If you enjoy ravioli, these Crispy Fried Ravioli will impress you. Delicious and cheesy with a satisfying crunch, these ravioli are coated in buttermilk, breadcrumbs, and Parmesan, creating a dish that is absolutely delightful.
For more pasta recipes, check out our Lobster Ravioli and Pasta Pomodoro.
Recipe Details
It’s impossible not to enjoy these crispy Fried Ravioli! Ravioli by itself is delicious, but when you coat it in herb-infused breadcrumbs and crispy Panko before frying, it becomes even more appetizing. My family adores this recipe, and I’m sure yours will too.
- TASTE: Cheesy, slightly tangy ravioli covered in buttermilk, two kinds of herby breadcrumbs, and nutty Parmesan cheese bursting with flavor.
- TEXTURE: Crispy and crunchy on the outside with a breadcrumb coating, tender and filled with melted cheese on the inside.
- TIME: Only takes 40 minutes to prepare.
- EASE: Using pre-made ravioli makes this recipe a breeze. You can quickly whip these up for a fast dinner using basic kitchen ingredients.
What You’ll Need
Ingredient Notes
- Cheese ravioli- Frozen and thawed or fresh ravioli both work for this recipe.
- Breadcrumbs- Using Italian breadcrumbs for herbal flavor and Panko breadcrumbs for extra crunch.
- Buttermilk- Helps the breading stick and adds a tangy taste.
- Parmesan cheese- Adds a nutty, salty flavor to the breading on these Fried Ravioli.
Add-ins and Substitutions
- Substitute the buttermilk- If you don’t have buttermilk, make your own by mixing 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. After 5 minutes, you’ll have a buttermilk substitute.
- Add herbs to plain breadcrumbs- If you only have plain breadcrumbs, add dried herbs and mix to season.
- Substitute the marinara- Besides marinara, these crispy fried ravioli taste excellent with ranch, Pomodoro sauce, or your favorites.
- Use other ravioli- Besides cheese ravioli, try this recipe with lobster, mushroom, meat, or other types of ravioli.
How to Make Crispy Fried Ravioli
- Coat the ravioli- In a large bowl, pour buttermilk and add 20 pieces of cheese ravioli. Ensure they are fully coated (work in batches with 20 ravioli at a time to prevent overcrowding).
- Dredge the ravioli in flour. Put flour in a gallon-sized ziplock bag. Transfer ravioli to the bag, seal it, and shake to coat evenly. In another gallon-sized ziplock, combine flour, Italian breadcrumbs, Panko, and grated Parmesan cheese.
- Dredge the ravioli again. Transfer ravioli back to the buttermilk bowl. Seal the bag, mix all ingredients, then add ravioli to the seasoned breadcrumb mixture and coat evenly. Place the dredged ravioli on a foil-lined baking sheet until all batches are done.
- Heat the oil. In a heavy-bottomed pot, pour about 2 inches of corn oil and heat it to medium-high (around 325 degrees Fahrenheit on an instant-read thermometer).
- Fry the ravioli. Cook each batch for 1-2 minutes on each side until they turn golden brown. Use a slotted spoon to take out the crispy fried ravioli from the oil and place them on a plate lined with paper towels to soak up excess oil. Serve with marinara sauce and enjoy.
Pro Tip: Fry the ravioli in batches to prevent overcrowding, which can lead to them not becoming crispy.
Recipe Tips
- Preheat the oil: Ensure the oil hits 325 degrees before adding the ravioli to prevent them from turning greasy.
- Cook them in batches: Avoid stuffing the pot to prevent the ravioli from getting soggy. Cook them in batches to maintain crispiness.
- Absorb excess oil: Place the fried ravioli on a paper towel-lined plate to remove any extra oil and prevent greasiness.
- Make them healthier by baking: Lay the ravioli on a foil-lined baking sheet, spray with cooking oil, and bake at 375 degrees until they’re golden brown.
FAQs
No, you don’t need to boil ravioli before frying it. If your ravioli was frozen, then just allow it to thaw before breading and frying.
