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I stumbled on this Fried Ravioli idea during a random kitchen test trying to match what we always order at our local Italian spot. It's turned into our number one crowd-pleaser. There's nothing quite like breaking through that crunchy exterior to find the gooey cheese inside - it's absolute bliss. Whenever I make these, guests can't help hanging around the kitchen, drawn in by the amazing smell.
What Makes These Stand Out
There's something truly special about turning ordinary ravioli into these golden crunchy treats. Everyone gets excited about that amazing mix of crispy coating and smooth filling. They're so quick to put together, which makes them great for everything from watching sports to dinner parties. And dunking them in hot marinara sauce just makes the whole experience even better.
Your Shopping List
- Ravioli: 1 package (12 oz) fresh cheese ravioli from the refrigerated section; you can use thawed frozen ones too.
- Bread Crumbs: 1 cup with Italian seasoning; plain ones work if you add 2 tsp of Italian herbs yourself.
- Eggs: 2 large; beaten for the coating step.
- Flour: ½ cup; used before the egg wash.
- Oil: Vegetable oil for deep frying; pour about 2 inches into your pan.
- Optional Toppings: Parmesan cheese (grated) and fresh parsley (chopped).
- Marinara Sauce: For dipping; grab from the store or make your own.
Step By Step Guide
- Prep Your Stations
- Arrange three separate bowls in a row with flour eggs and breadcrumbs for your dipping process.
- Dress Each Ravioli
- Roll each piece first in flour then dip in egg and finally coat with breadcrumbs making sure they're completely covered.
- Heat Your Oil
- Warm the oil until it reaches about 350°F. I always check with a thermometer to make sure it's just right.
- Start Frying
- Cook them in small groups until they turn golden and crispy about 1-2 minutes on each side.
- Add Final Touches
- Right after taking them out sprinkle with Parmesan and parsley while still hot. Serve alongside warm marinara for dipping.
Try These Twists
I often switch up the fillings depending on the occasion. For fancy get-togethers I'll grab some with truffle and mushroom filling while I go for meat-filled ones when I want something more substantial. Don't want to fry? You can bake them instead - just lightly coat with cooking spray first. They still turn out wonderfully crispy from the oven.
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Smart Prep Tips
When I'm throwing a party I prep these hours before by breading them all and keeping them in the fridge until it's time to cook. Got some left over? Toss them in the air fryer next day to bring back that crunch. They taste almost as good as fresh and make for an awesome snack the day after.
Recipe FAQs
- → Can I fry frozen ravioli?
- Yep! Defrost them fully first so they fry evenly and don't stay cold inside.
- → How do I know they're cooked?
- They'll turn golden and crisp after about 3–4 minutes. Make sure they're warmed all the way through.
- → Can I prep these early?
- Sure, you can coat them ahead and chill them. Just fry them fresh to keep that crunch.
- → What's the best dipping sauce?
- Marinara's classic, but pesto, ranch, or even Alfredo sauce works great!
- → Any tips for keeping them crispy?
- Use a 200°F oven to hold them warm in a single layer while finishing the batches.