If you’re on the hunt for a snack or appetizer that’s irresistibly crispy on the outside, wonderfully cheesy on the inside, and downright addictive, this Fried Cheese Ravioli Recipe will become your new kitchen hero. Imagine golden, crunchy pockets bursting with creamy cheese, perfect for dipping or devouring straight away. It’s a dish that transforms simple cheese ravioli into something spectacularly satisfying, guaranteed to please crowds and solo snackers alike.
Ingredients You’ll Need
Getting started with this Fried Cheese Ravioli Recipe is easy because the ingredients are straightforward but carefully chosen to build layers of flavor, texture, and color. Each component plays an essential role, from the cheese-filled ravioli that provides rich creaminess to the combo of breadcrumbs that deliver that perfect crunchy coating.
- 25 ounces frozen cheese ravioli pasta: The star of the show, providing the gooey, cheesy center everyone loves.
- 1 cup all-purpose flour: Creates a light base layer for the breading to stick to.
- 1/2 teaspoon kosher salt: Enhances flavor in every bite without overwhelming.
- 1/2 teaspoon fresh cracked black pepper: Adds a subtle, savory kick that complements the cheese.
- 2 large eggs: Binds the flour and breadcrumbs for a sturdy, crispy crust.
- 1/3 cup whole milk: Helps thin the eggs, making coating easier and more even.
- 1 cup Italian bread crumbs: Infuses a hint of herb flavor, elevating the crust’s taste.
- 3/4 cup panko bread crumbs: Gives extra crunch and a light texture to the fried ravioli.
- 3/4 cup freshly grated parmesan cheese (divided): Half mixes with the breadcrumbs for cheesy crunch; the rest is a savory finishing touch.
- 3-4 cups vegetable oil: Used for deep frying, ensures the ravioli get perfectly crispy and golden.
- 1 tablespoon freshly chopped parsley (optional): Adds a fresh, vibrant note and a pop of color.
How to Make Fried Cheese Ravioli Recipe
Step 1: Thaw the Ravioli Properly
First things first: the ravioli needs to be ready for frying. If you’re working with frozen cheese ravioli, place them in the refrigerator overnight to thaw naturally. In a pinch, you can boil them for a few minutes until tender, but be sure to drain and pat them very dry. Avoid tossing frozen ravioli directly into hot oil—that can cause dangerous splatters and uneven cooking.
Step 2: Prepare Your Breading Stations
Set up three shallow dishes: one with the flour mixed with salt and pepper, another with beaten eggs combined with whole milk, and the last featuring a crunchy blend of Italian bread crumbs, panko, and 1/2 cup of freshly grated parmesan cheese. These layers are key to building that irresistible golden crust you’re after.
Step 3: Heat the Oil for Frying
Fill a deep skillet with 3 to 4 cups of vegetable oil and heat it over medium-high heat until it reaches 325 degrees Fahrenheit. Using a thermometer here is a real game changer—you want hot oil that’s not smoking, so your ravioli cooks crisp without absorbing excess grease.
Step 4: Bread the Ravioli
Working in batches, lightly coat each ravioli in the flour mixture first, shaking off excess flour. Then dip it into the egg wash, ensuring full coverage, followed by a generous roll in the breadcrumb-parmesan blend. Lay the breaded ravioli on a parchment-lined baking sheet as you build your batches. This prep ensures even frying and keeps the ravioli from sticking together.
Step 5: Fry to Perfection
Carefully add 5 to 7 ravioli to the hot oil at a time. Fry them for about 2 to 3 minutes on each side until they’re beautifully golden and crisp. As they fry, you’ll notice them puff up slightly—this is a delightful sign that they’re perfectly cooked. Keep a close eye on your oil temperature and adjust heat as needed to maintain that ideal frying range.
Step 6: Drain and Garnish
Once fried, remove the ravioli with a slotted spoon and place them on a paper towel-lined sheet to drain excess oil. While still warm, sprinkle with the reserved 1/4 cup grated parmesan and fresh chopped parsley if you like that extra burst of color and flavor. Serve immediately for the best texture and taste.
How to Serve Fried Cheese Ravioli Recipe
Garnishes
Simple additions can elevate your Fried Cheese Ravioli Recipe. Sprinkle some freshly chopped parsley or a pinch of red pepper flakes for visual appeal and a hint of freshness or heat. A dusting of extra parmesan cheese adds a salty finish that complements the cheese inside perfectly.
Side Dishes
This dish pairs beautifully with a tangy marinara sauce for dipping, offering a classic Italian touch. For something lighter, a crisp green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the fried ravioli.
Creative Ways to Present
Want to impress your guests? Serve your fried ravioli skewered on cocktail sticks with a small ramekin of dipping sauce on the side. For a party platter, pile them high on a rustic wooden board with bowls of marinara, ranch, or garlic aioli to encourage snackers to mix and match flavors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container lined with paper towels to absorb any moisture. Store in the refrigerator and try to enjoy within 2 days to maintain the best texture and flavor.
