Fried Ravioli

published Mar 2, 2022
Fried Ravioli Recipe

Use store-bought ravioli for an easy take on this appetizer favorite.

Serves4 to 6

Prep20 minutes

Cook10 minutes to 20 minutes

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a plate of fried ravioli with a small bowl of red sauce.
Credit: Laura Rege

Crispy ravioli filled with cheese make for the perfect appetizer or side dish. Inspired by a dish invented in St. Louis, Missouri, fried ravioli can easily be prepared with store-bought cheese ravioli — just bread and fry them! 

Can I Fry My Ravioli Frozen?

No, use store-bought refrigerated ravioli for preparing fried ravioli. If you have frozen ravioli it will need to be defrosted completely in the refrigerator before breading and frying. 

Best Dipping Sauces for Fried Ravioli

The best way to enjoy these freshly fried ravioli is with a sauce like marinara or ranch for dipping.

Credit: Laura Rege

How to Store Fried Ravioli 

Fried ravioli really taste best when they are freshly fried. If you do have leftovers, cool and store in an airtight container in the refrigerator for up to five days. Reheat in an oven or toaster oven to re-crisp them.

Fried Ravioli Recipe

Use store-bought ravioli for an easy take on this appetizer favorite.

Prep time 20 minutes

Cook time 10 minutes to 20 minutes

Serves 4 to 6

Nutritional Info


  • 2 tablespoons

    all-purpose flour

  • 2

    large eggs

  • 2 tablespoons

    whole or 2% milk

  • 1 1/4 cups

    panko bread crumbs

  • 1 1/2 teaspoons

    Italian seasoning

  • 1/4 teaspoon

    kosher salt

  • 1 (9 or 10-ounce) package

    refrigerated cheese ravioli

  • 4 cups

    vegetable oil (32 ounces), for deep frying

  • 2 large sprigs

    fresh parsley

  • 1/4 ounce

    Parmesan cheese (2 tablespoons finely grated)

  • 1 cup

    marinara sauce


  1. Place 2 tablespoons all-purpose flour in a shallow bowl. Whisk 2 large eggs and 2 tablespoons milk together in a second shallow bowl until well combined. Stir 1 1/4 cups panko breadcrumbs, 1 1/2 teaspoons Italian seasoning, and 1/4 teaspoon kosher salt together in a third shallow bowl and break up the panko into finer crumbs with your hands so it adheres better to the ravioli.

  2. Coat 1 (9 or 10-ounce) package refrigerated cheese ravioli one ravioli at a time: Toss in the flour until completely coated. Dip in the egg mixture until completely coated and let the excess egg drip back into the bowl. Place in the panko mixture, using your hands to pat the mixture onto the ravioli. Place on a plate or baking sheet in a single layer.

  3. Heat 4 cups vegetable oil in a large pot over medium-high heat until 350°F. Meanwhile, line a baking sheet or large plate with paper towels. Pick and finely chop the leaves from 2 large fresh parsley sprigs. Finely grate 1/4 ounce Parmesan cheese on the smallest holes of a box grater (about 2 tablespoons). Warm 1 cup marinara sauce in the microwave or on the stovetop.

  4. Fry the ravioli 6 at a time: Add to the hot oil and fry, flipping the ravioli a few times, until golden-brown all over, about 2 minutes. Transfer to the paper towels. Sprinkle with the parsley and Parmesan and serve with the marinara sauce for dipping.

Recipe Notes

Storage: Fried ravioli tastes best when freshly fried, but leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in an oven or toaster oven to recrisp.