Introduction: Can a Pasta Appetizer Be Crispy, Cheesy, and Irresistible?
Craving a fun, crowd-pleasing appetizer with a St. Louis twist? Fried Ravioli transforms store-bought cheese ravioli into crispy, golden bites with a soft, cheesy center, perfect for dipping in marinara sauce. Rated 4.5 out of 5 stars from 367 reviews, this easy recipe is a hit at any gathering. Ready to fry up a batch of these crunchy delights? Let’s dive into this delicious recipe!
Overview: Why Fried Ravioli Shines
Fried Ravioli is loved for its crispy exterior, gooey cheese filling, and quick preparation. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 15 minutes cooking, totaling 30 minutes.
- Difficulty Level: Easy—requires coating, frying, and serving, perfect for all skill levels.
- Why It’s Special: Store-bought ravioli is breaded and fried to golden perfection, paired with warm marinara sauce for a satisfying contrast of textures and flavors. This recipe serves 4-6 as an appetizer, ideal for parties, game nights, or holiday gatherings.
Perfect for pairing with holiday dishes or as a fun starter for Italian-inspired meals.
Essential Ingredients
Fried Ravioli uses simple ingredients for a flavorful, crispy result. Here’s what you’ll need for 4-6 servings (about 24 ravioli):
- Olive oil, for frying: Provides a high smoke point for crispy frying.
- 1 cup buttermilk: Coats ravioli for breading adhesion.
- 2 cups Italian-style bread crumbs: Creates a seasoned, crunchy coating.
- 1 box (about 24) store-bought cheese ravioli: The cheesy, soft center (fresh or frozen).
- ¼ cup freshly grated Parmesan: Adds a nutty, savory topping.
- 1 jar store-bought marinara sauce, heated: Perfect for dipping.
Why These Ingredients Matter
- Ravioli: Store-bought cheese ravioli offers convenience and a melty filling.
- Buttermilk: Ensures breadcrumbs stick and adds slight tanginess.
- Italian Breadcrumbs: Provide a seasoned, crispy crust.
- Marinara and Parmesan: Enhance with classic Italian flavors.
Substitutions and Variations
- Olive Oil: Use vegetable or canola oil for frying (high smoke point oils).
- Buttermilk: Swap with milk mixed with 1 tablespoon lemon juice or beaten eggs.
- Breadcrumbs: Use panko for extra crunch or gluten-free breadcrumbs.
- Ravioli: Try spinach, mushroom, or meat-filled ravioli; ensure they’re not oversized.
- Parmesan: Substitute with Pecorino Romano or omit for vegan (use nutritional yeast).
- Marinara Sauce: Replace with homemade marinara, pesto, or alfredo sauce for dipping.
- Vegan Option: Use plant-based ravioli, milk alternative (soy milk + lemon juice), and nutritional yeast.
- Gluten-Free: Use gluten-free ravioli and breadcrumbs; ensure marinara is gluten-free.
- Flavor Variations:
- Spicy Fried Ravioli: Add ½ teaspoon red pepper flakes to breadcrumbs.
- Herb Fried Ravioli: Mix 1 tablespoon chopped fresh basil or oregano into breadcrumbs.
- Pesto Fried Ravioli: Serve with pesto dipping sauce instead of marinara.
- Cheesy Fried Ravioli: Sprinkle with mozzarella before serving for extra cheesiness.
- Garlic Fried Ravioli: Add 1 teaspoon garlic powder to breadcrumbs.
Step-by-Step Instructions
Making Fried Ravioli is a quick process that yields a crispy, cheesy appetizer. Let’s get frying!
Step 1: Gather and Prep
- Gather all ingredients: olive oil, 1 cup buttermilk, 2 cups Italian-style breadcrumbs, 24 cheese ravioli, ¼ cup grated Parmesan, 1 jar marinara sauce.
- Set up a frying station: one shallow bowl with buttermilk, another with breadcrumbs.
- Grate Parmesan and heat marinara sauce in a small saucepan over low heat.
Tip: If using frozen ravioli, thaw in the refrigerator overnight or follow package instructions; pat dry to ensure coating sticks.
Step 2: Heat the Oil
- Pour olive oil into a large frying pan to a depth of 2 inches.
- Heat over medium heat until a deep-fry thermometer reads 325°F (163°C).
Tip: Use a heavy-bottomed pan for even heating; monitor oil temperature to avoid burning.
Step 3: Coat the Ravioli
- Working in batches, dip each ravioli in buttermilk to coat completely, letting excess drip off.
- Dredge in Italian-style breadcrumbs, pressing gently to adhere.
- Place coated ravioli on a baking sheet; continue until all are breaded.
Tip: Work quickly to keep ravioli cold; coat evenly for a uniform crust.
