Crispy Fried Ravioli – Simply Home Cooked

By Editor On Mar 2, 2024

Published: Feb 24, 2024 by Dina

If you love ravioli, then these Crispy Fried Ravioli are going to blow your mind. Cheesy and flavorful with a slight crunch, these ravioli are tossed in buttermilk, breadcrumbs, and Parmesan for a dish that’s absolutely scrumptious.

For more tasty pasta recipes, try our Lobster Ravioli and Pasta Pomodoro.

Plate of Crispy Fried Ravioli, with one in a marinara dipping sauce.

Table Of Contents

Recipe Details

It’s impossible not to love these crispy Fried Ravioli! Ravioli alone is so yummy, but when you bread it in herbaceous breadcrumbs and crunchy Panko before frying, it just gets even better. My family loves this recipe and I think yours will, too.

TASTE: Cheesy and a little tangy, these ravioli are covered in buttermilk, two types of herby breadcrumbs, and nutty Parmesan cheese. They are bursting with flavor.
TEXTURE: On the outside, these Fried Ravioli are crispy and crunchy with a layer of breading. On the inside, they’re tender and full of melted cheese.
TIME: It only takes 40 minutes to prepare.
EASE: Using pre-made ravioli, this recipe is a breeze. You can easily cook these for a quick dinner with just some kitchen staples.

What You’ll Need

Ingredients for Crispy Fried Ravioli: cheese ravioli, buttermilk, Panko breadcrumbs, Italian breadcrumbs, marinara sauce, flour, and Parmesan cheese.

Ingredient Notes

Cheese ravioli- Either frozen and thawed or fresh ravioli will work for this recipe.
Breadcrumbs- We use two different kinds: Italian breadcrumbs for their herbaceous flavor and Panko breadcrumbs for their extra crunch.
Buttermilk- This helps the breading stay on while also adding tangy flavor.
Parmesan cheese- This nutty, salty cheese adds great flavor to the breading on these Fried Ravioli.

Add-ins and Substitutions

Substitute the buttermilk- If you have no buttermilk, you can easily make your own by combining 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. After about 5 minutes, you have a buttermilk substitute.
Add herbs to plain breadcrumbs- If you only have plain breadcrumbs, just add dried herbs to them and give them a good stir (or shake in a bag) to season them.
Substitute the marinara- Marinara isn’t the only sauce that tastes great with these crispy fried ravioli. You can also serve them with ranch, Pomodoro sauce, or any of your other favorites.
Use other ravioli- Cheese ravioli isn’t the only type you can use. Try this recipe with lobster ravioli, mushroom ravioli, meat ravioli, and others.

How to Make Crispy Fried Ravioli

Coat the ravioli. In a large bowl, pour in the buttermilk and then add 20 pieces of cheese ravioli. Make sure they are fully coated. (You will be working in batches, so only 20 ravioli at a time to avoid overcrowding.)
Dredge the ravioli in flour. Place the flour in a gallon-sized ziplock bag. Then transfer the ravioli into the bag, seal it, and toss it around to coat each ravioli evenly. In another gallon-sized ziplock bag, add the flour, Italian breadcrumbs, Panko, and grated Parmesan cheese.

Steps to make Crispy Fried Ravioli: toss the ravioli with buttermilk, then add them to a ziplock bag with Parmesan cheese, breadcrumbs, and flour, and mix.

Dredge the ravioli again. Now transfer the ravioli back into the buttermilk bowl. Seal the bag and toss it to mix all the ingredients together. Then add the ravioli into the seasoned bread crumb mixture and toss again to coat evenly. Place the dredged ravioli on a foil-lined baking sheet until all the batches are done.

Steps to make Crispy Fried Ravioli: toss in buttermilk and breadcrumbs again in a ziplock bag, then place them on a baking sheet.

Heat the oil. Fill a heavy-bottomed pot with about 2 inches of corn oil and bring the heat to medium-high (about 325 degrees Fahrenheit on an instant-read thermometer).
Fry the ravioli. Fry each batch for about 1-2 minutes on each side, or until they are golden brown. Use a slotted spoon to remove the crispy fried ravioli from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve with marinara sauce and enjoy.

Pro Tip: Fry the ravioli in batches, making sure not to overfill the pot or they won’t turn out crispy.

Steps to make Crispy Fried Ravioli: fry the breaded ravioli in a pot and then place on a paper towel lined plate to absorb excess oil.

