What’s that one appetizer on the restaurant menu that is absolutely impossible to resist? For so many of us, it’s a heaping platter of hot, crispy, and unbelievably cheesy Fried Ravioli. That perfect bite of a shatteringly crisp breadcrumb crust giving way to a warm, gooey, melted cheese filling is pure comfort food bliss. And what if I told you that you could make this iconic, crowd-pleasing snack at home, and that it’s ridiculously easy?
This isn’t just a recipe; it’s your ultimate guide to mastering one of the best appetizers of all time. We’ll show you how a simple package of store-bought ravioli can be transformed into a restaurant-quality masterpiece with a simple breading and a quick fry. Served with a side of warm marinara for dipping, this is the perfect, fun, and impressive appetizer for game day, a holiday party, or any gathering with friends and family.
Table of Contents
Table of Contents
Recipe Overview: Your Favorite Restaurant Appetizer, Made at Home
What makes this Fried Ravioli recipe so brilliant is its incredible texture and its use of a smart shortcut. The store-bought cheese ravioli makes this dish incredibly fast and easy to prepare. The real magic happens in the breading and frying, which creates an amazing contrast between the super-crispy, golden-brown exterior and the soft pasta and molten cheese filling inside. We’ll also show you how to make these in an air fryer for a lighter, equally delicious version!
| Metric | Time / Level |
| Total Time | 25 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for Crispy Ravioli
This recipe uses a handful of simple, classic ingredients to create a truly spectacular result.
- Store-Bought Cheese Ravioli: This is the ultimate shortcut and the key to how easy this recipe is! A standard box of refrigerated cheese ravioli is the perfect choice. The refrigerated kind (found in the dairy aisle) has the best texture for frying.
- The Breading: This is what creates that signature, crunchy crust.
- Buttermilk: We use buttermilk as our “glue” to help the breadcrumbs stick. Its thick consistency coats the ravioli perfectly, and its natural tang adds a wonderful, subtle flavor.
- Italian-Style Breadcrumbs: These are perfect because they come pre-seasoned with delicious Italian herbs like oregano and basil, which saves you a step.
- Freshly Grated Parmesan Cheese: We sprinkle the hot, freshly fried ravioli with a generous amount of salty, nutty Parmesan cheese. This is a classic finishing touch that adds a final, delicious layer of savory, cheesy flavor.
- Marinara Sauce: A bowl of your favorite store-bought marinara sauce, warmed up for dipping, is the classic and perfect accompaniment.
Step-by-Step to the Best Fried Ravioli
Follow these simple, detailed steps for a perfect, crispy, and crowd-pleasing result every time.
Step 1: Set Up Your Breading Station
First, let’s get organized for easy breading. You will need two separate shallow bowls.
- Bowl 1: Pour the 1 cup of buttermilk into the first bowl.
- Bowl 2: Pour the 2 cups of Italian-style breadcrumbs into the second bowl.
Set up your station in an assembly line: first the ravioli, then the buttermilk, then the breadcrumbs, and finally a clean baking sheet to place the breaded ravioli.
Step 2: Bread the Ravioli
Working in batches, take a few of the cheese ravioli and dip them into the buttermilk, making sure to coat them completely. Allow any excess buttermilk to drip back into the bowl.
Immediately transfer the buttermilk-coated ravioli to the bowl with the breadcrumbs. Toss and press the ravioli into the breadcrumbs, making sure that all sides are completely and generously coated.
Place the finished, breaded ravioli in a single layer on your baking sheet, and continue with the remaining ravioli.
Step 3: Fry to Golden, Crispy Perfection
This recipe gives you two fantastic methods for cooking your ravioli.
- Method A: Classic Deep-Frying (The Crispiest!)
- Pour enough olive oil or another neutral, high-heat frying oil (like canola or vegetable) into a large, heavy-bottomed frying pan or Dutch oven to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325°F (165°C).
- Working in batches, carefully add the breaded ravioli to the hot oil. Do not overcrowd the pan.
- Fry the ravioli, turning them occasionally with a slotted spoon, until they are a beautiful, deep golden brown and crispy on all sides, which should take about 3 minutes total.
- Using a slotted spoon, transfer the fried ravioli to a plate lined with paper towels to drain off any excess oil.
- Method B: Easy Air Fryer Ravioli (A Lighter Option!)
- Preheat your air fryer to 375°F (190°C).
- Place the breaded ravioli in a single layer in the air fryer basket. Be sure not to overcrowd the basket; work in batches if you need to.
- Spray the tops of the ravioli generously with an olive oil or avocado oil cooking spray.
- Air fry for 6 to 8 minutes, flipping the ravioli halfway through and spraying the other side with oil, until they are deep golden brown and crispy.
Step 4: Garnish and Serve
While the fried ravioli are still hot, sprinkle them generously with the 1/4 cup of freshly grated Parmesan cheese.
Serve the ravioli immediately, piled high on a platter with a bowl of warmed marinara sauce on the side for dipping.
The Best Crispy & Easy Fried Ravioli (Restaurant-Style!)
A classic and easy appetizer recipe for fried ravioli. This dish uses store-bought cheese ravioli for convenience. The ravioli are first dipped in buttermilk, then coated in Italian-style breadcrumbs. They are then fried in hot oil for a few minutes until golden brown and crispy on the outside and warm and cheesy on the inside. The finished ravioli are sprinkled with grated Parmesan cheese and served with warmed marinara sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar store-bought marinara sauce, heated, for dipping
Instructions
- Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325°F.
