These Fried Ravioli make the perfect appetizer thanks to their crispy bread crumb coating and three delicious dipping sauces. They are always a crowd pleaser!
Whether you’re looking for an hors d’oeuvre for your next celebration or making a meal of flavorful appetizers (something I like to do sometimes), these Fried Ravioli with Three Dipping Sauces are sure to tantalize your taste buds.
If you haven’t tried Fried Ravioli, you’re in for a treat. This delectable recipe combines two of my culinary favorites – appetizers and pasta. And to make it even better, it’s a dippable food. That’s right, I paired my Fried Ravioli with classic marinara sauce, bold pesto, and creamy ranch.
Fried Ravioli Recipe:
Today, to bring you this Fried Ravioli recipe, I’m teaming up with my friends at Delta® Faucet. I recently got my hands on their new Delta Esque Pull-Down Kitchen Faucet with Touch2O and ShieldSpray Technologies. I’m putting this new faucet to the ShieldSpray Challenge test while I whip up this recipe. Let me walk you through it.
How to make Fried Ravioli:
First, get your ravioli. I used fresh cheese-filled ravioli, but you can use any kind you like. If you buy frozen ravioli, make sure to thaw them ahead of time.
Next, set up a breading station that includes a bowl of each of the following: eggs mixed with half-and-half, flour, and breadcrumbs. To give the ravioli a crunchy coating that sticks, start the breading process with an egg wash, then flour, then back to the eggs, and finally into the breadcrumbs.-
For the breadcrumbs, I recommend a combination of seasoned Italian and panko. This seems to give the best flavor and crunch.
If you’ve ever breaded anything, you know that by the end of the process your fingers and your dishes are going to need a good cleaning. This is where my new Delta Esque Pull-Down Kitchen Faucet with Touch2O and ShieldSpray Technologies comes in. And like the dipping sauces for my ravioli, this faucet gives you options.
First, the Touch2O Technology lets you turn on the faucet with just the tap of your finger, wrist, palm, or forearm. This lets you get rid of the mess on your hands without making another mess.
To stop the water, you just tap the faucet again. The faucet even knows the difference between a touch and a grasp. Meaning, if you’re grasping the spout to move it, the water stays on. Another tap will turn the faucet off.
The other innovative feature of this faucet is the ShieldSpray Technology by Delta Faucet. This may be the coolest feature of all. You can see how it works in the image below.
In essence, a concentrated jet of water powers stubborn messes away as a water shield simultaneously contains the splatter and clears off the mess. Again, you can get rid of one mess without making another. That also means less time soaking, scrubbing, and drying food-and-water-splattered shirts.
Pretty amazing, right? I’m also sharing a video below that shows how to make this recipe. You can see the new Delta Esque Pull-Down Kitchen Faucet with Touch2O and ShieldSpray Technologies in action there.
Okay, now that the mess is cleaned up, we’re ready to fry.
Fry 3 or 4 ravioli at a time. It will take about 2 minutes until they are golden brown. I recommend flipping them once during frying for even browning. Once they are done, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat this procedure with all of the ravioli.
Fried Ravioli Appetizer Recipe:
The last step is to set out a big platter and pile up those crispy, golden ravioli. I served mine with warm marinara sauce, pesto, and ranch dressing. For more flavor and color, the ravioli get sprinkled with shredded parmesan cheese and minced parsley.
Let’s dip and eat!
If you like this appetizer, here are a few more favorites:
- Cheddar Bacon Ranch Pinwheels
- Ramen Noodle Salad
- Really Good Jalapeño Dip
- Out-of-this-Wold Cron Dip
- Roasted Parmesan Garlic Shrimp
So delicious! Appetizer perfection. Wouldn’t you agree?
I hope you’ll give this tasty recipe for Fried Ravioli a try. If you do, be sure to let me know what you think. Enjoy!
Fried Ravioli
Ingredients
- 4 cups canola oil
- 6 eggs
- 1/2 cup half-and-half
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup seasoned breadcrumbs
- 1 cup panko breadcrumbs
- 24 raviolis - cheese or meat, fresh or frozen (Thaw if frozen.)
- 1/4 cup shredded parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 cup marinara sauce - warmed
- 1 cup pesto sauce
- 1 cup ranch dressing
Instructions
- Add canola oil (about 4 cups) to a skillet so that the oil is approximately 2.5 inches deep. Heat the oil over medium heat until it reaches 400 degrees F. (Test by dropping a few breadcrumbs in the oil. If the oil bubbles around them, it is ready for frying.)
