Fried Ravioli, also known as toasted ravioli, is cheese ravioli fried in an air fryer or in oil and topped with parmesan cheese and parsley, dipped in a side of marinara sauce.
This recipe is meant to be an easy appetizer (or meal) to make and share by frying frozen ravioli that you can easily pick up at your local grocery store. And, you have the option to fry the ravioli in an air fryer or in oil.
FRIED RAVIOLI RECIPE
Whether you use your air fryer for this recipe or fry the ravioli in oil, the breading is the same. So, get out the ingredients and tools you need to get these toasted ravioli fried to a golden brown.
BREADING THE RAVIOLI
I will let you know how to fry the ravioli in both an air fryer and in oil. Breading the ravioli for either method is the same. Line a baking sheet with parchment paper; this is simply to place the coated ravioli before frying. Then, get out three deep plates or bowls.
On one plate, add the flour. Whisk together the eggs and milk on a second plate. On the third plate, combine the breadcrumbs, parmesan cheese, garlic powder, salt, and pepper.
With each frozen ravioli, first, coat in the flour, followed by the eggs and milk mixture, and finally, the breadcrumb mixture. Set the coated ravioli on the lined baking sheet until you have coated each one. Next, it’s time to get them fried in the air fryer or in oil.
AIR FRYER RAVIOLI
Air fryers are becoming more and more popular because of the lower fat content compared to deep frying. There is no messy oil to clean up and it’s a great alternative to get that crispy texture. It’s easy to get the coated ravioli fried.
- Spray the breaded ravioli on both sides with cooking spray.
- Place the ravioli in a single layer in the basket of your air fryer.
- Fry at 350°F for 10 minutes, flipping them halfway through (after about 5 minutes).
- Remove from the air fryer and top with optional parmesan cheese and parsley. Serve with a side of marinara sauce for dipping.
FRYING RAVIOLI IN OIL
If you are craving the traditional deep-fried, crispy coating, frying the ravioli in oil is the way to go. If frying in oil, place the pan of coated ravioli in the freezer for about 30 minutes before heating up the oil and frying.
When ready, heat up the oil to 350°F. A candy thermometer is perfect for checking the temperature. However, if you don’t have a candy thermometer, there are a couple of tricks you can use to see if the oil is hot enough to fry:
- Put the handle of a wooden spoon into the hot oil. The oil will start to bubble steadily when it’s good to go. If you are seeing the oil bubbling like crazy, it’s too hot and needs to cool down a bit. If there are only a few to no bubbles, it’s not hot enough.
- Another method is using a 1-inch square of bread. Carefully put the bread into the oil and if it browns in 60 seconds, the oil is ready.
- My favorite method is the popcorn test. Put a kernel of popcorn into the pan of oil as soon as you begin heating up the oil. As soon as that kernel pops, the oil is ready!
After the oil has heated up, work in batches of 3-4 ravioli. Cook them in the oil for 2-3 minutes, or until golden brown. Remove them with a slotted spoon and place them on a plate lined with a paper towel to dry. Before cooking the next batch, be sure the oil is hot enough; it will cool down a bit after each batch.
Once you have the ravioli fried, top them with optional parmesan cheese and parsley. Serve them with a side of marinara sauce for dipping and enjoy!
- 25 ounces (1 bag) cheese ravioli, frozen
- 1 cup all-purpose flour
- 1 cup milk, room temperature
- 2 large eggs, room temperature
- 1 cup Italian bread crumbs
- 1/2 cup parmesan cheese, grated, plus extra for serving (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- vegetable oil, for frying
- parsley, optional, for garnish
- 1 jar marinara sauce, optional, for dipping
Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper.
Pour the flour in the first plate.
Whisk the eggs and milk on a second plate.
On a third plate, combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper.
Coat ravioli with the flour, followed by the egg, and finally, the bread crumb mixture. Set the coated ravioli on a baking sheet lined with parchment paper. Repeat with the rest of the ravioli. Then, cook them in the air fryer or fry the ravioli in oil.
Spray breaded ravioli on both sides with cooking spray.
Place the ravioli in a single layer in the basket of your air fryer.
Fry at 350°F for 10 minutes, flipping them halfway through.
Remove from the air fryer and top with parmesan cheese and parsley (optional). Serve with a side of marinara sauce.
Frying in Oil
Place the pan of breaded ravioli in the freezer for 30 minutes.
When ready, in a large, heavy-bottom pot, heat 2 inches of oil to 350°F.
Working in batches of 3-4, fry the ravioli in the oil for 2-3 minutes. (Please note: You may have to let the oil heat up to 350°F again after each batch of fried ravioli.)
Using a slotted spoon, remove ravioli from the oil and place on a paper towel-lined plate to dry.
Top with parmesan cheese and parsley (optional). Serve with a side of marinara sauce.