There’s something magical that happens in my kitchen when I make these Fried Ravioli. It’s a recipe that turns a simple pack of cheese ravioli into the most craveable, golden-brown, crispy little bites of joy. I first had them at a cozy Italian-American restaurant years ago, and the moment I tasted that crunchy, cheesy, warm perfection dipped in marinara, I knew I had to recreate them at home. After many (delicious) trials, I’ve landed on a version that fills my home with the irresistible aroma of frying herbs and Parmesan, and brings everyone straight to the kitchen, asking, “Are they ready yet?” It’s more than a recipe; it’s a guaranteed way to make any night feel like a celebration.
Why You’ll Love This Recipe
You’re going to love this recipe because it transforms a humble freezer-staple into an impressive, restaurant-quality appetizer or fun main course with shockingly little effort. The process is satisfyingly hands-on, the ingredient list is simple, and the payoff is absolutely massive. In about 30 minutes, you’ll have a platter of hot, crunchy ravioli with a tender, cheesy center that’s perfect for dipping, sharing, and devouring. Trust me, once you see how quickly these disappear and hear the happy silence of people eating, you’ll understand why this is a recipe I come back to again and again.
Ingredients
- 1 (9-12 oz) package fresh or frozen cheese ravioli (not dried)
- 3 to 4 cups vegetable oil (for frying)
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1 cup Italian-style breadcrumbs
- 3/4 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 1 tbsp dried parsley
Now, let’s talk ingredients because a few choices here make a world of difference. First, the ravioli: I strongly recommend using fresh cheese ravioli if you can find them. They fry up more tender than frozen, though frozen works perfectly in a pinch—just don’t thaw them, fry them straight from the freezer. The combination of Italian breadcrumbs and panko is my secret weapon; the Italian crumbs bring the seasoning, and the panko adds an extra layer of shatteringly crisp texture. Don’t skip it! And for the Parmesan, please, please use the real stuff that you grate yourself from a block. The pre-grated kind in a canister doesn’t melt or stick the same way and lacks that deep, nutty flavor. This is one step where I’ve tried both, and trust me, the good Parmesan makes a huge difference.(See the next page below to continue…)