Fried Ravioli makes a delicious appetizer. Made with just a handful of ingredients and then dipped in warm marinara sauce, this is a winner!
I’m a sucker for appetizers, and a whole table of them is a dream come true. This delicious appetizer recipe for deep fried ravioli is the perfect addition to an appetizer spread. You will love how delicious this simple recipe is.
How to Make Fried Ravioli
Here is a brief overview of how this fried ravioli recipe comes together. For the full recipe including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
- Heat up your oil. Use a large heavy skillet and heat your oil until it reaches 325 degrees Fahrenheit. I find it really helpful to use an instant read thermometer to ensure the temperature is correct.
- Bread the ravioli. Place flour on a plate and the buttermilk and breadcrumbs in two separate shallow dishes. Toss the ravioli lightly in the flour. Then dip them in buttermilk. Finally, coat them in the bread crumbs.
- Cook the ravioli. You’ll want to do this in batches. Cook the ravioli in the hot oil for about three minutes or until golden brown, turning them halfway through. Transfer them to a paper towel-lined plate. Repeat with the remaining ravioli.
- Top with cheese and enjoy! Top the ravioli with finely grated Parmesan cheese and serve with marinara sauce.
Ravioli
While my beloved grandmother made ravioli from scratch, and I’m all for from scratch cooking, that’s just not something I think is worth the time here. If you are making homemade ravioli, enjoy it with some delicious Alfredo sauce.
For this recipe, store-bought ravioli works great! There are a lot of different kinds on the market, but I find the small ones filled with a few different types of cheese are the best. They don’t need to be boiled before making this.
Don’t Overcrowd Your Oil
A key to deep frying anything small like this is to not overcrowd the oil. When you add too many ravioli to the frying pan at once, it lowers the temperature of the oil too much and you don’t get that nice crisp exterior you are looking for. I find that seven is about the max that you can fry at one time.
Buttermilk Alternative
If you don’t frequently buy buttermilk or have it on hand, it is really easy to make a buttermilk alternative using milk and vinegar or lemon juice. Simply pour one tablespoon of white vinegar or lemon juice into the bottom of a glass measuring cup. Add milk to the measuring cup until it reaches the one cup mark. Stir and let the mixture sit for five minutes.
How to Make Buttermilk
Homemade Marinara Sauce
Marinara sauce is the perfect dipping sauce for these fried ravioli. I love this homemade version–it is made with simple ingredients in one pot on your stovetop. It makes it easy to adjust the flavor to your preferences and avoid added preservatives and sugar that can be in store-bought marinara.
Homemade Breadcrumbs
Italian seasoned breadcrumbs make the perfect outer coating for fried ravioli! While you can typically find Italian breadcrumbs at your grocery store, it is super easy to make them at home. Seasoned with Italian seasoning, this is a great way to use up old bread and save a trip to the store! If you have plain breadcrumbs on hand, just add some Italian seasoning to make Italian breadcrumbs.
How to Make Breadcrumbs
Reheating Leftovers
If you have leftover cold ravioli, it reheats perfectly in the air fryer. Preheat the air fryer and then cook the leftovers at 350 degrees Fahrenheit for two minutes. Remember to warm up more marinara sauce to go with them.
Other Great Appetizer Recipes
If you make this Italian fried ravioli recipe or any of my other recipes, I’d love to hear what you think. Reading your comments makes my day!
Fried Ravioli
Ingredients
- 1 1/2 cups vegetable oil (297 grams)
- 1/2 cup all purpose flour (60 grams)
- 1 cup buttermilk or homemade buttermilk (227 grams)
- 2 cups Italian breadcrumbs (224 grams)
- 24 cheese ravioli (found in the refrigerator section of the grocery store)
- finely grated Parmesan cheese for serving
- marinara sauce for serving
- fresh parsley chopped
Instructions
- In a large heavy-bottomed skillet, heat the oil over medium-high heat. Heat until the oil reaches 325 degrees Fahrenheit. I find it really helpful to use an instant read thermometer to ensure the temperature is correct.1 1/2 cups vegetable oil
- While the oil is coming to temperature, place the flour on a plate and the buttermilk and breadcrumbs in 2 separate and shallow dishes.1/2 cup all purpose flour, 1 cup buttermilk, 2 cups Italian breadcrumbs
- Toss the ravioli lightly in the flour. Then dip them in buttermilk. Finally, coat them in the breadcrumbs.24 cheese ravioli
- Working in batches, cook the ravioli in the hot oil, turning them halfway through, for about 3 minutes or until golden brown. Be sure not to overcrowd your oil, adding only 7 ravioli to the pan at once. You can read more about that here. Remove with a slotted spoon and transfer them to a paper towel-lined plate.
- Sprinkle the ravioli with finely grated Parmesan cheese and parsley and serve with marinara sauce.finely grated Parmesan cheese, marinara sauce
Notes
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