Fried Ravioli Recipe

Dry ravioli

If using refrigerated or fresh ravioli, place them on a wire rack or a tray lined with paper towels for 10–15 minutes so the surface dries slightly. Slightly drier ravioli bread more evenly and reduce oil splatter.

Make breading station

Set up three shallow dishes: 1) flour seasoned with 1/4 tsp salt and a pinch of pepper; 2) beat the 2 eggs with 2 tablespoons milk until smooth; 3) combine breadcrumbs, grated Parmesan, Italian seasoning, remaining 3/4 tsp salt, and 1/2 tsp pepper. Place the ravioli nearby for quick dredging.

Working in small batches (6–8 ravioli at a time), dredge each ravioli in the seasoned flour, shaking off excess.

Dip the floured ravioli into the egg wash, letting excess drip back into the bowl.

Press the ravioli into the breadcrumb mixture, coating both sides. For an extra-crisp double-coating, repeat: return the coated ravioli to the egg wash and then again to the breadcrumbs.

Place breaded ravioli on a wire rack (not touching) while you heat the oil. If you won't fry immediately, refrigerate the rack-covered tray for 10–15 minutes to help set the coating.

Pour about 1 cup of vegetable oil into a heavy skillet (cast iron or stainless) to reach roughly 1/4–1/2 inch depth. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer, or a small breadcrumb dropped in sizzles and browns in about 30–40 seconds.

Fry breaded ravioli in batches—do not overcrowd the pan. Cook 2–3 minutes per side, turning gently with tongs, until golden brown and crisp. Adjust heat to maintain 325–350°F so the filling warms through without burning the crust.

Use a slotted spatula to transfer fried ravioli to a paper-towel-lined plate or wire rack to drain. Lightly season with a pinch of salt while still hot.

Warm the marinara sauce in a small saucepan or microwave until hot. Arrange fried ravioli on a platter with a bowl of marinara for dipping.

Garnish with grated Parmesan and chiffonade basil if using. Serve immediately with lemon wedges on the side for a bright squeeze if desired.