Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

This fried ravioli is crispy on the outside with a hot, cheesy filling inside. Sometimes called toasted ravioli, this easy recipe takes store-bought ravioli and turns it into a golden, crunchy snack that's perfect for dipping into marinara, pesto, or even ranch.

You can fry them the traditional way, bake them in the oven, or pop them in the air fryer for a lighter version. No matter how you make them, fried ravioli is always a crowd favorite for football parties, the holidays, or a fun twist on pasta night.

We like serving fried ravioli with a dish of goat cheese baked with marinara and fresh basil until it's bubbly hot. It's a great starter to an Italian-themed meal, and goes especially well with an easy chicken alfredo bake.

Ingredients

• Ravioli (24-ounce package): cheese ravioli works best; use refrigerated or thawed if frozen. We like the Rana brand or anything from Trader Joe's, but here's a list from a ravioli taste test.
• Eggs (3 large): beaten, to help the breadcrumbs stick.
• Milk (½ cup): mixed with the eggs for dipping.
• Italian breadcrumbs (2 cups): seasoned for extra flavor.
• Oil for frying: use canola, vegetable, or peanut oil all have a high smoke point.
• Parmesan cheese (¼ cup, grated): sprinkled on top after frying.
• Fresh parsley or basil (1 tablespoon, chopped): adds a pop of color.
• Marinara sauce (for serving): this is the classic dipping sauce, although ranch, Alfredo, or pesto also work. I like to serve a few different choices if I'm serving it for a crowd.

How to Make Fried Ravioli (Deep Fry, Air Fry, or Oven)

Classic Fried Method

• Prep the coating: Whisk the eggs and milk together in a small bowl. Place the breadcrumbs in a shallow dish.
• Coat the ravioli: Dip each ravioli in the egg mixture, then dredge in breadcrumbs until fully coated. Set the ravioli aside on a parchment-lined baking sheet.
• Heat the oil: Pour enough oil into a deep pot or Dutch oven to reach about 3 inches up the sides. Heat to 350°F.
• Fry the ravioli: Fry 8-10 ravioli at a time, about 3 minutes, until golden brown. Do not overcrowd the pot; the ravioli need space to cook properly. Remove with a slotted spoon and place on a wire rack (or on a plate lined with paper towels, although they won't stay quite as crispy).
• Finish & serve: Sprinkle with Parmesan and parsley. Serve hot with marinara sauce for dipping.

Air Fryer Method

Preheat air fryer to 350°F.
Prepare ravioli as above (egg wash + breadcrumb coating).
Arrange in a single layer in the basket (you may have to work in batches).
Cook for 8-10 minutes, flipping halfway through, until they're crispy and golden.

Oven-Baked Method

Preheat oven to 400°F.
Bread the ravioli as above, then place them on a wire rack set over a sheet pan (you can also use a parchment-lined baking sheet although the bottom won't get as crispy).
Spray lightly with cooking spray.
Bake for 12-15 minutes, flipping over once halfway through, until they're golden brown and hot.

Tips

• Work in batches: Don't overcrowd the oil or air fryer basket; the ravioli won't cook evenly and get crispy without space between them.
• Check the oil temperature: Use a deep-fry thermometer if possible and keep the oil around 350°F. If it's too hot the breading will burn; if it's too cool the ravioli will soak up oil and become greasy.
• Dry the ravioli before dipping: Pat the ravioli dry with a paper towel (if necessary) so the egg wash sticks better.
• Press breadcrumbs gently: After dredging, press down lightly so the coating adheres and doesn't fall off during frying.
• Use a wire rack: After frying, place the ravioli on a rack set over a baking sheet instead of paper towels to keep the crust crispy.
• Serve immediately: Fried ravioli are best hot and fresh, so have your dipping sauces ready before you start cooking.

Substitutions & Variations

• Ravioli options: Cheese ravioli is classic, but meat, spinach-artichoke, sausage, mushroom, or even lobster ravioli all work well.
• Breadcrumbs: Italian breadcrumbs already have seasoning, but you can use plain breadcrumbs, panko for extra crunch, or gluten-free crumbs if needed.
• Cheese topping: Swap Parmesan for Pecorino Romano or asiago.
• Baking instead of frying: If you want a lighter version, bake at 400°F until golden, or use the air fryer method.
• Unbreaded version: Pan-fry thawed ravioli in butter and a little oil for a pierogi-style version; top with Parmesan and crushed red pepper.
• Dipping sauces: Marinara is traditional, but try Alfredo, basil pesto, ranch dressing, or even garlic butter!
• Party platter idea: Mix and match different ravioli fillings and sauces for a fun appetizer spread (make sure to label the different types of ravioli).

