Fried Ravioli with Marinara
Crispy, golden, and irresistibly cheesy, Fried Ravioli with Marinara is the ultimate appetizer or snack that will impress at any gathering. This recipe transforms store-bought refrigerated cheese ravioli into crunchy, bite-sized delights, thanks to a flavorful breading of Italian-style breadcrumbs, Parmesan cheese, and simple pantry spices. Perfectly fried to crunchy perfection, each ravioli is paired with a warm, tangy marinara sauce for dipping, elevating the classic flavor combination of cheese and tomato. Ready in just 30 minutes, this easy-to-follow recipe uses straightforward techniques like breading and frying, making it ideal for cooks of all levels. Whether you're hosting a party or indulging in a cozy snack night, these fried ravioli are guaranteed to be the star of the table. Don’t forget to garnish with fresh parsley to add a pop of color and extra flair!
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Recipe Information
Ingredients
- 16 pieces Refrigerated cheese ravioli
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Italian-style breadcrumbs
- 0.25 cups Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 cups Vegetable oil (for frying)
- 1 cup Marinara sauce (warmed)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Prepare your breading station by placing the flour in the first shallow dish, whisking together the eggs and milk in a second dish, and mixing the breadcrumbs, Parmesan cheese, salt, and black pepper in a third dish.
Pat the ravioli dry with a paper towel to remove any excess moisture.
Dredge each piece of ravioli in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured ravioli into the egg mixture, allowing any excess to drip off.
Press the ravioli into the breadcrumb mixture to coat it completely, gently pressing to adhere the crumbs. Set the breaded ravioli aside on a plate.
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil over medium heat to reach 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature for consistent frying.
Carefully drop a few pieces of breaded ravioli into the hot oil. Avoid overcrowding the pan to maintain the oil temperature.
Fry the ravioli for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fried ravioli to a paper towel-lined plate to drain excess oil.
Repeat with the remaining ravioli, ensuring the oil returns to the correct frying temperature between batches.
Serve the fried ravioli warm, garnished with chopped parsley if desired, alongside the warmed marinara sauce for dipping.
Nutrition Facts
Calories |
7995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 767.4 g | 984% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.2 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1300 mg | 100% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
