Description

This Crispy Pan Fried Ravioli recipe transforms store-bought ravioli into a golden, crunchy appetizer or snack, perfect for dipping in marinara sauce.

Ingredients

Units Scale

1 (20 oz) package of refrigerated ravioli (cheese or meat filled)
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Fresh parsley, chopped (optional, for garnish)
Marinara sauce, for serving

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Instructions

Bring a large pot of salted water to a boil and cook the ravioli for 2-3 minutes until they float to the top. Drain and let cool slightly.
Prepare a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
Coat each ravioli in flour, then dip in egg, then coat thoroughly with the breadcrumb mixture. Set aside on a plate.
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until hot.
Fry the ravioli in batches for 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
Transfer to a paper towel-lined plate to drain excess oil.
Garnish with chopped parsley if desired, and serve warm with marinara sauce for dipping.

Notes

For extra flavor, try adding Italian seasoning to the breadcrumb mixture.
You can also bake the breaded ravioli at 400°F for 15-20 minutes for a lighter version.
Use fresh or frozen ravioli—just thaw frozen ones before using.

Nutrition

Serving Size: 5-6 ravioli
Calories: 380
Sugar: 3g
Sodium: 620mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 13g
Cholesterol: 65mg