Equipment Needed

• Mixing bowls: for whisking the egg wash and dipping.
• Shallow dish or plate: makes dredging ravioli in breadcrumbs much easier if the dish is shallow.
• Slotted spoon or spider strainer: for safely lifting the fried ravioli out of the hot oil.
• Large pot or Dutch oven: deep enough for frying the ravioli in a few inches of oil.
• Deep-fry thermometer: this will help you keep the oil at the right temperature (around 350°F).
• Wire rack + baking sheet: keeps ravioli crispy after frying (better than paper towels, but they can be used if you don't have a rack).
• Air fryer or oven: if you're using one of the alternative cooking methods above.
• Serving platter: for arranging the ravioli with the dipping sauce(s).

Storage & Reheating

• Refrigerator: Store any leftover fried ravioli in an airtight container for up to 3 days. Line the container with paper towels to help absorb any excess oil.
• Freezer: Arrange the cooled ravioli in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer-safe bag. They'll keep for up to 2 months.
• Oven reheating (best method): Preheat the oven to 375°F. Place the ravioli on a wire rack over a baking sheet and bake for 10-15 minutes, or until they're hot and crispy.
• Air fryer option: Reheat at 350°F for 5-6 minutes, checking halfway through.
• Microwave (quickest): Heat ravioli in 30-second bursts until they're hot. Keep in mind they'll lose their crispiness.

Tip: Lightly spray the ravioli with cooking spray before reheating in the oven or air fryer to help them crisp up again.

Frequently Asked Questions

Related

Looking for more appetizer recipes like this one? Try these:

Pairings

These are our favorite dishes to serve with Fried Ravioli:

Continue to Content

Fried Ravioli (Deep Fry, Air Fry, or Oven)

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Fried Ravioli are easy to make and perfect for an appetizer, dinner or a party! Here is how to make fried ravioli in a pan, pot, air fryer or oven.

Print

Ingredients

• 1 24-oz package refrigerated cheese ravioli (you can use frozen but they'll need to be thawed first)
• 3 eggs
• ½ cup milk
• 2 cups Italian breadcrumbs
• oil for frying
• ¼ cup grated parmesan cheese
• 1 tablespoon chopped parsley
• marinara sauce for serving

Instructions

Frying:

1. Whisk the eggs and milk together in a small bowl.
2. Place the breadcrumbs on a plate or in a shallow dish.
3. Dip each ravioli into the egg mixture, then into the breadcrumbs, coating them completely. Place them on a sheet of waxed or parchment paper as you go.
4. Place a large pot on the stove and pour enough oil in to go up the sides approximately 3 inches or so.
5. Add enough ravioli to the pot so it's not crowded (usually about 8-10 ravioli, depending on the size of your pot. Fry them until they're golden brown, about 3 minutes.
6. Repeat until all of your ravioli are cooked. (Keep the fried batches on a wire rack to keep them crispy).
7. Place the fried ravioli on a serving platter, then sprinkle with the parmesan and parsley. Serve with a small dish of marinara sauce for dipping.

Air Fryer:

1. To cook these in an air fryer, preheat your air fryer to 350F. Prepare as directed through step 3, then place the breaded ravioli in a single layer in the basket.
2. Cook them for about 9 minutes (check them starting at 6-7 minutes) or until they're golden brown and crispy, flipping halfway through. Repeat the process until all the ravioli have been fried.

Oven Baked:

1. Prepare as directed through step 3, coat them with cooking spray, then bake at 400F for about 15 minutes, flipping halfway through, or until they're golden brown and hot. (Check them early and often to make sure the filling isn't oozing out the sides.)

Notes

For pan fried ravioli, simply add enough oil to cover the bottom of the pan and follow the frying directions, flipping once they're browned on one side).

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 860mgCarbohydrates: 41gFiber: 3gSugar: 4gProtein: 16g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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