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Fried Ravioli is the ultimate party snack that brings a crispy golden crust and cheesy filling to every bite These crunchy morsels turn store bought ravioli into an appetizer nobody can resist I still remember the first time I made these for a football watch party and people devoured them before halftime They are that good
I tried these for the first time as a spontaneous snack before game night and honestly now my family makes special requests whenever we have friends over They disappear fast
Ingredients
- Cheese ravioli thawed: using a good brand keeps the filling creamy and flavorful Great Value or your favorite variety work well
- Vegetable oil for frying: choose a neutral oil with a high smoke point for a crisp finish
- All purpose flour: use fresh flour for best dredging results
- Kosher salt: brings out the flavor in every layer
- Fresh cracked black pepper: adds a subtle kick to contrast the cheese
- Large eggs: act as the glue binding all the breading to the pasta
- Whole milk: gives the egg wash extra richness and stick
- Italian bread crumbs: offer herbs and seasoning for an authentic Italian taste
- Panko bread crumbs: ensure extra crunch mix with the Italian crumbs for best results
- Freshly grated parmesan cheese: pick a block and grate it fresh for bold flavor reserve some for garnish
- Freshly chopped parsley: an optional garnish for a pop of color and freshness
Step-by-Step Instructions
- Thaw the Ravioli:
- Start by thawing your frozen ravioli either in the fridge overnight or with a quick boil and pat dry with paper towels Skipping this makes the ravioli burst in hot oil
- Prepare Dredging Stations:
- Set up three shallow dishes one for flour salt and pepper one for the beaten eggs and milk and another for the mixed bread crumbs and parmesan cheese Mixing breadcrumbs and parmesan is what gives that signature golden crust
- Heat the Oil:
- Pour vegetable oil into a deep sided skillet filling it with enough oil for the ravioli to float Heat to around three hundred twenty five degrees Fahrenheit using a deep fry thermometer for accuracy Frying in too hot or cold oil changes the crunch and color
- Dredge the Ravioli:
- Coat each ravioli in flour first to help the egg stick then dip into the egg milk mix and finally cover each piece in the breadcrumb parmesan blend Press lightly to make sure the coating sticks This step promises crunch in every bite
- Fry the Ravioli:
- Working in small batches gently lower each coated ravioli into the hot oil Fry for about two to three minutes per side until you see a deep golden color They should puff slightly but not explode Watch the temperature and adjust the heat so each batch fries evenly
- Drain and Serve:
- Once perfectly golden move your fried ravioli to a plate lined with paper towels to absorb any extra oil Sprinkle the remaining fresh parmesan over the hot ravioli and serve them immediately with your chosen sauce
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I love the moment when you pull apart a ravioli and see the stretchy cheese The parmesan crumb combination is my favorite the aroma takes me right back to my grandma’s kitchen where she let me be in charge of the final cheese dusting That little sprinkle always feels like the final touch of home
Storage Tips
Store any leftovers in an airtight container in the fridge Fried ravioli stays good for three to four days For longer storage lay out the cooled ravioli on a tray to freeze individually then transfer to bags Once frozen they keep for up to two months Reheat in a hot oven for best crunch Microwaving works for convenience but the coating will soften
Ingredient Substitutions
Cauliflower ravioli or meat filled ravioli both work for variety For the coating you can use plain breadcrumbs but mixing in panko gives a better crunch Gluten free breadcrumbs and flour also substitute well Use your favorite cheese blends in place of parmesan for extra flavor
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Serving Suggestions
Serve hot with a bowl of warm marinara or garlic aioli on the side Ranch or spicy mayo can add a new twist They also work great next to salads like Caesar or Caprese Arrange on a platter with olives and salami for an Italian style appetizer board I love sprinkling fresh basil with parsley when serving to boost aroma and color
Cultural and Historical Context
Fried ravioli has ties to Italian American kitchens especially in St Louis where it became a bar snack classic It is a fusion of traditional Italian pasta and American fry techniques turning regular pasta into a crave worthy hors d’oeuvre While the origin is debated it has won hearts everywhere thanks to comfort food vibes and shareable portions
Commonly Asked Questions
- → What are the best dipping sauces for fried ravioli?
Marinara sauce adds a classic touch, while ranch and garlic aioli introduce creamy, tangy flavors that pair well with the cheesy filling.
- → Can I use homemade ravioli?
Absolutely! Homemade ravioli works well—just ensure they're cooked and cooled before breading and frying for the best texture.
- → How can I make fried ravioli extra crispy?
Double-dip ravioli in egg and panko bread crumbs or increase the amount of panko in your coating for extra crunch.
- → Can fried ravioli be prepared ahead?
Yes, bread the ravioli and freeze or refrigerate before frying to save time. You can also freeze cooked pieces for quick reheating later.
- → What causes ravioli to burst during frying?
Moisture trapped in frozen or wet ravioli causes this. Make sure to thaw and pat them dry before breading and frying.
- → How should leftovers be stored?
Store cooled pieces in an airtight container in the fridge for 3–4 days, or freeze for up to two months. Reheat in the oven for best results.