How to Make the Perfect Crispy Toasted Ravioli

Dive into the crispy, savory world of Fried Ravioli, a delightful twist on a classic Italian favorite. This appetizing dish transforms tender ravioli into a golden, crunchy treat, making it an irresistible starter or snack. Perfect for gatherings, game nights, or simply as a novel dinner side, fried ravioli offers the comforting flavors of traditional pasta with the added pleasure of a crispy exterior. Accompanied by a dipping sauce, each bite is a perfect blend of textures and tastes. Whether you’re an aficionado of Italian cuisine or just looking for a new snack to love, Fried Ravioli is sure to captivate your taste buds.

Why You’ll Love Fried Ravioli:

  • Crispy Texture: The golden breadcrumb coating provides a satisfying crunch that contrasts beautifully with the soft, flavorful filling.
  • Versatile Flavors: Choose from cheese, meat, or spinach fillings to suit your preference, making each bite a new experience.
  • Easy to Make: With simple ingredients and a straightforward process, anyone can whip up this delicious treat.
  • Perfect for Sharing: Ideal for parties or family gatherings, these bite-sized delights are made for dipping and sharing.

Ingredients Notes For Fried Ravioli:

  • Ravioli: Use your favorite store-bought or homemade ravioli. Cheese, meat, or vegetable fillings all work great.
  • Eggs: Beaten eggs help the breadcrumbs adhere to the ravioli, creating a crispy coating.
  • Breadcrumbs: Italian-seasoned breadcrumbs add flavor, while Panko breadcrumbs offer extra crunch.
  • Parmesan: Grated Parmesan cheese mixed into the breadcrumbs elevates the flavor.
  • Seasonings: Garlic powder, salt, and pepper enhance the overall taste.
  • Oil for Frying: A neutral oil like vegetable or canola is best for frying, providing a crisp finish without overpowering the flavors.
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Recipe Steps:

  1. Prep the Ravioli: Begin by boiling the ravioli according to package instructions until just al dente. Drain and let cool slightly.
  2. Prepare the Coating: Set up three shallow dishes – one with beaten eggs, one with flour seasoned with salt and pepper, and one with a mixture of breadcrumbs and grated Parmesan.
  3. Coat the Ravioli: Dip each ravioli first in flour, then in beaten egg, and finally coat thoroughly with the breadcrumb mixture.
  4. Fry the Ravioli: Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the ravioli in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
  5. Serve: Serve hot with marinara sauce, pesto, or your favorite dipping sauce on the side.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
  • Freeze: Freeze coated but uncooked ravioli on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adjusting cooking time as needed.


  • 1 package about 18 ounces refrigerated ravioli (cheese or meat-filled)
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Vegetable oil for frying
  • Marinara sauce for serving


Prepare the Ravioli:

  • Begin by laying out the ravioli on paper towels to remove any excess moisture. This step is crucial for ensuring the breading adheres properly.

Set Up Breading Station:

  • In a shallow bowl, whisk together the eggs and water until well combined. This will serve as your egg wash.
  • In another shallow bowl, mix the Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and salt. This mixture will be your breading.

Bread the Ravioli:

  • Dip each ravioli first into the egg wash, ensuring both sides are coated. Allow any excess to drip off.
  • Then, dredge the ravioli in the breadcrumb mixture, pressing gently to coat well on both sides. Place the breaded ravioli on a plate or wire rack. Repeat with all the ravioli.

Fry the Ravioli:

  • Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan or deep fryer to 350°F (175°C).
  • Fry the ravioli in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy.
  • Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain any excess oil.


  • Serve the fried ravioli warm with a side of marinara sauce for dipping. Garnish with additional grated Parmesan cheese or fresh herbs if desired.

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