Step 4: Fry the Ravioli
- When oil is at 325°F, fry ravioli in batches (avoid overcrowding), turning occasionally, until golden brown, about 3 minutes per batch.
- Use a slotted spoon to transfer fried ravioli to paper towels to drain.
Tip: Fry in small batches to maintain oil temperature; turn carefully to avoid breaking ravioli.
Step 5: Serve
- Sprinkle fried ravioli with ¼ cup grated Parmesan while hot.
- Serve immediately with a bowl of warmed marinara sauce for dipping, about 4-6 ravioli per serving.
- Pair with holiday dishes like roasted butternut squash salad or creamy garlic mashed potatoes.
Tip: Serve on a platter with a small bowl of sauce in the center for easy dipping; garnish with extra Parmesan or parsley for flair.
Safety Precautions for Frying
- Oil Temperature: Maintain 325°F to prevent greasy or burnt ravioli; use a deep-fry thermometer.
- Pan Size: Ensure the pan is deep enough to hold 2 inches of oil with room to prevent overflow.
- Work Area: Keep the frying area clear; have a lid or fire extinguisher nearby for safety.
- Oil Disposal: Cool oil completely before straining and storing or disposing; never pour down the drain.
Assembly: Building the Perfect Fried Ravioli
Making Fried Ravioli is all about achieving a crispy, cheesy appetizer. Here’s how to make it shine:
- Ravioli: Store-bought cheese ravioli provides a soft, melty center.
- Breading: Buttermilk and breadcrumbs create a crunchy, golden crust.
- Frying: Ensures a crisp exterior while keeping the filling warm and gooey.
- Marinara and Parmesan: Add classic Italian flavors for dipping and finishing.
Presentation Tips
- Arrange ravioli on a platter around a bowl of marinara for a festive look.
- Garnish with chopped parsley, extra Parmesan, or a sprinkle of red pepper flakes.
- Pair with Italian-inspired sides like hot spinach and artichoke dip or a Caesar salad.
Storage and Make-Ahead Tips
Fried Ravioli is best fresh but can be prepped ahead or saved.
- Storage:
- Store fried ravioli in an airtight container in the refrigerator for up to 2 days.
- Freeze unfried, breaded ravioli for up to 1 month; fry from frozen, adding 1-2 minutes to cooking time.
- Make-Ahead:
- Bread ravioli up to 4 hours ahead; refrigerate on a baking sheet until ready to fry.
- Heat marinara sauce up to 1 day ahead; reheat before serving.
- Reheating: Reheat in a 350°F oven for 5-7 minutes to crisp; avoid microwaving to maintain crunch.
- Tip: Freeze breaded ravioli in a single layer before transferring to a bag to prevent sticking.
Recipe Variations
Fried Ravioli is versatile and easy to customize. Here are some fun twists:
- Baked Fried Ravioli: Spray breaded ravioli with cooking spray and bake at 400°F for 10-12 minutes, flipping halfway, for a lighter option.
- Vegan Fried Ravioli: Use vegan ravioli, plant-based milk with lemon juice, and nutritional yeast.
- Gluten-Free Fried Ravioli: Use gluten-free ravioli and breadcrumbs; ensure marinara is gluten-free.
- Spicy Fried Ravioli: Serve with a spicy arrabbiata sauce instead of marinara.
- Pesto Fried Ravioli: Use spinach or basil ravioli and serve with pesto dipping sauce.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 350-400 kcal (varies by portion size and ravioli type).
- Protein: Moderate, from cheese ravioli and Parmesan.
- Fat: High, from frying oil and cheese.
- Carbs: Moderate, from pasta and breadcrumbs.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy, Cheesy Delight!
Fried Ravioli is the appetizer that brings crunchy, cheesy perfection to every bite. With its crispy breadcrumb coating, melty cheese filling, and warm marinara dipping sauce, it’s perfect for holiday parties, game nights, or Italian-inspired meals. Easy to make with a big flavor payoff, this recipe is sure to impress. So, heat up your oil, fry up these tasty bites, and enjoy a St. Louis classic. We’d love to hear how your fried ravioli turns out—share your creations in the comments or on social media!
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Fried Ravioli
Description
Craving a fun, crowd-pleasing appetizer with a St. Louis twist? Fried Ravioli transforms store-bought cheese ravioli into crispy, golden bites with a soft, cheesy center, perfect for dipping in marinara sauce. Rated 4.5 out of 5 stars from 367 reviews, this easy recipe is a hit at any gathering
Ingredients
Fried Ravioli uses simple ingredients for a flavorful, crispy result. Here’s what you’ll need for 4-6 servings (about 24 ravioli):
- Olive oil, for frying: Provides a high smoke point for crispy frying.