Freezing
You can freeze leftover fried ravioli by arranging them in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer to a freezer-safe container or bag. This method prevents soggy clumps so that when you’re ready, each ravioli stays crisp after reheating.
Reheating
To bring back their crispiness, reheat the ravioli in a preheated oven at 375 degrees Fahrenheit on a baking sheet for about 8 to 10 minutes. Avoid microwaving as that can make the coating soggy. For an extra crunch, a quick air-fry cycle works wonders too.
FAQs
Can I use fresh ravioli instead of frozen for this Fried Cheese Ravioli Recipe?
Absolutely! Fresh ravioli can work beautifully and often has a more delicate texture, but just be sure they’re well dried and handled gently to prevent tearing during breading and frying.
What dips go best with Fried Cheese Ravioli Recipe?
Classic marinara is a favorite, but you can also try ranch, garlic aioli, or a spicy sriracha mayo to complement the crispy, cheesy bites with contrasting flavors.
Is it necessary to use a thermometer when frying?
While not mandatory, a thermometer ensures your oil stays at the perfect temperature—around 325°F—so the ravioli cooks evenly and crisps without soaking up too much oil.
Can I bake the ravioli instead of frying them?
Yes, baking is a healthier alternative. Preheat the oven to 425°F, bake on a greased sheet for about 15 minutes, flipping halfway, but the result won’t be as crisp and golden as frying.
How do I prevent the cheese from leaking out when frying?
The key is to ensure the ravioli are fully thawed and patted dry before breading. Proper breading with a triple-layer of flour, egg, and breadcrumbs also creates a sturdy seal to keep all that cheesy goodness inside.
Final Thoughts
This Fried Cheese Ravioli Recipe is hands down one of my favorite comfort snacks because it’s so easy to make yet feels absolutely special every time. Whether you’re serving it at a party, making a fun weeknight treat, or craving something crunchy and cheesy, it hits all the right notes. Give it a try and watch it disappear fast—the crispy, cheesy magic is simply irresistible!
Print
Fried Cheese Ravioli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
Crispy and golden fried cheese ravioli, coated in a seasoned breadcrumb and parmesan mixture, fried to perfection for a delicious appetizer or snack. This recipe ensures a crunchy exterior with a warm, cheesy filling, perfect for dipping in marinara sauce or enjoying on their own.
Ingredients
Ravioli
- 25 ounces frozen cheese ravioli pasta, thawed (e.g., Great Value brand)
Breading
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 large eggs
- 1/3 cup whole milk
- 1 cup Italian bread crumbs
- 3/4 cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese (for breading)
Frying and Garnish
- 3–4 cups vegetable oil, for frying
- 1/4 cup freshly grated parmesan cheese (for garnish)
- 1 tablespoon freshly chopped parsley (optional garnish)
Instructions
- Thaw Ravioli: Place frozen cheese ravioli in the refrigerator overnight to thaw. Alternatively, boil the ravioli for a few minutes, then drain and pat dry thoroughly with paper towels. Avoid frying frozen ravioli to prevent oil splatter and burns.
- Prepare Breading Stations: In the first shallow dish, combine flour, kosher salt, and black pepper. In the second dish, whisk together eggs and whole milk until smooth. In the third dish, mix Italian bread crumbs, panko bread crumbs, and 1/2 cup freshly grated parmesan cheese until evenly combined.
- Heat Oil: Fill a deep-sided skillet with 3 to 4 cups of vegetable oil. Attach a candy or deep-frying thermometer to the skillet. Heat the oil over medium-high heat until it reaches 325°F (163°C), ensuring proper frying temperature.
- Bread Ravioli: Working in batches, dredge each ravioli in the flour mixture, shaking off any excess. Dip next into the egg mixture, then coat thoroughly in the breadcrumb and parmesan mixture. Place the breaded ravioli on a parchment-lined baking sheet while preparing the rest.
- Fry Ravioli: Carefully add 5 to 7 ravioli at a time into the hot oil. Fry for 2 to 3 minutes per side, or until golden brown and crisp. Monitor oil temperature and adjust heat as needed. The ravioli will puff up during frying, which is normal and indicates a crispy shell with melted cheese inside.
- Drain and Garnish: Remove fried ravioli with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil. Immediately sprinkle with the reserved 1/4 cup grated parmesan cheese and fresh chopped parsley if using. Serve warm for the best texture and flavor.
Notes
- Ensure ravioli are fully thawed or pre-cooked and dried to prevent dangerous oil splatter during frying.
- Maintain oil temperature between batches to ensure even cooking and crispiness.
- Use a slotted spoon to safely remove ravioli and drain excess oil.
- Serve with marinara sauce or your favorite dipping sauce for an enhanced appetizer experience.
- Freshly grated parmesan adds a nice finishing touch, but you can omit if preferred.
