Fried Ravioli

Fried ravioli is not healthy. Fried ravioli is, however, delicious. Happily, it is also easy, which will save you the hefty appetizer price tag you’d face in a restaurant.


Fried Ravioli


Ready? Well, let’s go!


You’ll need:


  • frozen ravioli (I used a 25 oz. bag of cheese ravioli from Aldi.)
  • 1 cup buttermilk (a little less is fine)
  • 1 1/2 cups Italian-seasoned breadcrumbs (feel free to season them yourself!)
  • olive oil, for frying (I used about 1 cup, total.)


1. Thaw ravioli in fridge for at least a few hours or up to 24. This will make them easier to separate and handle, since they’re a bit more flexible. There is NO need to pre-cook the ravioli before frying.


2. Pour about 1/4″-1/2″ olive oil in heavy skillet. Heat over med. to med-high heat. (I put my electric burner on 6.)


3. Pour buttermilk in one bowl and breadcrumbs in another.


4. Dip each ravioli in buttermilk, then dredge in breadcrumbs. Place on a clean cookie sheet or piece of waxed paper while you wait for the oil to reach temperature.


5. Once the oil is hot enough, the surface will shimmer. Add the ravioli in a single layer and fry the first side for about 2 minutes. Flip and fry the other side for an additional 2 minutes. Remove to lined plate to drain.


6. Continue working in batches, adding oil as needed, until all ravioli are coated and fried. The whole shebang took me about 20 minutes and it was a LOT of ravioli.


7. Serve with a side of marinara for dipping.


And that’s it! Fried ravioli has long been a favorite appetizer of mine, so I was thrilled to learn how to make them in my home. The kids were huge fans of these. I’m guessing they would appeal to a large number of people, making them a fun appetizer to serve a crowd.


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