Fried Ravioli
There’s something undeniably joyful about a bite-sized, crispy parcel of cheese and pasta. Fried ravioli takes the best parts of comfort food—pillowy pasta, melty filling, crunchy coating—and delivers them in a fun, snackable form that’s perfect for gatherings, weeknight treats, or an elevated appetizer. This version is simple, approachable, and uses pantry-friendly ingredients. The method is hands-on but straightforward: dredge, dip, coat, and fry until golden. Serve with a warm marinara for dunking and you’ve got a crowd-pleaser.
Why you’ll love this recipe
Fried ravioli is a fantastic recipe when you want big flavor with minimal fuss. Store-bought ravioli keeps prep time short, while the double-coating of flour and bread crumbs delivers a durable, crunchy shell that protects the cheesy center during frying. The buttermilk helps the breading adhere and adds a touch of tang, and grated parmesan folded into the crumbs boosts savory depth. Whether you’re serving them as an appetizer or a playful main, these golden bites are irresistible.
Ingredients
- ▢olive oil, for frying
- ▢1 (25-ounce) package ravioli, store bought
- ▢2 cups buttermilk
- ▢2 cups all-purpose flour
- ▢2 cups bread crumbs
- ▢¼ cup grated parmesan cheese
- ▢marinara
Equipment
- Large, heavy-bottomed skillet or a deep fryer
- Wire rack and baking sheet or paper towels for draining
- Three shallow bowls or pie plates for the breading stations
- Tongs or a slotted spoon
- Instant-read thermometer (optional)
Prep and tips before you start
Work in an assembly-line fashion so the breading stage goes quickly. Arrange three shallow bowls: one with flour, one with buttermilk, and one with the breadcrumb-parmesan mix. Keep your oil at a steady medium-high heat so the ravioli crisp quickly without absorbing too much oil. A wire rack set over a baking sheet is ideal for resting fried ravioli so they stay crisp; paper towels work in a pinch but can cause steaming if piled.
Step-by-step instructions
Follow these clear, rewritten steps to get perfectly crisp Fried Ravioli. The order follows the ingredient list and keeps quantities unchanged.
- Heat the oil. Pour enough olive oil into a large, heavy-bottomed skillet to reach a depth of about 1 to 1 1/2 inches. Warm the oil over medium-high heat until it registers about 350°F on an instant-read thermometer or until a small pinch of flour sizzles and browns gently within a few seconds. Maintain this temperature as you fry.
- Set up your breading station. Place the 2 cups of all-purpose flour in the first shallow bowl. Pour the 2 cups of buttermilk into the second bowl. In the third bowl, combine the 2 cups of bread crumbs with the 1/4 cup of grated parmesan cheese and stir until evenly blended.
- Dry the ravioli. Open the 1 (25-ounce) package of store-bought ravioli and spread pieces out in a single layer on a tray or clean surface. Pat each ravioli gently with paper towels to remove excess moisture. This step helps the flour adhere evenly.
- Bread the ravioli. Work in batches to avoid crowding. First, dredge 6 to 8 ravioli in the flour, shaking off any excess so they are lightly coated. Next, dunk the floured ravioli into the buttermilk, allowing any excess to drip back into the bowl. Finally, press the ravioli into the breadcrumb-parmesan mixture, turning to coat completely and pressing gently so crumbs adhere. Place the breaded ravioli on a clean tray in a single layer and repeat until all ravioli are breaded.
- Fry the ravioli. Carefully add a few breaded ravioli to the hot oil without crowding the pan; overcrowding will drop the oil temperature. Fry for about 2 to 3 minutes, turning once with tongs or a slotted spoon, until both sides are golden brown and crisp. Adjust the heat as needed to keep the oil between 325°F and 350°F during frying.
- Drain and rest. Use a slotted spoon or tongs to transfer fried ravioli to a wire rack set over a baking sheet to drain excess oil and stay crisp. If using paper towels, transfer in a single layer to avoid trapping steam. Repeat the frying process with the remaining ravioli, letting the oil return to the proper temperature between batches.
- Serve with marinara. Warm the marinara sauce gently on the stovetop or in the microwave. Arrange the fried ravioli on a platter and serve immediately with warm marinara for dipping.
Serving suggestions
Fried ravioli shines as a shareable appetizer paired with cold drinks at a party, but it also works as a main course when plated with a crisp salad or roasted vegetables. Add a sprinkle of extra grated parmesan and a few fresh basil leaves for color and fragrance. For variety, try a zesty garlic-infused marinara or a roasted red pepper sauce for dipping.
Storage and reheating
Leftover fried ravioli are best eaten the same day to preserve their crunch, but you can refrigerate any extras in an airtight container for up to two days. Reheat in a single layer on a baking sheet at 375°F for about 8 to 10 minutes, flipping halfway, until warmed through and re-crisped. Avoid microwaving, which will make them soggy.
Recipe notes and substitutions
- Ravioli: Use any store-bought variety you prefer. Cheese-filled ravioli are classic, but you can use vegetable-based fillings if you like. Keep the package size at 1 (25-ounce) to match the recipe proportions.
