Name: Crispy Fried Ravioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 package (about 20 oz) refrigerated cheese or meat ravioli; 1 cup all-purpose flour; 2 large eggs; 1/2 cup buttermilk or regular milk; 1 1/2 cups panko or Italian-style breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper to taste; Vegetable or canola oil for frying; Marinara sauce, for dipping

There’s something wildly satisfying about taking a comfort food favorite and giving it a crunchy, golden twist. That’s exactly what happens with Crispy Fried Ravioli—a dish that turns humble ravioli into the ultimate snack or appetizer. I first discovered this little bite of heaven at a casual Italian-American restaurant, and from the first crunch, I was hooked. Since then, I’ve been testing and tweaking my own version at home, and the results? Ridiculously good.

This recipe is all about taking store-bought or homemade ravioli, coating them in seasoned breadcrumbs, and frying them until the edges are perfectly crisp while the inside stays cheesy and warm. It’s simple, fast, and incredibly craveable. Whether you’re serving it at a game-day party, holiday get-together, or as a midnight snack, these crispy bites never last long around my house.

Why You’ll Love This Crispy Fried Ravioli

Quick and easy – You’ll have a plate of golden ravioli in under 30 minutes.
Crowd-pleaser – These are always the first thing to disappear at gatherings.
Crispy on the outside, melty on the inside – The texture contrast is downright addictive.
Perfect for dipping – Marinara, ranch, or garlic aioli all work beautifully.
Customizable – Use cheese ravioli, meat-filled, or even spicy varieties depending on your mood.

What Kind of Ravioli Should I Use for Crispy Fried Ravioli?

You can honestly go with whatever type of ravioli you love most, but I find cheese-filled or meat-stuffed varieties work best for frying. The key is to pick ravioli that are sturdy enough to handle the breading and frying process without bursting open. I usually opt for refrigerated ravioli over frozen ones because they hold up better and fry more evenly. If you’re using frozen, just make sure they’re fully thawed before breading.

Mini ravioli also make an excellent choice if you’re serving a crowd—bite-sized and easy to snack on. For a more indulgent twist, lobster or truffle mushroom ravioli are showstoppers when fried and served with a creamy dip.

Options for Substitutions

Breadcrumbs: Panko gives the crispiest finish, but Italian-seasoned regular breadcrumbs work too. Gluten-free? Swap in GF breadcrumbs.
Ravioli: Any filling you enjoy works. Spinach and ricotta, sausage, or even vegan varieties are all fair game.
Milk or Buttermilk: If you don’t have buttermilk for dipping, regular milk or even a whisked egg will bind the breadcrumbs just fine.
Frying Oil: Vegetable oil is classic, but canola or peanut oil are great alternatives for high heat.
Dips: Marinara is traditional, but feel free to dip into ranch, spicy sriracha mayo, or pesto for variety.

Ingredients for Crispy Fried Ravioli

Ravioli
The star of the dish—choose cheese, meat, or your favorite filling. These little pasta pillows turn into crispy bites of flavor when fried.

Breadcrumbs
Essential for that signature crunch. I like using panko for extra texture, but Italian-seasoned breadcrumbs add an herby punch.

Parmesan Cheese
Adds a salty, nutty layer to the breading that boosts the overall flavor.

Buttermilk or Milk
Helps the breadcrumbs stick to the ravioli. Buttermilk gives a slight tang and richer flavor.

Eggs
They bind everything together in the breading station and ensure an even coating.

Flour
Acts as the base layer to help the egg and breadcrumb coating stick properly.

Garlic Powder & Italian Seasoning
These bring in depth and bold flavor—especially when mixed into the breadcrumb coating.

Salt & Pepper
Simple but necessary for seasoning each layer.

Oil for Frying
Use a neutral oil with a high smoke point, like vegetable or canola oil, to get the ravioli perfectly golden.

Marinara Sauce (for dipping)
Warm and tangy, this is the ultimate companion to crispy fried ravioli. Homemade or store-bought both work beautifully.

Step 1: Prepare the Breading Station

Set up three shallow bowls—one with flour seasoned with salt and pepper, one with beaten eggs mixed with buttermilk, and one with a blend of breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.

Step 2: Coat the Ravioli

Dip each ravioli first into the flour, shaking off any excess. Next, dunk it into the egg mixture, then press it into the breadcrumb mix until fully coated. Place breaded ravioli on a tray and continue until all are done.

Step 3: Heat the Oil

In a large skillet or deep fryer, heat about 2 inches of oil to 350°F (175°C). Use a thermometer if you have one to keep the temperature steady—this is key for crispy, non-greasy results.

Step 4: Fry the Ravioli

Working in small batches, carefully drop the breaded ravioli into the hot oil. Fry for 2–3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 5: Serve Warm with Marinara

Sprinkle the fried ravioli with a little more Parmesan and freshly chopped parsley if desired. Serve immediately with warm marinara sauce for dipping.

