Fried Ravioli
These crispy fried ravioli are a family favorite! With a hearty beef filling and a seasoned breading, they're fried until perfectly crispy and golden, and served with marinara sauce for dipping. They're an awesome appetizer for game day, and we can't get enough of them.
Print Recipe
Pin Recipe
Ingredients
For the ravioli:
- 1 12-16 ounce package beef ravioli
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup milk
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon garlic powder
- Salt & pepper (to taste)
- Canola oil (for frying)
For serving:
- 2 tablespoons grated parmesan cheese
- 2 tablespoons finely chopped fresh basil
- 1 cup store-bought marinara sauce
Instructions
- Set up a dredging station. Place flour in one shallow bowl. In a second bowl, whisk together the egg and water. In the last bowl, mix the breadcrumbs, cheese, garlic powder and salt & pepper.
- Bread the ravioli. Dip each ravioli into the flour and press until lightly coated, shaking off any excess. Next, dip the ravioli into the egg wash to coat. Then trasnfer the ravioli to the breadcrumb mixture and press gently and turn to coat the ravioli completely.
- Fry the ravioli. Heat about an inch of oil in a skillet over medium heat. When it’s hot about (about 375˚F), fry the ravioli in batches until golden brown—about 2-3 minutes per side. Don’t overcrowd the pan. When the ravioli is golden brown and crispy, use a spider or slotted spoon to transfer them to a paper towel-lined baking sheet to drain off any extra oil. We like to use a cooling rack over the paper towel to help keep the ravioli extra crispy.
- Garnish and serve. Sprinkle with additional grated cheese and fresh basil and serve with marinara for dipping.
Video
Nutrition
Calories: 599kcal Carbohydrates: 63g Protein: 21g Fat: 29g Saturated Fat: 7g Polyunsaturated Fat: 5g Monounsaturated Fat: 10g Trans Fat: 0.1g Cholesterol: 96mg Sodium: 1190mg Potassium: 293mg Fiber: 5g Sugar: 6g Vitamin A: 507IU Vitamin C: 5mg Calcium: 159mg Iron: 11mg