Fried Ravioli

Fried Ravioli

When the two pickiest eaters I know give a recipe the thumbs-up, I hold onto that recipe for dear life. That being said, Giada de Laurentiis’ recipe for Fried Ravioli will be going no where anytime soon.

I purchased Giada’s latest cookbook, Everyday Pasta, this past weekend and saw the recipe when I was quickly flipping through the book in the car on the way home (I was not driving). It was probably one of the least fussiest appetizers I’ve ever made and was familiar enough to my dad that he enjoyed it. (My Baked Brie appetizer with Raspberry Chipotle sauce… yeah, that doesn’t quite go over as well with Dad.) I always have meat sauce in the freezer and picked up a refrigerated package of Buitoni Light Four Cheese Ravioli from the store – the remaining ingredients were staples that I most always have on hand.

Fried Ravioli

Ravioli are breaded and fried for a crispy treat.

Ingredients

  • Vegetable oil, for frying
  • 1/2 cup buttermilk
  • 1 cup Italian-style bread crumbs
  • 1 pkg store-bought cheese ravioli (the small ravioli)
  • 1/4 cup freshly grated Parmesan
  • 1 1/2 cup marinara (or leftover meat sauce), heated, for dipping

Instructions

  1. Pour enough oil into a large frying pan to reach a depth of 1 inch. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
  2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
  3. Working in three batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
  4. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
  5. When the oil is hot, fry the ravioli in batches, turning once, until golden brown, about 3 minutes on each side.
  6. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
  7. Sprinkle the fried ravioli with Parmesan and serve with warmed sauce for dipping.

Notes

Yields: ~20 ravioli

Adapted from Everyday Pasta

Estimated time: 30 minutes

24 comments… add one

  • I saw this recipe months ago in a book and I knew it would be delicious! This looks great, Shawnda!

    It reminds me of pastel, a Brazilian snack.

  • I officially hate you now.

    Fried ravioli’s at 9:30 in the morning. Oh how cruel to do this to stomach only filled with coffee. Evil.

  • I have wanted to try deep fried ravioli for some time and now you’ve inspired me!

  • Oh yum! I want some.

  • carol

    Just to be clear, the ravioli is frozen when you start? Three min doesn’t seem long enough to cook the ravioli. How does the buttermilk adhere? thanks.

  • Thanks, guys!

    Carol – the ravioli is from the refrigerated “fresh pasta” case of my grocery store and I keep it in the fridge when I buy it. The coating on the fried ravioli is thin, not a thick fried-chicken like crust so the buttermilk is used to just wet the ravioli enough that the bread crumbs will stick to it. Hope that helps!

  • Looks delicious, turned out beautiful too!

  • This looks so yummy! I’m curious to see if there is a way for this to be baked and yet still taste good…..thoughts?

    I’m terrified of hot oil!

  • Yummy!

  • This is a first for me – but it looks delicious. I may have to break down and start frying in hot oil. Seems Like I;m just missing out on all the good stuff!

  • I can’t wait to get Giada’s cookbook. Love her! Wow – these look so, so tasty!! Great job, Shawnda.

  • I just got this book, those look awesome, I’ll have to give them a try!

  • I am always surprised by how good the fresh ravioli in the store is. I buy that same brand and have never been disappointed. The whole wheat ones aren’t as bad as I thought they would be either. I might have to buy my second Giada cookbook!

  • Mary

    These are on just about every menu in St Louis, where they have been enjoyed for years. They are referred to there as Toasted Ravioli or TRavs or TRs. (Depsite the obvious frying) Just for some local flavor.

  • Mary – I just learned that today! How on earth that appetizer hasn’t found its way down here before, I’ll never know. But I won’t be going without it anymore, that’s for sure!

  • Wow, those look amazing. I might lick my computer screen now. I will have to give these a try.

  • I swear I just left a comment but it did not show up. So here it is again.

    Those look amazing. I think I might lick my computer screen now. I will have to try these, soon.

  • Right there’s me sorted for lunch tomorrow, minus the meat sauce I’ll have to go for a tomato sauce instead, thank you! Love the Texas mousse too!

  • Lee

    These look great but can they be baked instead of fried? Thanks.

    • Should be no problem – but if I were going to do that (and now I want to), I’d use an egg to hold the breading on instead of just buttermilk, and would probably use half Panko/half breadcrumbs so the coating stays really crispy.

      • Lee

        Great thanks! One more question….at what temperature would you suggest baking?

  • erin

    I’ve made these twice. The first time they were perfect and I was proud to serve them to my family. The second time I made them they looked like the turkey from Christmas Vacation: perfect on the outside but dry and hallow on the inside. They had no cheese on the inside and totally sucked! Have you ever had this problem? I bought the same brand both times. Totally confused by this…

    • I have not. But as a huge Christmas Vacation fan, your analogy was awesome.

  • Cheryl

    Can you reheat these, or perhaps freeze after dipping & breading? Trying to get recipes that I can make ahead for one of my daughters baby showers. I’ll be the only one preparing food for 35 & a 1:00 party. Plus, it’s a plane ride & can’t bring my kitchen. Darn.

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