Some people might think it's strange to fry pasta. I think it's totally normal. And I fully encourage such behavior, because without it, we'd never be able to enjoy Fried Ravioli.
Table of Contents
Why I Love This Recipe
There are a few simple things in life that give me great great joy. Getting an extra 5 minute massage while getting a manicure, freshly washed sheets, having someone else clean up the kitchen after I make a giant mess, watching the Hunger Games or Harry Potter over and over and over again, and Fried Ravioli. It's the little things in life that really make the world a better place and I think this Fried Ravioli does just that.
Quite simply, it's whatever kind of ravioli you like, breaded and fried. Simple. Easy.
Maybe you're 5 cheese kind of person, or wild mushroom kinda gal or perhaps a butternut squash guy or maybe you're the spinach and cheese type. Come to think of it, there should probably be a chicken parmesan stuffed ravioli. I'd like to be that kind of person. Whatever kind of ravioli person you are, the technique is the same and it will yield delicious snacks that will make you and all your loved ones happy. This I can promise!
Serve it alongside of your favorite kind of tomato sauce and appetizers are ready. Or turn it into a Fried Ravioli tasting party and serve up a handful of assorted fillings and pour everyone a glass of vino, turn on some tunes and dance the night away.
Ingredients & Substitutions
- 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
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
- Double Dip - For extra crunch, dip ravioli in egg + crumbs twice.
- Oil Temp Matters - Keep oil around 350°F—too cool = soggy, too hot = burnt.
- Keep ’Em Warm - Lay fried ravioli on a wire rack in the oven at 200°F while you finish the batch.
- Sauce Bar - Don’t stop at marinara—offer pesto or ranch for dunking.
FAQs
Do I have to use panko?
Nope—regular breadcrumbs or crushed crackers
What kind of ravioli is best?
Cheese is classic, but mushroom, spinach, or butternut squash ravioli make it next-level.
Can I prep these ahead of time?
Yes—bread the ravioli, freeze on a tray, then stash in a bag. Fry or bake straight from frozen.
How do I keep them crispy?
Cool on a wire rack, not paper towels (no soggy bottoms here). Reheat in the oven or air fryer, never the microwave.
Can I make these gluten-free?
Absolutely—just use GF ravioli and gluten-free breadcrumbs. Crunch stays the same.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Fried Ravioli
Ingredients
- 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
- 1 box store-bought ravioli
- 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 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.
- 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.
- 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.
- Use a slotted spoon or tongs to transfer the fried ravioli to a paper towel-lined plate to drain.
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This is a St. Louis specialty known as TOASTED ravioli. It is served in almost every Italian restaurant here and in some form in many other restaurants. You can also buy them frozen in all of our grocery stores.
Would these work in an air fryer?
totally
So I’m digging way back in the archives but....Question: If I’m taking to a party (down the street) and plan to make ahead, suggestions for keeping them warm?? or would it be best to reheat in an over there?
Xo!
yes - pop them into the oven at 250 to reheat
Hi if I'm making homemade fresh ravioli do I cook them first..... or freeze them then bread, or cook then freeze then bread I'm confused please help me. Thanks
make them - dont cook them - then bread them and fry them!!
The perfect party food!!! Love this!
I could pop those in by the dozen- yum!
Not too sure what boxed ravioli is .....you mean r/that is purchased in refrigerator section
correct!
I just watched you do these on SnapChat, and am so excited to make them tomorrow!!!! Love your Snapisodes!
can anyone tell me what are the Equipments used to make fried ravioli
you just need a heavy bottom skillet or pan!!
Hey Gabi, I wanted to make this for my dear son's bday party, wanted to know if I can make it today & serve it tomorrow. Wanted some tips on that. thanks in advance.
Anu.
for kids it would probably feed about 4-5 as a snack!!
What kind of "heavy bottom pan" did you use? Will any pan work?
You might have just convinced me to eat ravioli.
damn, girl. 🙂