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Homemade Fried Ravioli Recipe photo

Fried Ravioli Recipe

This Fried Ravioli Recipe is a crispy, cheesy delight that’s perfect for appetizers or snacks!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Coating:
  • 1/2 cup Kikkoman Panko bread crumbs For that extra crunch!
  • 1/2 cup Italian seasoned bread crumbs Adds flavor and texture.
  • 1 tsp Italian seasoning Enhances the overall taste.
  • 1/2 tsp kosher salt Balances the flavors.
For the Ravioli:
  • 10-14 pieces fresh ravioli (store-bought, not frozen) I used jumbo four-cheese ravioli, but feel free to choose your favorite filling.
  • 2 pieces eggs Acts as the binding agent.
  • 1/3 cup milk Adds moisture to the egg mixture.
  • Oil for frying Use vegetable oil or any neutral oil with a high smoke point.
  • Marinara sauce for dipping (optional) A classic pairing.

Equipment

  • Large frying pan or deep fryer
  • Mixing bowls
  • Slotted spoon or tongs
  • Plate lined with paper towels

Method
 

Instructions:
  1. In a mixing bowl, combine the Kikkoman panko bread crumbs, Italian seasoned bread crumbs, Italian seasoning, and kosher salt. Mix well to ensure an even distribution of spices.
  2. In another bowl, whisk together the eggs and milk until well combined. This mixture will help the breading stick to the ravioli.
  3. Take each fresh ravioli and dip it into the egg mixture, ensuring it is fully coated. Then, transfer it to the breadcrumb mixture, pressing gently to adhere the crumbs. Repeat this process for all the ravioli.
  4. In a large frying pan, heat about 1 inch of oil over medium heat. You’ll know it’s ready when a breadcrumb dropped into the oil sizzles immediately.
  5. Carefully place the breaded ravioli in the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
  6. Once fried, use a slotted spoon or tongs to remove the ravioli from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve warm with marinara sauce for dipping, if desired.

Notes

  • For a gluten-free version, use gluten-free panko and bread crumbs.
  • For vegan options, substitute eggs with a flaxseed mixture and use plant-based milk.
  • Store leftovers in an airtight container for up to 3 days.