- 1 cup buttermilk: Coats ravioli for breading adhesion.
- 2 cups Italian-style bread crumbs: Creates a seasoned, crunchy coating.
- 1 box (about 24) store-bought cheese ravioli: The cheesy, soft center (fresh or frozen).
- ¼ cup freshly grated Parmesan: Adds a nutty, savory topping.
- 1 jar store-bought marinara sauce, heated: Perfect for dipping.
Why These Ingredients Matter
- Ravioli: Store-bought cheese ravioli offers convenience and a melty filling.
- Buttermilk: Ensures breadcrumbs stick and adds slight tanginess.
- Italian Breadcrumbs: Provide a seasoned, crispy crust.
- Marinara and Parmesan: Enhance with classic Italian flavors.
Substitutions and Variations
- Olive Oil: Use vegetable or canola oil for frying (high smoke point oils).
- Buttermilk: Swap with milk mixed with 1 tablespoon lemon juice or beaten eggs.
- Breadcrumbs: Use panko for extra crunch or gluten-free breadcrumbs.
- Ravioli: Try spinach, mushroom, or meat-filled ravioli; ensure they’re not oversized.
- Parmesan: Substitute with Pecorino Romano or omit for vegan (use nutritional yeast).
- Marinara Sauce: Replace with homemade marinara, pesto, or alfredo sauce for dipping.
- Vegan Option: Use plant-based ravioli, milk alternative (soy milk + lemon juice), and nutritional yeast.
- Gluten-Free: Use gluten-free ravioli and breadcrumbs; ensure marinara is gluten-free.
- Flavor Variations:
- Spicy Fried Ravioli: Add ½ teaspoon red pepper flakes to breadcrumbs.
- Herb Fried Ravioli: Mix 1 tablespoon chopped fresh basil or oregano into breadcrumbs.
- Pesto Fried Ravioli: Serve with pesto dipping sauce instead of marinara.
- Cheesy Fried Ravioli: Sprinkle with mozzarella before serving for extra cheesiness.
- Garlic Fried Ravioli: Add 1 teaspoon garlic powder to breadcrumbs.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: olive oil, 1 cup buttermilk, 2 cups Italian-style breadcrumbs, 24 cheese ravioli, ¼ cup grated Parmesan, 1 jar marinara sauce.
- Set up a frying station: one shallow bowl with buttermilk, another with breadcrumbs.
- Grate Parmesan and heat marinara sauce in a small saucepan over low heat.
Tip: If using frozen ravioli, thaw in the refrigerator overnight or follow package instructions; pat dry to ensure coating sticks.
Step 2: Heat the Oil
- Pour olive oil into a large frying pan to a depth of 2 inches.
- Heat over medium heat until a deep-fry thermometer reads 325°F (163°C).
Tip: Use a heavy-bottomed pan for even heating; monitor oil temperature to avoid burning.
Step 3: Coat the Ravioli
- Working in batches, dip each ravioli in buttermilk to coat completely, letting excess drip off.
- Dredge in Italian-style breadcrumbs, pressing gently to adhere.
- Place coated ravioli on a baking sheet; continue until all are breaded.
Tip: Work quickly to keep ravioli cold; coat evenly for a uniform crust.
Step 4: Fry the Ravioli
- When oil is at 325°F, fry ravioli in batches (avoid overcrowding), turning occasionally, until golden brown, about 3 minutes per batch.
- Use a slotted spoon to transfer fried ravioli to paper towels to drain.
Tip: Fry in small batches to maintain oil temperature; turn carefully to avoid breaking ravioli.
Step 5: Serve
- Sprinkle fried ravioli with ¼ cup grated Parmesan while hot.
- Serve immediately with a bowl of warmed marinara sauce for dipping, about 4-6 ravioli per serving.
- Pair with holiday dishes like roasted butternut squash salad or creamy garlic mashed potatoes.
Tip: Serve on a platter with a small bowl of sauce in the center for easy dipping; garnish with extra Parmesan or parsley for flair.
FAQs
1. Why is my ravioli soggy?
Oil not hot enough or overcrowding the pan can cause sogginess; maintain 325°F and fry in small batches.
2. Can I use fresh ravioli?
Yes, fresh or frozen work; thaw frozen ravioli and pat dry to ensure breading sticks.
3. Is this recipe gluten-free?
Not as written; use gluten-free ravioli and breadcrumbs for a gluten-free version.
4. Why does my breading fall off?
Excess moisture or insufficient pressing can cause this; pat ravioli dry and press breadcrumbs firmly.
5. Can I make this in advance?
Yes, bread ravioli up to 4 hours ahead or freeze breaded ravioli for later frying.
6. What are the health benefits of this dish?
Cheese provides protein and calcium; high in fat from frying, so enjoy in moderation.