Fried Ravioli

There’s comfort in the crunch of a perfectly fried bite and joy in the melty filling that greets you when you bite through. This Fried Ravioli recipe takes store-bought ravioli and transforms it into a party-ready appetizer or a casual weeknight treat. The exterior gets golden and crisp from frying in olive oil, while the inside stays tender and flavorful. Serve with warm marinara for dunking and you’ve got a crowd-pleaser on your hands.

Why you’ll love this

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Quick to assemble, endlessly adaptable, and utterly addictive. Using a store-bought 25-ounce package of ravioli keeps things simple without sacrificing taste. A classic dredge of buttermilk, flour, and a seasoned breadcrumb mix with grated parmesan guarantees a satisfying crunch every time. Olive oil gives a clean, fruity frying profile and helps the coating crisp beautifully.

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

Prep notes and tips

Use a 25-ounce package of ravioli — cheese or vegetable fillings work great. If you prefer a meatless option, choose a filling like ricotta and spinach or mushroom. Keep the frying oil at a steady temperature so the outside crisps before the inside overcooks. Line a tray with paper towels to drain excess oil and set up an assembly line for dredging to keep the process smooth and fast.

Step-by-step instructions

Follow these steps in order for the best results. I’ve rewritten the directions into clear, numbered steps while keeping the original ingredient amounts exactly as listed.

1. Pour olive oil into a deep, heavy-bottomed skillet or saucepan so the oil is about 1 to 1 1/2 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C) on an instant-read thermometer. If you don’t have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and turn golden in about 30 to 45 seconds.
2. While the oil heats, set up a dredging station with three shallow bowls or pie plates. In the first bowl, pour 2 cups of buttermilk.
3. In the second bowl, add 2 cups of all-purpose flour. Season the flour with a pinch of salt and pepper if you like, but keep the amount subtle so the cracker-like coating doesn’t overwhelm the ravioli filling.
4. In the third bowl, combine 2 cups of bread crumbs with 1/4 cup of grated parmesan cheese. Stir the mixture so the cheese is evenly distributed through the breadcrumbs. This will help the coating brown attractively and add a hit of savory flavor.
5. Working in small batches to avoid overcrowding the pan, take several ravioli from the 25-ounce package and dip each one into the buttermilk, making sure each piece is fully coated. Let any excess drip off before moving to the next step.
6. After the buttermilk bath, dredge each ravioli in the all-purpose flour, coating it completely. Shake off excess flour so the coating remains even and doesn’t clump.
7. Return each floured ravioli briefly to the buttermilk, then press it into the breadcrumb-and-parmesan mixture. Press gently so the crumbs adhere well and form an even crust around the entire ravioli.
8. Carefully place the coated ravioli into the hot oil, a few at a time, leaving space between pieces so they fry evenly. Avoid overcrowding, which will drop the oil temperature and make the coating soggy.
9. Fry the ravioli for about 2 to 3 minutes per side, turning once, until they are golden brown and crisp. Use a slotted spoon or tongs to flip them gently and to remove them when done.
10. Transfer the fried ravioli to a plate or tray lined with paper towels to drain. Let them rest for a minute or two so they finish crisping and cool slightly—this makes dipping easier and prevents burns when eating.
11. Serve the fried ravioli warm with marinara on the side for dipping. A small bowl of warm marinara enhances each bite and provides a bright, acidic contrast to the rich, crunchy coating.

Serving suggestions

Place the fried ravioli on a platter with a bowl of warm marinara in the center. Garnish with additional grated parmesan and a sprinkle of chopped fresh basil or parsley for color. These are great as an appetizer at a casual dinner, paired with a simple green salad, or served alongside roasted vegetables for a fuller meal.

Make-ahead and storage

You can bread the ravioli a few hours ahead and keep them refrigerated on a baking sheet covered lightly with plastic wrap. Fry just before serving for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven until warmed through and crisped, about 8–10 minutes.

Variations and flavor ideas

• Add a pinch of dried oregano, garlic powder, or smoked paprika to the breadcrumb mixture for extra flavor.
• Try panko breadcrumbs instead of regular bread crumbs for an even lighter, flakier crust.
• Serve with different sauces: herbed yogurt, spicy arrabbiata, or a lemon-garlic aioli each pair beautifully with the crunchy ravioli.

Final thoughts

These Fried Ravioli are quick to assemble and deliver big on texture and flavor. The combination of a tender ravioli center and a golden, parmesan-kissed crust is simple yet irresistible. Whether you’re making them for a crowd or a cozy night in, they’re sure to become a favorite. Keep an eye on oil temperature, work in small batches, and serve hot with a bright marinara for an unbeatable bite.

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Fried Ravioli

Crispy breaded ravioli fried until golden brown for a quick and satisfying appetizer.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 8 servings

Ingredients

• olive oil for frying
• 25 ounce package ravioli store-bought (cheese ravioli recommended)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 cups bread crumbs
• 1/4 cup grated Parmesan cheese
• marinara for serving

Instructions

• Heat oil in a deep skillet or pot over medium heat until it reaches a shallow frying temperature (about 325–350°F), or until oil shimmers.
• Pour the buttermilk into a bowl. Place the flour in a separate bowl or large resealable bag, and the bread crumbs in a third bowl or bag.
• Working in batches, dip about 10 ravioli into the buttermilk, turning to coat both sides thoroughly.
• Transfer the wet ravioli to the flour and toss or shake to coat evenly, then return them briefly to the buttermilk to re-wet all sides.
• Move the ravioli to the bread crumbs and press or shake so each piece is fully coated in crumbs.
• Carefully add coated ravioli to the hot oil and fry until golden brown, about 1–2 minutes per side depending on oil temperature and ravioli thickness.
• Remove fried ravioli with tongs or a slotted spoon and drain on paper towels; sprinkle with the grated Parmesan while still hot.
• Repeat the breading and frying process with remaining ravioli, then serve immediately with marinara for dipping.

Equipment

• deep skillet or pot
• Tongs or Slotted Spoon
• three large bowls or resealable bags
• Paper Towels
• Measuring Cups

Notes

• Use refrigerated cheese ravioli for best texture; thaw frozen ravioli before coating.
• Do not boil ravioli before breading or frying.
• To air-fry, cook at 360°F for 3–4 minutes, flip, then cook another 3–4 minutes.
• Coated fried ravioli can be frozen for quick reheating later.
• Serve with marinara or other dipping sauces of your choice.