side, turning once with tongs, until golden brown and crisp. Adjust time depending on whether ravioli were frozen (longer) or fresh (shorter). Use a slotted spoon or tongs to transfer fried ravioli to a paper towel–lined plate or wire rack to drain. Repeat with remaining ravioli, maintaining oil temperature (reduce heat slightly if oil gets too hot).
- 7
Finish
If any pieces are not uniformly browned, re-fry briefly (15–30 seconds) until evenly golden. Taste one to check that the filling is hot; if not, place finished ravioli on a baking sheet in a 200°F (95°C) oven for a few minutes to heat through while you finish frying the rest.
Serve
- 8
Plate and garnish
Transfer toasted ravioli to a serving platter. Sprinkle chopped parsley and optional grated Parmesan over the top.
- 9
Serve with sauce
Place warm marinara in a small bowl for dipping alongside the ravioli, or spoon marinara onto the platter for passing. Serve immediately so the ravioli remain crisp.