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  • Writer's pictureEmily Tillmann

Simple Fried Ravioli

Made, written & photographed by the creators of the Point

This Simple Fried Ravioli recipe is a delicious addition to Meatless Mondays! They come together quickly and easily. With under 10 ingredients, you'll be adding this recipe to every appetizer menu you create.

BUT you don't have to wait for appetizers, add to your salads for an extravagant, crunchy topping!


Simple Fried Ravioli

serves 4 to 6 | Total Time: 30 minutes


  • 20 ounces refrigerated cheese ravioli

  • 2 eggs

  • 1/3 cup milk

  • 2 cups Italian breadcrumbs

  • oil for frying


  • grated parmesan cheese

  • dried parsley flakes

  • marinara sauce


Grab a large pot and add enough oil to make it 2 to 3 inches deep. Begin to heat to 350°F. In the meantime, begin making ravioli.

In a shallow bowl, beat 2 eggs with 1/3 cup milk until completely combined. Add 2 cups Italian breadcrumbs to a second shallow bowl.

Get a large cutting board or cooking sheet and line with parchment paper or wax paper.

This is just used to lay prepped ravioli on before frying.

Begin to coat each ravioli by dunking in the milk mixture and then coating in breadcrumbs. Lay finished raviolis onto the prepared dish.

This process is a lot easier if you have a second person to help with the assembly line! I handle the milk/eggs and Tyler's in charge of the bread crumbs.

Once you've finished coating each individual ravioli and your oil is up to temp, begin adding 8 to 10 raviolis to the oil at a time.

Use a long, heat proof spoon with slots to flip the ravioli and ensure even cooking. After 1 to 2 minutes, or once they're golden brown, remove from the pan and place on a clean sheet pan. Continue until you've finished all raviolis.

We use a second sheet pan with a cooling rack on top for the cooked ravioli. We popped them into the oven for a few minutes after frying just to warm the first batches back up.

After you've finished all the batches (and placed in oven if desired), place on your plates. Top with parm and parsley and add a cup of marinara to dip!


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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