- Bread crumbs: Panko will give the crispiest result, while regular fine bread crumbs create a more even coating. Either works with the 2 cups called for.
- Buttermilk: The buttermilk helps the breading stick and adds a subtle tang; use the full 2 cups specified. If you don’t have buttermilk, make a quick substitute by adding 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then filling with milk to the 2-cup line and letting it sit for 5 minutes.
- Cheese: The 1/4 cup grated parmesan mixed into the bread crumbs is important for a savory kick. Use a good-quality grated parmesan for best flavor.
- Oil: Olive oil is specified for frying. Use a light-tasting olive oil with a smoke point adequate for frying, and keep a close eye on temperature to prevent smoking.
Troubleshooting
- Coating falling off: Make sure ravioli are patted dry before dredging and that you shake off excess flour before dipping in buttermilk. Press the breadcrumbs firmly onto the ravioli so they adhere well.
- Soggy instead of crisp: Fry at the proper temperature (325°F–350°F) and avoid overcrowding the pan. Let fried ravioli drain on a wire rack rather than stacking them on paper towels.
- Oil too dark or smoking: Reduce the heat right away and remove the pan from the burner briefly. Use an oil with an appropriate smoke point and maintain consistent temperature between batches.
Flavor variations
Once you’ve mastered the basic technique, these ideas will keep things interesting:
- Spicy: Add a pinch of cayenne or chili powder to the breadcrumb mix for a gentle heat.
- Herbed: Stir 1 to 2 teaspoons of dried Italian seasoning or chopped fresh parsley into the crumbs for an herb-forward bite.
- Cheese-forward: Use a mix of grated parmesan and pecorino for an extra-savory crust.
Final thoughts
Fried ravioli is a simple pleasure—each crispy shell gives way to a warm, cheesy center that pairs perfectly with a bright, acidic marinara. The recipe scales easily for a crowd, uses common ingredients, and comes together quickly with minimal fuss. Whether you’re serving them as a party snack or a cozy dinner starter, these golden bites are certain to disappear fast.
Printable recipe
Below is the recipe in a compact form for quick reference.
Ingredients
- ▢olive oil, for frying
- ▢1 (25-ounce) package ravioli, store bought
- ▢2 cups buttermilk
- ▢2 cups all-purpose flour
- ▢2 cups bread crumbs
- ▢¼ cup grated parmesan cheese
- ▢marinara
Directions
- Heat about 1 to 1 1/2 inches of olive oil in a heavy skillet over medium-high heat until it reaches 350°F or a pinch of flour sizzles and browns quickly.
- Place the flour in one shallow bowl, the buttermilk in a second bowl, and mix the bread crumbs with the parmesan in a third bowl.
- Pat the ravioli dry with paper towels and set them in a single layer on a tray.
- Dredge ravioli in flour, shake off excess, dip into buttermilk, then press into the breadcrumb-parmesan mixture to coat. Repeat until all ravioli are coated, working in batches.
- Fry a few ravioli at a time in the hot oil, turning once, until golden brown, about 2–3 minutes. Maintain oil temperature between 325°F and 350°F.
- Transfer fried ravioli to a wire rack to drain and stay crisp. Repeat with remaining ravioli.
- Warm the marinara and serve the fried ravioli immediately with the sauce for dipping.
Enjoy your Fried Ravioli—crispy on the outside, delightfully tender on the inside, and perfect for sharing.
Fried Ravioli
Ingredients
Equipment
Method
- Heat about 1–2 inches of olive oil in a deep skillet or pot over medium heat until it reaches 350°F–360°F (or a small piece of bread sizzles and browns in about 30–45 seconds).
- Pour the buttermilk into a large shallow bowl.
- Place the flour in a gallon-size resealable bag and the breadcrumbs in a separate bowl or bag; add the grated Parmesan to the breadcrumbs and mix.
- Working in batches of about 8–10 ravioli, dip the ravioli into the buttermilk, turning to coat all sides.
- Transfer the wet ravioli to the bag with flour, shake to coat, then return them briefly to the buttermilk to re-wet the surface.
- Place the ravioli into the breadcrumb-Parmesan mixture, toss or shake to fully coat, and shake off any excess.
- Carefully add the breaded ravioli to the hot oil in a single layer (do not overcrowd) and fry until golden brown, about 1–2 minutes per side.
- Use tongs or a slotted spoon to transfer fried ravioli to a paper towel-lined plate to drain, then sprinkle with additional grated Parmesan if desired.
- Repeat the breading and frying process with the remaining ravioli, then serve immediately with marinara for dipping.
Notes
- Use refrigerated cheese ravioli; thaw frozen ravioli before coating if used.
- Do not boil the ravioli before breading and frying.
- To air fry, cook at 360°F for 3–4 minutes, flip, then cook another 3–4 minutes.
- Fried ravioli can be frozen after cooling for easy reheating later.
- Serve with marinara or another preferred dipping sauce.
