Fried Ravioli with Three Dipping Sauces

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These Fried Ravioli make the perfect appetizer thanks to their crispy bread crumb coating and three delicious dipping sauces. This unique and delicious appetizer is sure to be a crowd-pleaser and surprisingly easy to make.

fried ravioli on a plate with dipping sauces.

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. (Dip recipes are my favorite kind of appetizers!) That’s right, I paired my Fried Ravioli with classic marinara sauce, bold pesto, and creamy ranch. This unique and delicious appetizer is sure to be a crowd-pleaser and surprisingly easy to make.

And if you like fried appetizers, you NEED to try this Fried Pickle and Ranch Dip. It’s my new favorite!

hand dipping ravioli into marinara sauce.

Why You’ll Love This Recipe

If you’re still not convinced that fried ravioli should be your go-to appetizer, let us tell you why you’ll love this recipe.

  • The crispy exterior of the ravioli perfectly complements the warm, gooey cheese inside, making for a texture and flavor combo that just can’t be beat.
  • What really makes this appetizer stand out is the variety of dipping sauces you can serve alongside it. From marinara to pesto to creamy ranch, there’s something for everyone.
  • With just a handful of basic ingredients, this recipe is surprisingly easy to make.

So why not give this recipe a try and see for yourself why fried ravioli is the perfect appetizer for your next party?

fried ravioli on a large platter with three dipping sauces.


Fried ravioli might seem like a complex appetizer at first, but in reality, it only requires a handful of basic ingredients.

  • canola oil
  • 6eggs
  • half-and-half
  • all-purpose flour
  • salt and pepper
  • breadcrumbs
  • raviolis 

To serve and garnish:

  • parmesan cheese
  • fresh parsley
  • marinara sauce
  • pesto sauce
  • ranch dressing
fried ravioli on a platter with dipping sauce.

How to Make

Let’s make up some fried ravioli. ’ll walk you through the steps here. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

  1. Start with 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.
fried ravioli ingredients on plates.
  1. 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.
  2. For the breadcrumbs, I recommend a combination of seasoned Italian and panko. This seems to give the best flavor and crunch.
hand dipping ravioli into egg.
dipping ravioli into flour.
dipping ravioli into breadcrumbs.
  1. 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.
ravioli frying in oil in a pan.
  1. 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.
  2. 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.
fried ravioli on a platter with dipping sauces.

Frequently Ask Questions

Can I store leftover fried ravioli?

Yes, you can store leftover fried ravioli in the refrigerator for up to 3 days. To reheat, place them on a baking sheet lined with parchment paper and bake in the oven at 350°F for 10 to 15 minutes or until heated through.

What wine pairs well with fried ravioli?

A light-bodied red wine such as Pinot Noir or Chianti pairs well with fried ravioli. For white wine, try Sauvignon Blanc or Pinot Grigio.

hand dipping a fried ravioli into marinara sauce.

Recipe Variations

If you’re feeling adventurous and want to mix things up with your fried ravioli, there are plenty of variations to try out. Here are a few ideas to get you started:

  • Sweet Potato Ravioli: Swap out the classic cheese filling for a sweet and savory mix of roasted sweet potato, goat cheese, and honey. Serve with a drizzle of balsamic glaze for an extra touch of sweetness.
  • Spinach and Artichoke Ravioli: Take a page from the classic dip and stuff your ravioli with a blend of spinach, artichoke, and cream cheese. Fry until crispy and serve with a side of marinara sauce.
  • Lobster Ravioli: For a more upscale twist on this classic appetizer, fill your ravioli with chunks of fresh lobster, ricotta cheese, and herbs. Serve with a side of garlic butter sauce for dipping.

Whether you stick with the traditional cheese filling or experiment with new flavors, fried ravioli is sure to be a crowd-pleaser at your next party. So get creative and have fun with it!

up close shot of fried ravioli with marinara sauce.

More Appetizers You May Enjoy

I hope you’ll give this tasty recipe for Fried Ravioli a try. If you do, please leave a comment and a 5-star rating below. 

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Fried Ravioli Appetizer Recipe

Fried Ravioli

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!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: fried ravioli, ravioli, appetizer
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 ravioli
Calories: 208kcal



  • 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.)



Calories: 208kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 846mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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Recipe Rating


  1. 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!!!

    1. 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!

  2. 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!

  3. 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!

  4. 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! 🙂

    1. 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

  5. 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!