Homemade Fried Ravioli
Learn to make crispy homemade fried ravioli! Golden, crunchy exterior with cheesy filling. Perfect appetizer with marinara sauce. Easy recipe!
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Ingredients
8 items
Transform ordinary ravioli into an extraordinary appetizer with this crispy Homemade Fried Ravioli recipe! This beloved St. Louis specialty combines the comfort of tender pasta with an irresistibly golden, crunchy coating that delivers satisfying texture in every bite.
Perfect for entertaining or family dinners, these golden gems are surprisingly easy to make at home. Simply coat fresh or frozen ravioli in seasoned breadcrumbs and fry until perfectly crispy. Serve with your favorite marinara sauce for dipping, and watch them disappear from the plate!
Instructions
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Set up breading station
Arrange three shallow dishes in a line. Place 1 cup all-purpose flour in the first dish. Beat 2 eggs in the second dish until smooth. In the third dish, combine 1 cup breadcrumbs with 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper, mixing well.
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Heat the oil
Pour 2 tablespoons olive oil into a large, deep skillet and heat over medium heat until it reaches 175°C (350°F). Test the temperature by dropping in a small piece of breadcrumb - it should sizzle immediately and turn golden in about 30 seconds.
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Bread the ravioli
Working with one ravioli at a time, dredge it completely in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off. Finally, coat thoroughly in the seasoned breadcrumb mixture, pressing gently to help the coating stick.
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Place breaded ravioli on a clean plate or baking sheet. Repeat the breading process with all remaining ravioli, keeping them in a single layer so they don't stick together.
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Fry the ravioli
Carefully place 4-5 breaded ravioli into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on the first side until golden brown and crispy.
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Using tongs or a slotted spoon, flip each ravioli and fry for another 2-3 minutes until the second side is golden brown and crispy. The ravioli should be floating and bubbling actively.
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Transfer fried ravioli to a paper towel-lined plate to drain excess oil. Repeat the frying process with remaining ravioli, maintaining the oil temperature at 175°C (350°F) between batches.
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Serve
Serve the fried ravioli immediately while hot and crispy. Accompany with marinara sauce, ranch dressing, or your favorite dipping sauce.
Tips
Choose fresh or frozen ravioli over dried varieties for the best results. Cheese-filled ravioli work exceptionally well, but don't hesitate to experiment with meat or vegetable fillings. Make sure frozen ravioli are completely thawed before breading to ensure even cooking.
Maintain proper oil temperature between 350-375°F using a candy thermometer. Oil that's too hot will brown the exterior before the filling heats through, while oil that's too cool will result in greasy, soggy ravioli.
Set up an efficient breading station with three shallow bowls: seasoned flour, beaten eggs, and seasoned breadcrumbs. Work in small batches to prevent the breading from becoming gummy, and press the breadcrumbs gently to ensure they adhere well.
Don't overcrowd the frying pan - this lowers the oil temperature and prevents even browning. Fry in batches, allowing space between each ravioli for proper heat circulation and easy turning.
For extra crispy results, let the breaded ravioli rest for 10-15 minutes before frying. This helps the coating set and creates a better seal around the pasta.
Drain fried ravioli on paper towels immediately after cooking to remove excess oil. For the crispiest results, place them on a wire rack set over paper towels to allow air circulation around all sides.
Serve fried ravioli immediately while they're hot and crispy. If you must hold them, keep them warm in a 200°F oven for no more than 10-15 minutes to prevent the coating from becoming soggy.
Double-dip for extra crunch: after the initial flour-egg-breadcrumb coating, dip again in beaten egg and breadcrumbs for an even thicker, crispier exterior.
What Makes Fried Ravioli Special
Fried ravioli offers the perfect contrast of textures - a crispy, golden exterior that gives way to tender pasta and creamy, melted filling inside. Unlike traditional boiled ravioli, the frying process creates a delightful crunch that makes each bite more exciting. The breadcrumb coating becomes beautifully golden and seasoned, while the cheese filling stays perfectly warm and gooey.
The St. Louis Connection
Often called "toasted ravioli" (though they're actually fried), this dish has deep roots in St. Louis, Missouri, where it's considered a local delicacy. Legend has it that the dish was created by accident in the 1940s when a chef at Oldani's Restaurant dropped ravioli into hot oil instead of boiling water. Rather than discard the mistake, he served it - and a culinary icon was born.
Today, fried ravioli appears on menus throughout St. Louis and has spread across the country as a beloved appetizer. The "Hill" neighborhood, St. Louis's Italian district, still claims ownership of this crispy creation.
Choosing the Right Ravioli
The success of your fried ravioli largely depends on selecting the right pasta. Fresh or frozen ravioli work best, as they hold their shape better during frying than dried varieties. Cheese-filled ravioli are the classic choice, with ricotta, mozzarella, or mixed cheese fillings creating that signature creamy interior.
However, don't limit yourself to cheese - meat-filled ravioli, spinach and ricotta combinations, or even butternut squash varieties can create delicious results. Just ensure the ravioli are well-sealed to prevent filling from leaking during frying.
The Perfect Breading Technique
Creating the ideal crispy coating requires a proper three-step breading process. First, flour helps the egg adhere to the pasta surface. The beaten egg acts as glue for the final breadcrumb layer. Seasoned breadcrumbs provide the golden color and satisfying crunch that makes fried ravioli irresistible.
For extra flavor, season your breadcrumbs with garlic powder, Italian herbs, grated Parmesan cheese, or paprika. Some cooks prefer panko breadcrumbs for an extra-crispy texture, while others stick to traditional fine breadcrumbs for a more delicate coating.
Serving Suggestions and Pairings
Classic marinara sauce remains the most popular dipping sauce for fried ravioli, but don't hesitate to experiment. Alfredo sauce offers rich, creamy contrast, while spicy arrabbiata adds heat. For something different, try pesto, ranch dressing, or even a simple garlic aioli.
Fried ravioli makes an excellent appetizer for Italian-themed dinners, game day gatherings, or cocktail parties. Pair them with a crisp Caesar salad, antipasto platter, or roasted vegetables for a complete meal. They're also perfect alongside soup for a comforting lunch.
Storage and Reheating Tips
While fried ravioli taste best fresh from the oil, you can store leftovers in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in a 375°F oven for 5-7 minutes rather than using the microwave, which will make them soggy.
You can also prepare fried ravioli ahead by breading them completely and storing in the refrigerator for up to 24 hours before frying. For longer storage, freeze the breaded ravioli on a baking sheet, then transfer to freezer bags. Fry directly from frozen, adding an extra minute or two to the cooking time.
Troubleshooting Common Issues
If your ravioli burst open during frying, the oil may be too hot, or you may be overcrowding the pan. Maintain oil temperature around 350-375°F and fry in small batches. If using frozen ravioli, ensure they're completely thawed to prevent uneven cooking.
For ravioli that won't stay crispy, make sure to drain them properly on paper towels and serve immediately. Excess moisture is the enemy of crispiness, so pat the ravioli dry before breading if they seem wet.
Variations to Try
Once you've mastered basic fried ravioli, experiment with different coatings and flavors. Try adding crushed herbs to your breadcrumbs, or mix in some grated Parmesan for extra richness. Some cooks add a splash of hot sauce to their egg wash for subtle heat throughout the coating.
For a lighter version, you can bake breaded ravioli at 425°F for 12-15 minutes, flipping halfway through, though they won't achieve quite the same crispy texture as fried versions.