Recipe Tips

Preheat the oil- Make sure the oil is at 325 degrees before you add the ravioli or they will just absorb the oil rather than be cooked by it and turn out greasy.
Cook them in batches- Overfilling the pot will cause the ravioli to press against each other, resulting in soggy and not crispy pasta. Cook them in batches to avoid this.
Absorb excess oil- Place the fried ravioli on a plate with a paper towel to absorb any excess oil so the ravioli don’t become greasy.
Make them healthier by baking- Just lay the ravioli on a baking sheet lined with foil and spray both sides of the breaded ravioli with cooking spray. Bake at 375 degrees until golden brown.

Close up of Crispy Fried Ravioli with a a bowl of marinara sauce and one ravioli inside.

FAQs

Should ravioli be first boiled before frying?

No, you don’t need to boil ravioli before frying it. If your ravioli was frozen, then just allow it to thaw before breading and frying.

Is toasted ravioli the same as fried ravioli?

Yes, the term toasted was used because it was thought to be more appealing, but both words refer to deep-fried ravioli.

Overhead view of a plate of Crispy Fried Ravioli with one in marinara and some herbs on the side.

Serving Suggestions

This Crispy Fried Ravioli is versatile and perfect for serving with other dishes at dinner. Enjoy it alongside meats, seafood, sides, and your favorite sauces.

Meats: Serve this crispy ravioli with some Garlic Butter Steak Bites, Air Fryer Pork Chops (VIDEO), Breaded Chicken Skewers, or Chicken Florentine.
Seafood: Pair it with seafood, such as this Cilantro Lime Salmon, Cajun Shrimp, Pan Fried Cod with Sautéed Vegetables, or Panko Crusted Salmon.
Sides: Serve it with some Air Fryer Brussels Sprouts, Bacon Wrapped Asparagus, Spinach Salad, or Air Fryer Green Beans.
Sauces: Dip these Fried Ravioli into sauces like this Buttermilk Ranch, Pomodoro Sauce, Yum Yum Sauce, blue cheese, or Copycat Chick-Fil-A Sauce.

Make This Recipe in Advance

Make ahead: You can make these ravioli ahead of time and store them until you’re ready to serve. Just reheat them by quickly frying them again or baking them in the oven to get them crispy.

Storing: Store these Fried Ravioli in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, microwave, or by frying.

Freeze: If the ravioli was previously frozen, then you cannot freeze them again. But if not, then just place them in a freezer-safe container and freeze for up to 3 months. Thaw overnight and bake to reheat.

More Yummy Italian Dishes!

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Full Recipe Instructions

Crispy Fried Ravioli

These Crispy Fried Ravioli are deliciously flavored, cheesy, and crunchy. They are addictively good & will definitely become a family favorite

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: American, Italian

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8

Calories: 545kcal

Instructions

Start off by pouring 2 cups of buttermilk into a large bowl. Then add about 20 pieces of cheese ravioli into the bowl. Make sure to coat each ravioli in the buttermilk. You will need to work in batches. You’ll need a total of 20 ounces of ravioli for the whole recipe.
Now add 2 cups of all-purpose flour into a gallon-size Ziploc bag.
Now transfer about 20 buttermilk-dredged ravioli into the bag of flour. Then seal the bag shut and toss it around to coat each ravioli evenly. Don’t add too many at once. You want to work in batches to avoid overcrowding. In a separate gallon-sized ziplock bag, add 2 cups of all-purpose flour, 1 1/2 cups Italian bread crumbs, 1 1/2 cups panko bread crumbs, and 1/2 cup grated Parmesan cheese. Close the bag tightly and toss it around to mix the dry seasoning.
Then transfer the flour-dredged ravioli back into the buttermilk.
Then add the buttermilk-dredged ravioli into the seasoning. Toss to coat.
Then transfer the dredged ravioli onto a baking sheet lined with foil. Continue doing this with the rest of the ravioli.
Now fill a heavy-bottomed pot with about 2 inches of corn oil. Bring the heat to medium-high (about 325 degrees Fahrenheit). Use an instant-read thermometer for maintaining precise oil temperature.
Fry the ravioli in batches for about 1-2 minutes on each side or until golden brown. Use a slotted spoon to transfer the fried ravioli onto a plate lined with paper towels. This will help absorb any extra oil. Serve warm with marinara sauce.

Notes

Best way to serve them Our favorite dipping sauces are bleu cheese dressing, marinara sauce, Pomodoro sauce, or ranch. If you want to add these to a meal, then try this crispy pasta dish alongside Garlic Herb Steak Bites, Blackened Cajun Shrimp, or Spinach Salad. Toast them in the oven as a healthier alternative To bake them, just lay the ravioli on a foil-lined baking sheet and coat both sides with cooking spray. Bake at 375 degrees Fahrenheit until golden-brown.

Nutrition

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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