Ravioli Fritte Recipe

Prepare dredging stations

Set up three shallow bowls or pie dishes: one with the flour (spread evenly), one with the beaten eggs mixed with milk (whisk until smooth), and one with the panko mixture (combine panko, 1/4 cup grated Romano, Italian seasoning, garlic powder, onion powder, 1/2 tsp salt, and black pepper).

Dry ravioli

If ravioli are refrigerated and slightly damp, pat each piece dry with paper towels to help the coating adhere. Work in batches of 6–8 to avoid crowding.

Coat ravioli

One at a time: lightly toss a ravioli in the flour to coat completely and shake off excess, dip into the egg mixture letting excess drip back into the bowl, then press firmly into the panko mixture to fully coat. Place each coated ravioli on a wire rack or baking sheet. For a thicker crust, double-dip: return coated ravioli to the egg and panko one more time. Repeat until all ravioli are coated.

Rest before frying

Let the coated ravioli rest on the rack for 10–15 minutes in the refrigerator or at room temperature; this helps the coating set and reduces loss of breading during frying.

Heat oil

Pour oil into a deep, heavy skillet or medium saucepan to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of panko — it should sizzle and brown in about 30–45 seconds.

Fry ravioli

Fry the ravioli in small batches (4–6 pieces) so they don't touch and the oil temperature stays steady. Slide ravioli gently into the oil and fry 1.5–2.5 minutes per side, turning once with tongs, until deep golden brown and crisp. Total fry time is about 3–5 minutes depending on ravioli thickness. Avoid overcrowding.

Drain

Use a slotted spoon or spider to remove ravioli and transfer to a paper towel-lined baking sheet or wire rack set over a sheet pan to drain excess oil. While still hot, lightly dust each piece with the remaining 1/4 cup grated Romano cheese. Sprinkle chopped parsley if using.

Adjust seasoning

Taste one and, if desired, sprinkle a tiny pinch of fine salt over the hot ravioli to enhance flavor.

Warm the marinara in a small saucepan over low heat until just simmering, about 5–7 minutes. Stir in red pepper flakes if you like a bit of heat. Keep warm until ready to serve.

Serve the fried ravioli immediately with the warmed marinara on the side for dipping. Recommend plating: 6 pieces per person with a small ramekin of marinara and a dusting of Romano and parsley.