Description

Hey friends! Let’s talk about that magical moment when you bite into something hot, crispy, and cheesy, and the whole room goes quiet except for happy munching. If you’re looking for a guaranteed crowd-pleaser that’s easy, impressive, and utterly addictive, you’ve just hit the jackpot. Today, we’re making Crispy Fried Ravioli—golden, crunchy, and perfectly melty inside.

Ingredients

Scale

For the Fried Ravioli

40 oz refrigerated cheese ravioli (frozen works too—just fry straight from frozen)
4 eggs
2/3 cup milk
4 cups Italian-style breadcrumbs (or plain breadcrumbs + 2 tsp dried Italian herbs, pinch of garlic powder, black pepper)
Oil for frying (vegetable, canola, avocado, or peanut)

For Finishing

1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley
Marinara sauce, for dipping

Instructions

1. Set Up Your Dredging Station

Use three shallow bowls:

Ravioli
Egg wash (eggs + milk, whisked smooth)
Breadcrumbs

Pro Tip: One hand for wet, one for dry—no sticky fingers!

2. Bread the Ravioli

Dip each ravioli in egg wash, letting excess drip off.
Coat thoroughly with breadcrumbs.
Place on a clean plate or baking sheet. Repeat for all ravioli.

3. Heat the Oil

Use a heavy-bottomed skillet or Dutch oven with 1.5 inches of oil.
Heat to 350°F (175°C). Test with a breadcrumb—it should sizzle and brown in ~15 seconds.

4. Fry to Golden Perfection

Fry in batches, 2–3 minutes per side, until deep golden and crispy.
Drain on a wire rack over a paper-towel-lined baking sheet.

5. Finish & Serve

While hot, sprinkle with parmesan and parsley.
Serve family-style on a platter with warm marinara in the center.

Notes

Rustic wooden boards or big platters look beautiful.
Pair with a crisp salad, garlic breadsticks, or a light Italian wine for a full Italian-inspired spread.
Perfect as finger food—napkins are essential!

Nutrition

Calories: 260 Cal
Fat: 14g
Carbohydrates: 25g
Protein: 9g