If you’re a fan of ravioli, these Crispy Fried Ravioli will surely wow you. Tasty and cheesy with a gratifying crispiness, these ravioli are coated in buttermilk, breadcrumbs, and Parmesan, resulting in a dish that is truly delightful.
For additional pasta recipes, don’t miss out on our Lobster Ravioli and Pasta Pomodoro.
Details of the Recipe
It’s hard not to savor these crunchy Fried Ravioli! Ravioli on its own is delicious, but when you cover it in herb-infused breadcrumbs and crispy Panko before frying, it becomes even more enticing. My family loves this recipe, and I’m certain yours will too.
- FLAVOR: Cheesy, slightly zesty ravioli enveloped in buttermilk, two types of herbed breadcrumbs, and nutty Parmesan cheese, bursting with taste.
- CONSISTENCY: Crispy and crunchy on the exterior with a breadcrumb coating, tender and oozing with melted cheese on the inside.
- TIME: Only requires 40 minutes to prepare.
- SIMPLICITY: Utilizing premade ravioli makes this recipe a breeze. You can easily whip these up for a quick dinner using basic kitchen ingredients.
Essentials
Notes on Ingredients
- Cheese ravioli- Frozen and defrosted or fresh ravioli both work for this recipe.
- Breadcrumbs- Opt for Italian breadcrumbs for herbal flavor and Panko breadcrumbs for an extra crunch.
- Buttermilk- Aids in the breading adhesion and introduces a tangy flavor.
- Parmesan cheese- Introduces a nutty, savory taste to the breading on these Fried Ravioli.
Additions and Exchanges
- Replace the buttermilk- If you don’t have buttermilk, craft your own by blending 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Within 5 minutes, you’ll have a buttermilk alternative.
- Incorporate herbs into plain breadcrumbs- If you only possess plain breadcrumbs, enhance them with dried herbs and mix for seasoning.
- Swap out the marinara- Besides marinara, these crunchy fried ravioli pair excellently with ranch, Pomodoro sauce, or your preferred choice.
- Experiment with other ravioli- Beyond cheese ravioli, try this recipe with lobster, mushroom, meat, or other ravioli varieties.
Creating Crunchy Fried Ravioli
- Coat the ravioli- In a spacious bowl, pour in the buttermilk and add 20 pieces of cheese ravioli. Ensure thorough coating (work in batches with 20 ravioli at a time to avoid overcrowding).
- Cover the ravioli in flour. Place flour into a large ziplock bag. Transfer the ravioli to the bag, seal it, and shake to coat evenly. In another large ziplock bag, blend flour, Italian breadcrumbs, Panko, and grated Parmesan cheese together.
- Coat the ravioli again. Return the ravioli back to the buttermilk bowl. Seal the bag, mix all the components, then add the ravioli to the seasoned breadcrumb blend and coat evenly. Arrange the dredged ravioli on a foil-lined baking sheet until all batches are completed.
- Heat up the oil. In a sturdy pot, pour roughly 2 inches of corn oil and heat it to medium-high (approximately 325 degrees Fahrenheit on an instant-read thermometer).
- Deep-fry the ravioli. Fry each batch for 1-2 minutes on each side until they achieve a golden brown hue. Utilize a slotted spoon to extract the crunchy fried ravioli from the oil and position them on a plate cushioned with paper towels to absorb excess oil. Serve with marinara sauce and relish.
Special Tip: Fry the ravioli in batches to avoid overcrowding, which may hinder them from acquiring a crispy texture.
Cooking Suggestions
- Preheat the oil: Ensure the oil reaches 325 degrees before adding the ravioli to prevent them from becoming greasy.
- Fry in portions: Avoid overcrowding the pot to prevent the ravioli from becoming mushy. Cook them in batches to maintain their crispiness.
- Remove excess oil: Position the fried ravioli on a plate lined with paper towels to eliminate any extra oil and prevent greasiness.
- Opt for a healthier option by baking: Arrange the ravioli on a baking sheet lined with foil, spray with cooking oil, and bake at 375 degrees until they turn golden brown.
Frequently Asked Questions
No, boiling ravioli before frying is not required. If the ravioli was frozen, simply allow it to thaw before breading and frying.
Yes, the term “toasted” was chosen as it was deemed more appealing, but both terms refer to deep-fried ravioli.
Meal Complements
This Crunchy Deep-Fried Ravioli is versatile and perfect for pairing with other dishes at dinner. Indulge in it alongside meats, seafood, accompanying dishes, and your preferred sauces.
- Meats: Serve this crispy ravioli with Garlic Butter Steak Bites, Air Fryer Pork Chops (VIDEO), Breaded Chicken Skewers, or Chicken Florentine.
- Seafood: Pair it with Cilantro Lime Salmon, Cajun Shrimp, Pan Fried Cod with Sautéed Vegetables, or Panko Crusted Salmon.
- Side dishes: Delight in it with Air Fryer Brussels Sprouts, Bacon Wrapped Asparagus, Spinach Salad, or Air Fryer Green Beans.
- Sauces: Dip these Deep-Fried Ravioli in Buttermilk Ranch, Pomodoro Sauce, Yum Yum Sauce, blue cheese, or Copycat Chick-Fil-A Sauce.
Prepare in Advance
Advance preparation: Get these ravioli ready in advance and store them until you’re ready to serve them. Reheat by quickly refrying them or baking them in the oven for added crispiness.
Storage: Store these Fried Ravioli in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, microwave, or by refrying.
Freezing: If the ravioli were previously frozen, do not refreeze. If not, place them in a freezer-safe container and freeze for up to 3 months. Thaw overnight and bake to reheat.
More Delicious Italian Delights!
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Complete Recipe Instructions
