Crispy Fried Ravioli Delight

This fried ravioli transforms store-bought pasta into a crispy, golden appetizer that will make your guests think you spent hours in the kitchen. The contrast between the crunchy exterior and tender pasta filling creates an irresistible texture that pairs perfectly with warm marinara sauce.

I first made these for a last minute dinner party when I needed an impressive appetizer fast. The plate was empty within minutes and now my friends request them every time they visit.

Ingredients

• 1 pack ravioli: The star of the dish; choose your favorite filling for personalization
• 3 eggs: Creates the sticky base that helps breadcrumbs adhere perfectly
• 2 cups panko breadcrumbs: Provides that signature crunch; panko works better than regular breadcrumbs
• 1/4 tsp garlic powder: Adds savory depth without overpowering the other flavors
• 1/4 tsp onion powder: Creates a subtle aromatic quality that enhances the coating
• 1/4 tsp salt: Balances the flavors and enhances the seasonings
• 1 tbsp Italian parsley: Finely chopped; adds fresh herbal notes and visual appeal
• Vegetable oil for frying: Choose a neutral oil with high smoke point for best results
• 1/2 cup marinara sauce: The tangy counterpoint to the rich fried ravioli

Step-by-Step Instructions

Prepare the Coating Station:

Set up two shallow bowls side by side. Add eggs to one bowl and whisk until smooth and uniform. In the second bowl, combine panko breadcrumbs with garlic powder, onion powder, salt, and chopped parsley, mixing thoroughly to distribute seasonings evenly.

Coat the Ravioli:

Working with one ravioli at a time, dip first into the beaten egg mixture, ensuring all surfaces are coated. Allow excess egg to drip off before transferring to the breadcrumb mixture. Press the ravioli gently into the breadcrumbs, flipping to coat all sides completely. Place coated ravioli on a plate and continue until all pieces are breaded.

Heat the Oil:

Pour vegetable oil into a heavy bottomed pot to a depth of 1 to 2 inches. Heat over medium high heat until oil reaches 350°F. If using a thermometer, monitor the temperature carefully. To test without a thermometer, drop a pinch of flour into the oil; it should sizzle immediately but not burn.

Fry in Batches:

Carefully place 3 to 4 ravioli into the hot oil, being careful not to overcrowd. Fry for 1 to 2 minutes per side until the coating turns a beautiful golden brown. Monitor closely as they cook quickly and can burn if left too long.

Drain and Serve:

Remove golden ravioli using a spider strainer or slotted spoon. Place on a wire cooling rack positioned over paper towels to drain excess oil. Allow to cool slightly before serving with warmed marinara sauce for dipping.

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I discovered that using panko instead of regular breadcrumbs makes all the difference in achieving that restaurant quality crunch. My Italian grandmother would probably disapprove of frying perfectly good pasta, but even she couldn't resist these when I served them at our last family gathering.

Storage Tips

These fried ravioli are best enjoyed immediately after cooking when the contrast between the crispy exterior and tender filling is at its peak. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F oven for 5 to 7 minutes until crispy and heated through. Avoid using the microwave as it will make the coating soggy and compromise the texture that makes this dish special.

Ravioli Filling Options

The beauty of this recipe lies in its versatility. For a classic approach, cheese filled ravioli provides a creamy interior that balances the crunchy coating perfectly. Meat filled varieties like beef or sausage create a heartier appetizer that can even serve as a main dish when paired with a salad. For an elevated experience, try lobster or butternut squash ravioli, which add sophisticated flavor notes. Remember that larger ravioli may need slightly longer frying time, while smaller ones cook more quickly.

Serving Suggestions

While marinara is the traditional dipping sauce, you can customize the experience with alternatives. Pesto creates a herbaceous counterpoint to the fried pasta, while alfredo sauce offers creamy richness. For a spicy kick, try arrabbiata sauce or even a sriracha aioli. Present your fried ravioli on a large platter with small bowls of different sauces to let guests customize their experience. Complete the spread with other Italian inspired appetizers like marinated olives or roasted red peppers for a cohesive antipasto selection.

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Frequently Asked Questions

→ Can I use any type of ravioli for frying?

Absolutely! Use your favorite ravioli filling, whether it’s cheese, meat, or vegetables. Just ensure it’s thawed if using frozen ravioli.

→ What’s the best oil for frying ravioli?

Vegetable oil is a great choice because of its neutral flavor and high smoke point. Other options include canola or sunflower oil.

→ How do I keep the fried ravioli crispy?

Place the fried ravioli on a wire cooling rack after frying to drain excess oil and ensure they stay crispy.

→ Can I bake the ravioli instead of frying?

Yes! You can bake the coated ravioli in a preheated oven at 400°F for about 15-20 minutes, flipping halfway through for even crispness.

→ What can I use as a dipping sauce besides marinara?

While marinara pairs perfectly, you can also try Alfredo sauce, ranch dressing, or even a spicy arrabbiata sauce.

→ How do I store leftovers?

Store leftover fried ravioli in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to restore crispiness.