Irresistible Fried Ravioli: The Ultimate Appetizer

There’s something magical about biting into a golden, crispy fried ravioli—that irresistible crunch giving way to warm, cheesy or meaty filling inside. It’s comfort food with a fun twist, making it the perfect appetizer for parties, game nights, or even just a cozy snack at home.

Popular in Italian-American cuisine, fried ravioli is often associated with St. Louis-style toasted ravioli, which is actually deep-fried, not toasted. The dish has evolved from its Midwestern roots into a beloved snack across the U.S., found in restaurants and home kitchens alike.

What makes this version so great? It’s all about the crispy coating, the rich filling, and the simple technique. Whether you dip them in marinara, ranch, or pesto, these crunchy bites are always a crowd-pleaser.

And the best part? Fried ravioli is surprisingly easy to make at home. You only need a handful of ingredients, a hot skillet, and about 30 minutes to pull it all together. Let’s get frying!

Ingredients You’ll Need

To make the perfect batch of fried ravioli, you don’t need anything fancy. Here’s what you’ll want to gather before you start:

Ravioli: You can use store-bought or homemade ravioli. Cheese-filled is a classic, but beef, sausage, or spinach & ricotta are delicious too.
Breadcrumbs: Italian-seasoned breadcrumbs add flavor, but plain works if that’s what you have—just add a pinch of garlic powder and herbs.
Eggs & Milk: For dredging, this helps the breadcrumbs stick evenly.
Flour: The first layer of coating—don’t skip it!
Oil for Frying: Vegetable or canola oil works best for high-heat frying.
Optional Toppings: Grated Parmesan, chopped parsley, and a side of warm marinara sauce for dipping.

Pro Tip: Fresh ravioli gives you the best texture and flavor, but frozen ravioli can work too—just thaw or boil it briefly before breading.

Choosing the Best Ravioli for Frying

Not all ravioli are created equal when it comes to frying, so here are some tips to help you choose the best:

Fresh vs. Frozen: Fresh ravioli fries faster and tends to hold its shape better. Frozen ravioli should be thawed or parboiled before breading to avoid soggy results.
Mini vs. Regular: Mini ravioli are perfect for bite-sized party snacks, while regular-sized ones are heartier and great for a more filling appetizer.
Best Brands: Look for high-quality brands like Rana, Buitoni, or your local deli’s fresh pasta section. Choose ravioli with a firm texture and well-sealed edges.
Homemade Option: If you’re feeling ambitious, homemade ravioli lets you control the filling and size—just make sure it’s not too soft or wet inside, which could cause leaking during frying.

How to Make Fried Ravioli Step-by-Step

Ready to get crispy? Follow these simple steps for perfect fried ravioli every time:

Prep the Ravioli:
If using fresh ravioli, you can skip boiling. If using frozen, boil for 2–3 minutes just until softened, then drain and pat dry.
Set Up the Dredging Station:
In three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs mixed with a splash of milk
- Bowl 3: Breadcrumbs (seasoned or mixed with grated Parmesan)
Coat the Ravioli:
Dip each ravioli into the flour, then egg wash, then breadcrumbs. Press gently to make sure the coating sticks.
Heat the Oil:
In a deep skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.
Fry in Batches:
Carefully place a few ravioli at a time in the oil—don’t overcrowd! Fry until golden brown, about 1–2 minutes per side.
Drain and Serve:
Use a slotted spoon to transfer ravioli to a plate lined with paper towels or a wire rack. While still hot, sprinkle with Parmesan and parsley.
Dip & Enjoy:
Serve with a side of warm marinara or your favorite sauce.

Bonus Tip: Frying in small batches keeps the oil hot and ensures an even, crispy finish every time.

Can You Make Fried Ravioli in an Air Fryer or Oven?

Absolutely! If you’re looking for a lighter, less greasy alternative, both the air fryer and oven can do a great job.

Air Fryer Method:

Preheat to 375°F (190°C).
Bread ravioli as usual.
Lightly spray both sides with cooking oil.
Air fry for 6–8 minutes, flipping halfway through.

Oven Method:

Preheat to 400°F (200°C).
Place breaded ravioli on a baking sheet lined with parchment.
Lightly spray with oil.
Bake for 15–18 minutes, flipping once for even browning.

Crunch Comparison:

Air fryer gives you a very similar crunch to deep frying with less oil.
Oven-baked is slightly drier but still tasty—just make sure to use oil spray for a golden finish.

