Few appetizers bring as much joy to the table as Fried Ravioli. Crisp, golden-brown pasta pillows stuffed with creamy, flavorful fillings, paired with a warm, tangy marinara dip, this dish is the epitome of indulgence. Whether you’re hosting a dinner party, game night, or simply craving a treat, this recipe delivers a crowd-pleasing snack that’s easy to make and absolutely irresistible.

Why Fried Ravioli Is a Must-Try Appetizer

There’s a certain magic about fried ravioli. The crispy coating gives way to soft, cheesy interiors, creating a symphony of textures and flavors with every bite. Paired with a rich marinara dip, this dish offers a satisfying balance of crunch and zest. It’s quick to prepare, customizable, and guaranteed to elevate your appetizer game.

Tools You’ll Need

To ensure your Fried Ravioli turns out perfectly every time, here’s a list of essential tools:

• Medium-sized pot and wooden spoon (for marinara dip)
• Three large shallow dishes (for dredging ravioli)
• Cast iron skillet or frying pan suitable for deep frying
• Slotted spoon (for safe removal of ravioli)
• Kitchen thermometer (optional, for measuring oil heat)
• Wire rack with paper towels or tray (for draining fried ravioli)
• Sharp knife and chopping board

Ingredients for Fried Ravioli (+ Marinara Dip!)

Marinara Dip

• 1x 14oz (400g) can of chopped tomatoes
• ½ small onion, finely diced
• 1 clove garlic, finely minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• ½ tsp dried basil
• ½ tsp dried oregano
• ½ tsp sugar
• Salt, pepper, and chili flakes (optional, to taste)

Fried Ravioli

• 9oz (250g) refrigerated ravioli (cheese or meat-filled)
• 1 cup (60g) panko breadcrumbs
• ¼ cup (35g) flour
• 2 eggs, beaten
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese (dusty variety works best)
• 1 tbsp finely chopped fresh parsley (for garnish)
• 2–3 cups (500–750ml) vegetable oil (enough to cover ravioli comfortably)

Step-by-Step Instructions

1. Prepare the Marinara Dip

• Heat 1 tbsp olive oil in a medium-sized pot over medium heat. Add the finely diced onion and cook until soft and golden, about 3 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the chopped tomatoes, then fill the can ¼–⅓ full with water to swill out the remaining tomato juice and add this to the pot.
• Stir in the balsamic vinegar, dried basil, oregano, sugar, salt, pepper, and chili flakes (if using).
• Simmer for 10–15 minutes, or until the sauce thickens and the flavors meld. Remove from heat and set aside.

2. Set Up the Coating Station

• Line up three shallow dishes. Fill one with flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder, salt, and black pepper.
• Dip each ravioli into the flour, ensuring it’s lightly coated, then into the egg, and finally into the breadcrumb mixture. Press the breadcrumbs gently onto the ravioli for even coating.

3. Prepare for Frying

• Use a sharp knife to make a small stab in the center of each ravioli. This prevents them from puffing up and bursting during frying.

4. Fry the Ravioli

• Heat vegetable oil in a cast iron skillet or deep frying pan to 350°F (180°C). Use a kitchen thermometer for accuracy, or test by dropping in a pinch of breadcrumbs—they should sizzle immediately.
• Fry the ravioli in batches of 6–8, cooking for 2–3 minutes or until deep golden brown, flipping halfway through.
• Use a slotted spoon to transfer the ravioli to a wire rack lined with paper towels to drain excess oil.

5. Garnish and Serve

• Place the fried ravioli in a large bowl, sprinkle with grated Parmesan and fresh parsley, and gently toss to coat.
• Serve with the marinara dip on the side and enjoy while hot!

Tips for Perfect Fried Ravioli

• Keep Your Oil at the Right Temperature: Too hot, and the coating will burn; too cool, and the ravioli will absorb excess oil.
• Work in Batches: Overcrowding the pan lowers the oil temperature and prevents even frying.
• Experiment with Fillings: While cheese ravioli is a classic choice, meat-filled or spinach varieties work beautifully too.

Nutritional Highlights

Nutrient	Per Serving (Approx)
Calories	280
Protein	8g
Fat	12g
Carbohydrates	32g
Fiber	2g
Sodium	520mg

FAQs About Fried Ravioli

1. Can I Use Frozen Ravioli?

Yes, but ensure they are fully thawed before coating and frying to avoid uneven cooking.

2. Can I Bake Instead of Fry?

Absolutely. Preheat your oven to 400°F (200°C), place the breaded ravioli on a baking sheet, spray with oil, and bake for 15–20 minutes, flipping halfway through.

3. How Do I Store Leftovers?

Store leftover fried ravioli in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

4. What Other Dips Pair Well with Fried Ravioli?

Apart from marinara, try Alfredo sauce, pesto, or even spicy garlic aioli for a unique twist.

5. Can I Make This Recipe Gluten-Free?

Yes! Use gluten-free ravioli, flour, and breadcrumbs to accommodate dietary needs.

6. What Oil Is Best for Frying?

Vegetable oil, canola oil, or sunflower oil are great choices due to their high smoke points and neutral flavors.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Italian-American

Conclusion: Make Fried Ravioli Today!

The Best Fried Ravioli (+ Marinara Dip!) is your ticket to creating a crispy, indulgent appetizer that’s as fun to make as it is to eat. Whether it’s for a casual gathering or a fancy dinner, this recipe will win hearts and taste buds.

Ready to elevate your snack game? Grab your ingredients, heat the oil, and fry your way to crispy perfection. Trust us—once you’ve had fried ravioli, you’ll never go back!

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