Fried Ravioli

Fried Ravioli at a glance

• 🕒 Total Time: ~30 minutes
• 👪 Servings: 4–6
• 🍝 Cuisine Type: Italian-American / Appetizer
• 🧂 Flavor Profile: Crispy, golden breaded ravioli with a cheesy center, finished with Parmesan and served with warm marinara for dipping
• 📖 Dietary Info: Contains gluten, dairy, and eggs; vegetarian if using cheese ravioli
• 📦 Storage Notes: Best enjoyed immediately while hot and crispy; leftovers can be refrigerated up to 2 days and reheated in the oven or air fryer to re-crisp
• ⭐ Why You’ll Love It: A nostalgic restaurant favorite that’s easy to make at home. Crunchy on the outside, melty on the inside, and impossible not to snack on.

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Why I Love This Recipe

This is one of those recipes that feels like restaurant magic but is wildly easy at home. Store bought ravioli gets a quick dunk in egg wash, a roll in seasoned panko (hello Tuscan Blend), then straight into hot oil for a golden, crunchy exterior and melty center. It’s perfect for game day, casual entertaining, or when you just want something snacky and cozy with a glass of wine. Bonus points for using Dalkin&Co Tuscan Blend for instant flavor without overthinking it.

And the best part, you can truly use any ravioli filling you love. Cheese, meat, spinach ricotta, mushroom, even lobster if you’re feeling fancy. Whatever’s hanging out in your fridge works here, which makes this recipe super flexible and perfect for last minute entertaining or pantry dinners. Every filling brings its own vibe, so you can make this over and over again and it never feels the same twice.

Ingredients

• Vegetable Oil - Avocado, canola or peanut oil also work for frying.
• Milk - Any dairy works, but almond, oat, or cashew milk keeps it dairy-free; buttermilk adds richness if dairy isn’t an issue for you.
• Panko Bread Crumbs - Regular breadcrumbs or crushed crackers; gluten-free panko also works.
• Flat-Leaf Parsley - Basil, cilantro, or chives—whatever fresh herb is calling your name.
• Store-Bought Ravioli - Any flavor ravioli (cheese, mushroom, butternut squash or meat-filled).
• Parmesan - Pecorino Romano, Asiago, Grana Padano, or nutritional yeast for a dairy-free swap.
• Herbs to Garnish - Microgreens, arugula, or a squeeze of lemon zest for a bright finish.
• Marinara Sauce - Homemade tomato sauce, arrabbiata for spice, or creamy pesto if you’re feeling it.
• Kosher Salt + Fresh Cracked Black Pepper - Any sea salt or Dalkin&Co Flake salt; swap black pepper for Aleppo pepper or red chili flakes for a gentler heat.

*For a full list of ingredients and instructions please see recipe card below

Substitutions & Swaps

🥟 Ravioli Options

• Cheese ravioli — classic and always a hit.
• Spinach and ricotta ravioli — adds a little veggie moment.
• Mushroom ravioli — earthy and extra savory.
• Meat-filled ravioli — heartier and more filling.
• Gluten-free ravioli — works well, just handle gently when breading.

🍞 Breading Variations

• Italian-style breadcrumbs — easy and flavorful.
• Panko breadcrumbs — extra crunchy texture.
• Crushed crackers — buttery and nostalgic.
• Cornflake crumbs — ultra crispy and fun.
• Gluten-free breadcrumbs — great swap for gluten-free needs.

🧀 Cheese & Flavor Boosters

• Parmesan — salty and classic.
• Pecorino Romano — sharper and bolder.
• Add garlic powder or onion powder — extra savory depth.
• Italian seasoning or dried oregano — leans into pizza-shop vibes.
• Red pepper flakes — for a little heat.

🧈 Cooking Method Swaps

• Deep-fry — classic golden, crispy result.
• Pan-fry — uses less oil and still gets great crunch.
• Air fryer — lighter option, spray generously with oil for best texture.
• Oven-baked — not traditional, but works if you flip halfway through.

🍅 Dipping Sauce Options

• Marinara — the classic choice.
• Vodka sauce — creamy and indulgent.
• Alfredo or garlic cream sauce — rich and cozy.
• Pesto — bright and herby contrast.
• Spicy arrabbiata — for heat lovers.

🌿 Finishing Touches

• Lemon zest — unexpected but delicious pop.
• Fresh parsley or basil — brightens everything.
• Extra grated cheese — always welcome.

How to Make Fried Ravioli

Step 1: In a large heavy-bottomed pan, heat the oil over medium heat.

In one shallow bowl, whisk together the egg and milk. In another bowl, mix the panko, Dalkin&Co Tuscan Blend, and chopped parsley.

Step 2: Dip each ravioli into the egg-milk mixture, letting the excess drip off, then coat in the seasoned breadcrumb mixture. Press gently to help the crumbs stick. Transfer to a plate and repeat with the remaining ravioli.

Step 3: Once the oil is hot (about 350°F), fry the ravioli in batches, turning occasionally, until golden brown—about 60 to 90 seconds per side.

Step 4: Use a slotted spoon or tongs to transfer the fried ravioli to a paper towel-lined plate to drain.

Step 5: While hot, sprinkle generously with freshly grated Parmesan, season with salt and pepper, and top with chopped herbs.

