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

Scale

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.

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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.