Air Fryer Hack: Spritzing the ravioli generously with oil spray before cooking is key to a satisfying crunch.

Dipping Sauces That Pair Perfectly

Fried ravioli is delicious on its own, but a great dipping sauce can take it to the next level. Here are a few mouthwatering options to try:

Classic Marinara: A warm, tomato-rich sauce is the traditional go-to. Choose chunky or smooth based on your texture preference.
Garlic Aioli: Creamy and garlicky—perfect for adding richness.
Pesto or Alfredo: For a herby or cheesy twist.
Spicy Arrabbiata: If you like a little kick, this sauce brings the heat.

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Creamy Ranch: A surprising but tasty contrast with crunchy ravioli.

Whether you’re using a store-bought sauce or making your own, make sure it’s warm and flavorful.

Flavor Tip: Sprinkle in red pepper flakes, chopped herbs, or a splash of lemon juice to brighten up store-bought sauces quickly.

Tasty Variations You’ll Want to Try

There’s more than one way to fry a ravioli. Get creative with these fun and flavorful twists:

Different Fillings:
- Lobster or crab for a fancy appetizer
- Mushroom and truffle oil for something earthy
- Butternut squash or pumpkin for fall flavors
Alternative Coatings:
- Panko breadcrumbs for extra crunch
- Crushed Ritz crackers or pretzels for salty, buttery texture
- Parmesan mixed with breadcrumbs for extra cheesy flavor
Seasoned Breading Ideas:
Add garlic powder, paprika, Italian seasoning, or lemon zest to breadcrumbs for a flavorful upgrade.
Gluten-Free Option:
Use gluten-free ravioli and breadcrumbs—many brands offer tasty alternatives.
Vegan Version:
Use dairy-free ravioli, plant-based milk, and a flax egg to bind the coating.
Mini Ravioli Skewers:
Thread 2–3 mini fried ravioli on skewers with a cherry tomato or basil leaf—great for parties!
Sweet Ravioli (Dessert Style):
Fill with Nutella or sweetened ricotta, fry, and dust with cinnamon sugar. Serve with chocolate or berry sauce.

What to Serve with Fried Ravioli

Fried ravioli shines on its own, but pairing it with complementary dishes can create a well-rounded meal or platter. Here’s how to serve it up:

Appetizer Platter: Pair with other finger foods like mozzarella sticks, olives, and veggie sticks.
Before an Italian Dinner: Start off a pasta night with a few crispy ravioli bites and dipping sauces.
Side Salad: A fresh arugula or Caesar salad balances out the richness and adds greens to the plate.
Game Day Spread: Serve alongside sliders, dips, and chips for a hearty, crowd-pleasing snack station.

These pairings make fried ravioli feel more like a complete experience rather than just a standalone snack.

How to Store and Reheat Leftovers

If you’re lucky enough to have leftover fried ravioli (rare!), here’s how to store and enjoy them again without losing their crunch:

Storage:
Place in an airtight container and refrigerate for up to 3 days.
Best Way to Reheat:
Use the oven or air fryer to bring back that crispy texture.
- Oven: Bake at 375°F for 10–12 minutes
- Air fryer: 375°F for 4–5 minutes
Avoid the Microwave:
It makes the coating soggy—only use it if you’re in a rush and don’t mind the texture change.
Freezing Tip:
You can freeze before or after frying, but it’s better to freeze them breaded and uncooked. Then fry straight from frozen for the freshest texture.

Prep Tip: Bread your ravioli ahead of time and freeze on a tray. Once frozen, transfer to a bag for quick frying later.

FAQs – People Also Ask

What kind of ravioli is best for frying?

Cheese- or meat-filled ravioli works best. Avoid overly saucy or wet fillings that may leak during frying. Fresh ravioli holds its shape better than frozen.

Can I use frozen ravioli directly for frying?

It’s not recommended. You should thaw them first or boil briefly to soften. Frying them straight from frozen can cause oil splatter and uneven cooking.

Why is my fried ravioli soggy?

*The most common culprits are:

Oil not hot enough (should be 350°F)
Overcrowding the pan, which drops oil temp
Not draining on paper towels or a rack*

Is fried ravioli a real Italian dish?

Not exactly! Fried (or “toasted”) ravioli is an Italian-American creation, especially popular in St. Louis, Missouri. It’s inspired by Italian flavors but not found in traditional Italian cooking.

Can I make it ahead of time?

Yes! You can bread your ravioli and store them in the fridge for a few hours or freeze them for longer storage. Just fry when ready to serve for the best texture.