How Long to Cook Crispy Fried Ravioli

Frying ravioli takes just 2 to 3 minutes per side in hot oil at around 350°F (175°C). They should turn a deep golden brown and feel firm when touched with a slotted spoon. If you’re using refrigerated ravioli, there’s no need to pre-cook them. Just make sure they’re thawed and patted dry if previously frozen.

For oven-baking or air frying (as lighter alternatives), preheat to 400°F (200°C) and bake or air fry for about 12–15 minutes, flipping halfway through. You won’t get the same deep crunch, but they’ll still be tasty.

Tips for Perfect Crispy Fried Ravioli

Don’t overcrowd the pan – Fry in small batches to avoid dropping the oil temperature and making the ravioli greasy.
Pat ravioli dry before breading – Excess moisture can ruin the coating.
Use a thermometer – Keeping the oil at the right temperature is the key to getting that perfect crispy shell.
Double coat if needed – For extra crunch, you can repeat the egg and breadcrumb step.
Serve immediately – Crispy fried ravioli is best hot and fresh. Reheating can soften that beautiful crust.

Watch Out for These Mistakes While Cooking

Frying at the wrong temperature: If the oil is too cold, the ravioli absorb oil and turn soggy. Too hot, and they burn on the outside before heating through.
Skipping the drying step: Wet ravioli won’t hold the breading well, which can cause it to slide off during frying.
Using too much breading: Over-coating can make them overly heavy and dominate the filling’s flavor.
Not seasoning the coating: Plain breadcrumbs = bland bites. Always season your flour and breadcrumb mixture.
Frying too many at once: This lowers the oil temperature quickly and leads to uneven cooking.

What to Serve With Crispy Fried Ravioli?

Marinara Sauce

The classic dip—tangy, garlicky, and perfectly suited for those crispy edges.

Garlic Aioli

Creamy with a punch of garlic, this adds a rich contrast to the crunch.

Spicy Arrabbiata Sauce

For heat-lovers, this tomato-based sauce with chili flakes brings a bold kick.

Pesto

Fresh, herby, and cheesy—pesto adds a bright and nutty flavor that works beautifully.

Ranch Dressing

A cool, creamy option that’s especially great if you’re using spicy ravioli.

Antipasto Platter

Pair your fried ravioli with olives, cheeses, and cured meats for a full Italian-inspired spread.

Caesar Salad

A crisp salad balances out the richness and adds a refreshing crunch.

Roasted Vegetables

Simple roasted zucchini, bell peppers, or cherry tomatoes bring a colorful and healthy side option.

Storage Instructions

If you have leftovers (which is rare in my house!), let the fried ravioli cool completely before storing. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They’ll keep in the fridge for up to 3 days.

To reheat, avoid the microwave—it softens the coating. Instead, use an oven or air fryer at 375°F (190°C) for 6–8 minutes, or until they’re hot and crisp again. You can also freeze breaded, uncooked ravioli—just flash freeze them on a baking sheet before transferring to a zip-top bag. Fry straight from frozen, adding an extra minute or two.

Estimated Nutrition

(Per 4-5 ravioli serving, depending on size and type)

Calories: ~280–350 kcal
Protein: 10–12g
Carbohydrates: 25–30g
Fat: 15–18g
Saturated Fat: 4–6g
Cholesterol: 45–55mg
Sodium: 500–600mg
Fiber: 1–2g
Sugars: 2–3g

Keep in mind these numbers can vary based on the type of ravioli and amount of oil absorbed during frying.

Frequently Asked Questions

What kind of ravioli is best for frying?

Cheese-filled or meat-stuffed refrigerated ravioli work best. They’re firm enough to handle frying and have balanced flavors that pair well with crispy coating.

Can I use frozen ravioli?

Yes, but make sure to fully thaw and dry them before breading. This helps the coating stick and prevents oil splatter during frying.

Can I make these in an air fryer?

Absolutely! Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway. You’ll get a lighter crunch with less oil.

What oil should I use for frying?

Use a neutral, high-smoke-point oil like vegetable, canola, or peanut oil for best results.

How do I keep the breading from falling off?

Make sure the ravioli are dry and follow a proper breading process: flour, then egg, then breadcrumbs. Press the crumbs on firmly.

Are these good for a party?

They’re perfect for parties—easy to prep ahead and fry quickly when guests arrive. Mini ravioli are especially great for bite-sized appetizers.

What sauces go best with fried ravioli?

Marinara is the classic dip, but ranch, garlic aioli, pesto, or spicy sauces like arrabbiata are all amazing with these.

Can I prepare these in advance?

Yes. Bread them and refrigerate up to a few hours ahead. You can also freeze them uncooked and fry straight from frozen.

Conclusion

Crispy Fried Ravioli is one of those recipes that turns a simple ingredient into something magical. Crunchy on the outside, melty in the middle, and endlessly versatile—it’s the kind of dish people ask for again and again. Whether you’re hosting friends, looking for a unique appetizer, or just craving something golden and crispy, these little bites always hit the spot.

Time to get dipping.