Fried Ravioli Recipe

Prep ravioli

If using refrigerated ravioli, pat each piece dry with paper towels. If using frozen ravioli, thaw according to package directions and drain well, then pat dry. Drying prevents excess moisture that will cause breading to slip off.

Optional extra-cheese filling (if you want to reinforce filling)

In a medium bowl combine ricotta, grated Parmesan, shredded mozzarella, 1 large beaten egg, chopped parsley, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and well combined. If you prefer not to open ravioli, you can skip adding additional filling and just bread the prefilled ravioli.

If you added extra filling: using a small piping bag or spoon, gently open a seam in each ravioli (if feasible) and add about 1/2 teaspoon of the ricotta mixture to each pocket, then reseal edges by pressing gently. Work carefully to avoid tearing the pasta.

Set up breading station

Place the 3 breading components in separate shallow dishes: flour (season with a pinch of salt and pepper), beaten eggs mixed with 2 tablespoons milk, and combined panko + Italian breadcrumbs with dried oregano, dried basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix crumbs so seasonings are even.

Bread the ravioli

Working in batches of 6–8, dredge each ravioli first in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture, coating both sides. For an extra-crisp double coat, repeat: dip again into the egg wash and press into breadcrumbs a second time. Place breaded ravioli on a wire rack set over a baking sheet to rest for 5–10 minutes so coating adheres.

Heat oil

Pour about 1" (approx. 1 cup) of vegetable oil into a heavy skillet (cast-iron or 10" sauté pan) and heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one breadcrumb into oil — it should sizzle and become golden within 30 seconds.

Fry ravioli

Working in small batches (to avoid crowding), gently add breaded ravioli to hot oil and fry 1½–2 minutes per side, turning once with tongs, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F. Remove to a paper towel-lined plate or wire rack and immediately season lightly with a pinch of salt. Repeat with remaining ravioli and replenish oil level if necessary.

Oven finish (optional)

If you prefer to keep all ravioli warm or ensure any thicker ones are heated through, preheat oven to 200°F (95°C) and keep fried ravioli in a single layer on a baking sheet in the oven while finishing remaining batches.

Warm marinara: Gently heat 1 cup marinara in a small saucepan over low heat until simmering, or microwave until hot (about 1–2 minutes). Keep covered and warm.

Plate and serve: Spoon 2–3 tablespoons of warm marinara onto each appetizer plate or a communal dipping bowl. Arrange 6 breaded fried ravioli per serving around the sauce. Sprinkle 1 teaspoon grated Parmesan over the ravioli and garnish with torn basil leaves. Serve immediately with lemon wedges if desired for a bright squeeze.