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