Yes, the term toasted was used because it was thought to be more appealing, but both words refer to deep-fried ravioli.
Serving Suggestions
This Crispy Fried Ravioli is versatile and perfect for serving with other dishes at dinner. Enjoy it alongside meats, seafood, sides, and your favorite sauces.
- Meats: Pair this crispy ravioli with Garlic Butter Steak Bites, Air Fryer Pork Chops (VIDEO), Breaded Chicken Skewers, or Chicken Florentine.
- Seafood: Serve it with Cilantro Lime Salmon, Cajun Shrimp, Pan Fried Cod with Sautéed Vegetables, or Panko Crusted Salmon.
- Sides: Enjoy with Air Fryer Brussels Sprouts, Bacon Wrapped Asparagus, Spinach Salad, or Air Fryer Green Beans.
- Sauces: Dip these Fried Ravioli in Buttermilk Ranch, Pomodoro Sauce, Yum Yum Sauce, blue cheese, or Copycat Chick-Fil-A Sauce.
Make This Recipe in Advance
Make ahead: Prep these ravioli beforehand and store them until you’re ready to serve. Reheat by quickly frying them again or baking in the oven for crispiness.
Storing: Keep these Fried Ravioli in an airtight container in the fridge for up to 4 days. Reheat in the oven, microwave, or by frying.
Freeze: If the ravioli was previously frozen, do not refreeze. If not, place them in a freezer-safe container and freeze for up to 3 months. Thaw overnight and bake to reheat.
More Yummy Italian Dishes!
-
Butternut Squash Ravioli
-
Margherita Pizza Recipe
-
Creamy Orzo Recipe
-
Stuffed Manicotti
Full Recipe Instructions
Crispy Fried Ravioli
Ingredients
- 20 oz cheese ravioli
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 cup Italian bread crumbs
- 1 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- Marinara sauce for serving
- corn oil for frying
Instructions
- Start by pouring 2 cups of buttermilk into a large bowl. Add the cheese ravioli, making sure to coat each one in buttermilk. Work in batches.
- Place 2 cups of all-purpose flour into a gallon-size Ziploc bag.
- Transfer buttermilk-coated ravioli into the bag of flour, seal the bag, and coat evenly. Work in batches to avoid overcrowding. In a separate bag, mix flour, Italian bread crumbs, panko bread crumbs, and Parmesan cheese.
- Transfer the flour-coated ravioli back into the buttermilk.
- Add the buttermilk-coated ravioli into the seasoning mixture. Toss to coat.
Transfer the dredged ravioli onto a baking sheet lined with foil. Proceed to do this with the remaining ravioli.
Next, fill a heavy-bottomed pot with around 2 inches of corn oil. Heat it to medium-high (approximately 325 degrees Fahrenheit) and use an instant-read thermometer to monitor the oil temperature accurately.
Fry the ravioli in batches for 1-2 minutes on each side until they turn golden brown. Using a slotted spoon, transfer the fried ravioli to a plate lined with paper towels to absorb any excess oil. Serve them warm with marinara sauce.
For even lighter preparation, you can bake the ravioli. Simply place the ravioli on a foil-lined baking sheet, coat both sides with cooking spray, and bake at 375 degrees Fahrenheit until they are golden brown.
**Nutrition Facts:**
– Calories: 545 kcal
– Carbohydrates: 80g
– Protein: 23g
– Fat: 14g
– Saturated Fat: 5g
– Cholesterol: 51mg
– Sodium: 979mg
– Potassium: 196mg
– Fiber: 4g
– Sugar: 6g
– Vitamin A: 196 IU
– Vitamin C: 1mg
– Calcium: 219mg
– Iron: 11mg
**Notes:**
– Our favorite dipping sauces for these crispy fried ravioli include bleu cheese dressing, marinara sauce, Pomodoro sauce, or ranch. They pair well with Garlic Herb Steak Bites, Blackened Cajun Shrimp, or Spinach Salad.
– To make them even healthier, you can toast the ravioli in the oven instead.