- While the oil is heating, set up a breading station. Pour the buttermilk into one shallow bowl and the Italian bread crumbs into another.
- Working in batches, dip each ravioli into the buttermilk, ensuring it is completely coated. Allow the excess buttermilk to drip off.
- Dredge the ravioli in the bread crumbs, pressing gently to make sure the crumbs adhere to all sides.
- Place the breaded ravioli on a baking sheet and continue with the remaining ravioli.
- When the oil is hot, carefully fry the ravioli in batches, turning occasionally, for about 3 minutes, until they are golden brown.
- Using a slotted spoon, transfer the fried ravioli to a plate lined with paper towels to drain.
- Sprinkle the hot fried ravioli with grated Parmesan cheese.
- Serve immediately with a bowl of warmed marinara sauce for dipping.
Notes
- Using a deep-fry thermometer is the best way to maintain the correct oil temperature, which is key to achieving a crispy, non-greasy result.
- Frying the ravioli in batches is important to prevent the oil temperature from dropping, which would result in soggy ravioli.
- This recipe uses store-bought ravioli and marinara sauce for a quick and easy appetizer.
Nutrition
- Serving Size: 4 ravioli
- Calories: 400-500
- Sugar: 8-12 g
- Sodium: 900-1200 mg
- Fat: 25-35 g
- Saturated Fat: 8-11 g
- Trans Fat: 0 g
- Carbohydrates: 30-40 g
- Fiber: 3-5 g
- Protein: 15-20 g
- Cholesterol: 50-70 mg
The Ultimate Make-Ahead Party Appetizer
Fried ravioli are a fantastic make-ahead appetizer, perfect for stress-free entertaining.
- The Best Method (Freezing): You can prepare the ravioli all the way through the breading step. Place the raw, breaded ravioli in a single layer on a parchment-lined baking sheet and place them in the freezer until they are frozen solid. Once they are frozen, you can transfer them to a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months.
- Cooking from Frozen: When you are ready to serve, you can fry the ravioli directly from frozen! Simply follow the frying or air frying instructions as directed, adding just a minute or two to the total cooking time. It’s an incredible, last-minute party saver!
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Creative Recipe Variations
This classic and delicious recipe is a wonderful base for your own creative and flavorful twists.
- Use a Different Kind of Ravioli: While cheese is the classic, this method is fantastic with all sorts of different ravioli fillings! Try it with meat-filled, mushroom, or spinach and ricotta ravioli.
- Make it a Spicy Fried Ravioli: If you love a bit of heat, you can add 1/2 to 1 teaspoon of crushed red pepper flakes to your Italian breadcrumbs before you bread the ravioli.
- Try a Different Dipping Sauce: While marinara is the classic, these crispy ravioli are absolutely fantastic with other dipping sauces. Try serving them with a creamy pesto aioli, a rich Alfredo sauce, a spicy arrabbiata sauce, or even a simple side of ranch dressing.
Enjoy Your New Favorite Appetizer!
You’ve just created a truly special, restaurant-quality appetizer that is guaranteed to be a massive hit at any gathering. These Crispy Fried Ravioli are a perfect harmony of a crunchy exterior, a soft pasta shell, and a warm, gooey, cheesy interior. It’s a fun, satisfying, and incredibly easy recipe that will become your new go-to for parties, game days, and any time you’re craving a delicious, comforting snack.
We hope you enjoy every last, crispy, and cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, classic appetizer!
Frequently Asked Questions (FAQs)
Q1: What is the difference between “fried ravioli” and “toasted ravioli”?
They are essentially the same delicious dish! “Toasted Ravioli” is the official name for the dish in its hometown of St. Louis, Missouri, where it is said to have been invented by accident in the 1940s in the Italian neighborhood known as “The Hill.” While the name says “toasted,” the ravioli are, in fact, breaded and deep-fried. Outside of the St. Louis area, the dish is more commonly known as “fried ravioli.”
Q2: Can I really make these in an air fryer? Will they be as crispy?
Yes, an air fryer is a fantastic and healthier alternative for making this recipe! While they may not get quite as uniformly deep brown as the deep-fried version, they will still be incredibly golden and crispy. Be sure to spray them generously with oil, as this is what helps the breadcrumbs to “fry” and crisp up in the hot, circulating air.
Q3: Can I prepare these fried ravioli ahead of time for a party?
Yes, they are a perfect make-ahead appetizer! The absolute best method is to bread the ravioli and then freeze them, as described in the “Make-Ahead” section above. Frying them directly from frozen just before your guests arrive will give you a perfectly hot, crispy, and gooey result with minimal last-minute effort.
Q4: What is the best kind of ravioli to use for frying?
The best and easiest choice is a good quality, refrigerated ravioli, which you can find in the dairy or deli section of your grocery store. You can also use frozen ravioli, but you should let them thaw completely before you attempt to bread them.
Q5: How do I keep the breading from falling off when I fry the ravioli?
The buttermilk in this recipe is a great, thick binder that helps the breadcrumbs to adhere very well. The key is to make sure you press the ravioli firmly into the breadcrumbs to get a good, thick coating. Also, when you are frying, be gentle when you turn them in the oil, and try to only turn them once.