Pan Fried Ravioli is a crispy, golden snack with the perfect crunch in every bite. Whether you use fresh or frozen ravioli, this quick and easy recipe is great for a fun snack or appetizer.
These perfectly Fried Ravioli have the best crunchy, golden breading and soft, savory filling. When fried in olive oil, each ravioli develops a crisp crust to complement your choice of dipping sauce. It also can be customized based on your ravioli flavor, whether you go for cheese, meat, or vegetables.
This recipe is great for your next family gathering or game night. Personally, I love making these for a cozy weekend treat!
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📋 What You Need to Make Fried Ravioli
- Ravioli - Fresh prepared or frozen ravioli can both work for this recipe. You can also use different types of ravioli—cheese-filled, meat-filled, or even vegetable options. Boil the ravioli for 1 minute less than the package instructions to ensure they hold up well during frying and avoid overcooking.
- Breading - The key to that crispy exterior is a simple breading mixture: dip the ravioli in a beaten egg to help the breadcrumbs adhere, then coat each piece in a breadcrumb and parmesan cheese mixture.
- Sauce - While fried ravioli is delicious by itself, dipping sauce makes all the difference! Pair your pan-fried ravioli with Homemade Marinara for a classic taste, Creamy Alfredo for indulgence, or a Fresh Basil Pesto for a flavorful twist.
👩🏻🍳 How to Make Pan-Fried Ravioli
Prep - Start by boiling the ravioli according to package instructions. Once cooked, drain the ravioli and pat them dry with a paper towel to remove excess moisture (this helps the breading stick better).
Breading Station - Scramble the eggs in a shallow dish or bowl and mix the bread crumbs with the parmesan cheese in another.
Bread the Ravioli - Dip each ravioli into the egg wash, ensuring it’s fully coated, and then roll it in the breadcrumbs until it’s evenly coated. For extra crunch, you can double-dip them for an even thicker breading.
Pan-Fry - Heat olive oil in a frying pan over medium heat. Once it shimmers, add the breaded ravioli in batches, frying them for 1-2 minutes per side until golden brown and crispy. Avoid overcrowding the pan to ensure they fry evenly.
Finish & Dip - Once fried, remove the ravioli from the oil and drain on a paper towel or wire rack. Serve immediately with your favorite dipping sauce.
⭐️ Chef's Secret
For the crispiest ravioli, control the oil temperature carefully—aim for medium heat. If the oil starts smoking, lower the heat slightly to prevent burning.
♨️ Alternative Cooking Methods
Baking - Preheat your oven to 400°F. Coat the ravioli in the same egg and breadcrumb mixture, and place them on a baking sheet lined with parchment paper. Lightly spray with cooking spray and bake for 10-15 minutes, flipping halfway through for an evenly crispy finish.
Air Frying - Air frying is another great alternative for frying ravioli with less oil. Preheat the air fryer to 400°F, spray the ravioli with a light coating of cooking spray, and cook for 6-8 minutes, flipping halfway through, until golden and crispy.
📘 Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🍽️ Appetizers to Serve with Crispy Fried Ravioli
📖 Recipe
Easy Pan Fried Ravioli
Ingredients
- 25 ounces ravioli, frozen or refrigerated
- 3 large eggs
- 1 cup Italian breadcrumbs
- ⅓ cup grated parmesan, plus extra for serving
- ¼ cup olive oil
- 1 cup marinara sauce
Instructions
- Cook the ravioli in boiling salted water for 1 minute less than the package instructions.
- Drain the water, lay the ravioli on a towel, and pat them dry.
- In a shallow dish, scramble the eggs, and mix the breadcrumbs and grated parmesan cheese in another.
- Dip each ravioli in the egg, coat it in the breadcrumb mixture, and set aside.
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Pan-fry the ravioli in batches for 1–2 minutes per side until golden brown. (If the oil starts to smoke, lower the heat).
- Drain the fried ravioli on a wire rack or plate lined with paper towels.
- Serve warm with marinara for dipping.
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