- In one bowl, whisk together the eggs and half-and-half. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, stir together the breadcrumbs.
- Dip each ravioli into the egg wash, then the flour mixture, then the egg wash again, and then the breadcrumbs. Place the breaded ravioli on a plate. Repeat with all the ravioli.
- Drop 3 or 4 of the breaded ravioli into the oil and fry them for about 2 minutes or until the surface is golden brown and the filling is hot. Turn once during frying, if needed.
- Remove from the oil and place on a plate lined with paper towels. Repeat with all the breaded ravioli. Transfer to a serving platter and sprinkle with parmesan cheese and minced parsley. Serve with marinara sauce, pesto, and ranch dressing (or sauces of your choice.)
Fried ravioli are one of my favorites! Cool faucet too! Love it’s features!
Thank you, Sarah! Love both of these things too.
xo Michael
Those look so good I’d eat the whole platter!
Thank you! They are so good!! Enjoy the recipe.
xo Michael
Yesssss! You know this is what St. Louisan’s live off of, right? Yours look so good and I’ve never made a dipping sauce before! The pesto sounds delish!
Omg. You wouldn’t believe how many people told me that on Instagram. I had NO IDEA. I love it thought!
xo Michael
These look amazing! Who knew one of my favorite appetizers is so easy to make. I’ll definitely be making these!
And I sooooo need that faucet in my apartment! Looks like it makes doing dishes so much easier!
Right? They are surprisingly simple and SOOOO good. I love me some droppable food!
xo Michael
Great timing for the recipe and even better timing for the faucet review! Have you really used the new Delta yourself? Would you be able to create a short pros v. cons list, or give us your overall opinion?It’s good to have to back! 🙂
Loving the faucet. That’s actually my kitchen an faucet pictured above. The touch feature is probably my favorite. I had a sensor kitchen faucet at my other home and definitely prefer the touch to the sensor. It’s much easier to control when the water comes on and off. I’m also loving the ShieldSpray technology. The little jet of water in the middle of the bubble is powerful and has come in handy for blasting off things in hard to reach places. Definitely recommend. Hope that helps!
xo Michael
These look so delicious, thanks for sharing!
You’re so welcome!
Two things. 1. That faucet is sharp. Love the technology. 2. Adding this recipe to my Super Bowl party menu. Thanks for sharing.
That’s awesome, Monica! You’re going to love them!
xo Michael
These look wonderful. I love that you used ranch as one of the dips. That’s my favorite!
YES! Me too! It works so well. I thought an alfredo sauce would work nicely too!
xo Michael
The shield spray function looks very interesting. I want to try it. I’m always getting splashed when I do the dishes and it might save water too.
The fried ravioli look delicious. I love how you style food. Beautiful!
Love all the recipes and food ideas you feature on your website. Also, this post makes me want to buy a new faucet!
Oh my, I would have never thought to fry ravioli, these look amazing. I know the way we will be eating ravioli the next time we eat some. Thanks for sharing.
These look so good! Gimme all the ravioli and pesto sauce!
So well done, Michael! The recipe looks amazing, however the added video just brings everything to life. FABULOUS.
Thanks so much, D! It was fun to create and share the video. I may have to do more!
xo Michael
great recipe, I will make these on my day off of my diet, love fried ravioli but haven’t had it in years, I like that you’ve tested for the best ratio of panko breadcrumbs to regular breadcrumbs, thank you!
These are so delicious! They are officially one of my new go-to recipes! Thanks for sharing.
Can you make these ahead to take to a party? Are they OK to serve at room temp?
You could, though I prefer them served warm.
xo Michael
Hi Michael,
I know you did this post a while ago but it just popped into my mailbox…..and I’m soooo glad it did!! Can’t wait to try it!!
I recently got an air fryer (cuz everyone else has one!!!) and I’m wondering how I would adjust the recipe for that??
Also love the faucet!!!
Thanks for all the goodness you pass on to us!!!
Lannie, the recipe would be essentially the same. I may however par-boil the ravioli just to ensure they were done. I’m not sure if the oil would affect how the ravioli would be cooked. I recently got an air fryer too. I may have to give it a try myself.
Hope that helps!
Michael
Hi Michael,
I’ve made this today for my husband and daughter and it’s a top one! Never knew that you could fry fresh ravioli, but yes you can!
In my blog below I’ve written about it, with links to you but with my own photo’s. Hope you’ll like them.
Best wishes, Franca
https://aubellefleurskitchen.blogspot.com/2020/02/fried-fresh-ravioli.html