When I tell you I could eat these until I, myself, turned into an actual piece of fried ravioli, I truly mean it. If crispy fried ravioli sounds like something you’d also like to turn into, then you’re in luck 😂 Follow me…
Marinara Dip for Fried Ravioli
You’ll definitely want to serve a Dip with these, just because they can get a little dry if you’re eating them by themselves. Traditionally you’d serve with a marinara dip, and that’s exactly what we’re doing here. If you want to use your favourite store-bought marinara sauce you can absolutely do that!
Can I make the dip ahead of time?
If you want to get ahead of the game you can definitely make it ahead of time. Just allow to completely cool then tightly store in the fridge for a couple of days.
Do I serve this hot or cold?
Either! You can serve it right out of the fridge, or warm it through again if preferred. Process shots: fry onion & garlic (photo 1), pour in chopped tomatoes and water (photo 2), add basil, oregano, balsamic vinegar, chilli flakes, sugar, salt and pepper (photo 3), stir and simmer until thickened (photo 4).
Preparing Fried Ravioli
What kind of Ravioli should I use?
I recommend using something with an interesting/’fancy’ filling as opposed to regular cheese. Here I’ve used basil and pine nut which works really well. In all cases, I recommend using fresh/refrigerated ravioli. You can use frozen, you’ll just have to thaw them first.
Panko Breadcrumbs
These are essential take make the ravioli extra crispy. They’re fairly big and airy, meaning they crisp up really nicely. You’ll find them in the Asian section of most stores.
Seasoning
A lot of recipes add Italian seasoning to the breadcrumbs, however, I like to keep the seasoning fairly simple. I find the extra seasoning in the breadcrumbs can sometimes get distracting; you want the flavour focus of the ravioli filling. Having said that you can add extra seasoning to the crumb if you wish, especially if you have a ravioli with something like a plain cheese filling. Process shots: unpack ravioli (photo 1), coat in flour (photo 2), coat in beaten egg (photo 3), coat in seasoned Panko breadcrumbs (photo 4).
Cooking Fried Ravioli
The great thing about these beauties is they fry in no time. You’ll want to work in batches and flip halfway, just to ensure you get even coverage.
How to prevent the ravioli bloating
This doesn’t happen every time, but sometimes you’ll find the ravioli starts to puff up with air getting trapped in it. This stretches the batter and you end up with bubble-shaped ravioli, which isn’t ideal. To prevent this I usually stab each ravioli with a small sharp knife, just allow the steam to escape as they fry. Process shots: add ravioli to hot oil (photo 1), fry until crisp and golden (photo 2), rest on a wire rack (photo 3).
Serving Fried Ravioli
Now this is an essential step, so don’t skip it! Whilst the ravioli is still hot, toss them in some parmesan and fresh parsley. The leftover heat will gently melt the parmesan and force it to stick to the ravioli. The dusty variety works best. Process shots: sprinkle parmesan and parsley over ravioli (photo 1), toss to coat (photo 2).
To serve, I usually plonk a pot of marinara dip in the centre of a plate and circle around the ravioli.
What can I do with leftovers?
If there’s any leftover fried ravioli, just allow to completely cool and tightly store in the fridge. Reheat in the air fryer or oven until hot and crispy again. Alrighty, let’s tuck into the full recipe for this fried ravioli shall we?!
How to make Fried Ravioli (Full Recipe & Video)
For more similar recipes check out these beauties:
Fried Finger Food Recipes
Fried Cheese Balls Fried Breaded Mushrooms Popcorn Chicken Mini Chicken Kievs Cheese Stuffed Doritos
If you loved this Fried Ravioli Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