Serve immediately with warmed marinara for dipping.

How to Store Fried Ravioli

• Fridge Life - Let ravioli cool, then store in an airtight container. Keeps fresh and crispy-ish for 2–3 days.
• Reheat Right - Skip the microwave—it makes them soggy. Re-crisp in an oven or air fryer at 375°F for 8–10 minutes.
• Freeze It - Freeze breaded (uncooked) ravioli on a sheet tray until solid, then stash in a freezer bag. They’ll keep up to 2 months—ready-to-fry snack magic.
• Sauce Tip - Store marinara separately so the ravioli stay crunchy.

🧀✨ Tips & Tricks for the Best Fried Ravioli

• Use refrigerated ravioli, not frozen. Fresh ravioli fry up faster and more evenly. Frozen ravioli can burst or stay cold in the center.
• Pat the ravioli dry before breading. Excess moisture makes the coating slide off and prevents crisping. A quick blot goes a long way.
• Set up a proper breading station. Flour → egg → breadcrumbs. This helps the coating stick and gives you that thick, crunchy crust.
• Season every layer. A little salt in the flour, seasoning in the breadcrumbs, and a final sprinkle after frying makes all the difference.
• Use panko for extra crunch. Panko breadcrumbs give you a lighter, crispier bite than regular breadcrumbs. Totally worth it.
• Heat the oil properly. You want hot oil so the ravioli fry quickly and don’t absorb grease. If the oil isn’t hot enough, they’ll get soggy.
• Don’t overcrowd the pan. Fry in batches so the oil temperature stays steady and each ravioli gets evenly golden.
• Flip gently and only once. Let them get deeply golden on one side before turning so the coating stays intact.
• Drain briefly, then season. Transfer to a paper towel–lined plate, then sprinkle with salt or Parmesan while they’re still hot.
• Serve immediately with sauce. Fried ravioli are best right out of the pan with warm marinara for dipping. Crispy now, not later.
• Sauce Bar - Don’t stop at marinara—offer pesto or ranch for dunking.

FAQs

Similar Recipes

Fried Ravioli

Author: Gaby Dalkin

5 from 1 vote

Crispy Fried Ravioli with marinara dipping sauce, an easy appetizer made with store bought ravioli, panko, Parmesan, and Tuscan seasoning, ready in 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Italian

Servings 6 servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 cup vegetable oil for frying
• ▢ 1 egg
• ▢ ½ cup milk
• ▢ 2 cups panko bread crumbs
• ▢ 2 tablespoon Dalkin&Co Tuscan Blend
• ▢ 2 tablespoon flat-leaf parsley chopped
• ▢ 12 ounces store-bought ravioli (about 1 package)
• ▢ freshly grated Parmesan
• ▢ chopped herbs to garnish basil, parsley, chives, whichever you prefer
• ▢ 1 jar store-bought marinara sauce
• ▢ kosher salt and freshly cracked black pepper

Instructions

 

• In a large heavy bottomed pan, heat the vegetable oil over medium heat until it reaches about 350°F.
• In a shallow bowl, whisk together the egg and milk. In a second bowl, combine the panko, Tuscan Blend, and chopped parsley.
• Dip each ravioli into the egg mixture, letting excess drip off, then coat in the seasoned breadcrumbs, pressing gently so they adhere. Transfer to a plate and repeat with remaining ravioli.
• Fry the ravioli in batches, turning occasionally, until golden brown, about 60 to 90 seconds per side.
• Use a slotted spoon or tongs to transfer to a paper towel lined plate to drain. While hot, sprinkle generously with Parmesan, season with salt and pepper, and finish with chopped herbs.
• Serve immediately with warm marinara for dipping.

Notes

• Use refrigerated ravioli, not frozen. Fresh ravioli fry up faster and more evenly. Frozen ravioli can burst or stay cold in the center.
• Pat the ravioli dry before breading. Excess moisture makes the coating slide off and prevents crisping. A quick blot goes a long way.
• Set up a proper breading station. Flour → egg → breadcrumbs. This helps the coating stick and gives you that thick, crunchy crust.
• Season every layer. A little salt in the flour, seasoning in the breadcrumbs, and a final sprinkle after frying makes all the difference.
• Use panko for extra crunch. Panko breadcrumbs give you a lighter, crispier bite than regular breadcrumbs. Totally worth it.
• Heat the oil properly. You want hot oil so the ravioli fry quickly and don’t absorb grease. If the oil isn’t hot enough, they’ll get soggy.
• Don’t overcrowd the pan. Fry in batches so the oil temperature stays steady and each ravioli gets evenly golden.
• Flip gently and only once. Let them get deeply golden on one side before turning so the coating stays intact.
• Drain briefly, then season. Transfer to a paper towel–lined plate, then sprinkle with salt or Parmesan while they’re still hot.
• Serve immediately with sauce. Fried ravioli are best right out of the pan with warm marinara for dipping. Crispy now, not later.
• Sauce Bar - Don’t stop at marinara—offer pesto or ranch for dunking.

Nutrition Information

Calories: 320kcal | Carbohydrates: 45g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 1060mg | Potassium: 425mg | Fiber: 4g | Sugar: 7g | Vitamin A: 681IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 8mg

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