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