The Best Fried Ravioli

"I got this recipe off of "Everyday Italian" with Giada De Laurentiis. TALK about GOOD!! I made it for my husband (who is a ONLY meat and potatoes kind of guy) and he flipped! It's even better than cheese sticks...and who can top that?"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:


  • olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian seasoned breadcrumbs
  • 1 (24 count) box store-bought cheese ravioli (about 24 ravioli)
  • 14 cup freshly grated parmesan cheese
  • store bought marinara sauce, heated, for dipping


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

Questions & Replies

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  1. Joe A.
    Do you thaw the frozen ravioli first before dredging?
  2. Maria Isabel M.
    I love raviolis, hoping to do this recipe soon. At home we are trying to go healthier in our cooking, so I'm wondering if this recipe could be done in a convection oven? What do you think?


  1. litricia
    I am on Hospice Home Care for Cancer and my poor wife is on Dialysis and has many other diseases. I do ALL the cooking for us. I am going to get the ingedients for this Fried Ravoli Recipe, when our SS check arrives (the 3rd) lol. My wife prefers Perogi and I am think of making YOUR recipe with Perogis and seasoning with Sour Cream and Green Tail Onions, probably Garlic too. What do YOU think?
  2. nisea916
    This was really good..and different. Everyone liked them. I did make a small change after reading reviews, and breaded them a little differently by dusting in flour first, then the buttermilk, then in a combination of breadcrumbs and Panko. The breading did stay on. Thank you for this recipe.
  3. Buffet of Womanliness
    I took some pointers from other reviewers in that I coated the ravioli in flour first, shook off the excess and then proceeded to the rest of the recipe as instructed. I also added some garlic powder, onion powder and a bit of adobo (why not?!) to the breadcrumbs. The breadcrumbs held to the ravioli with no problems. I will definitely be making this again. This is sure to be a crowd-pleaser. Thank you for this recipe.
  4. Genie L.
    Or, if you live in the St. Louis area, grocery stores carry ravioli already breaded - called "toasted ravioli" which is really good and SO EASY.
  5. Charmy
    Oh my gosh these are great!Used small ravioli as recommended by other people in their reviews and instead of buttermilk as i did not fin in stores I used 1 cup milk with 1 tablespoon lemon juice.Thanks and will be definetely repeated in our house.


  1. barbarahowell9
    first dip in flour, then buttermilk then highly spiced crumbs
  2. hanniebananie
    These were very good but the breading did not stay on very well. I also recommend leaving them in a little longer than 3 minutes. Instead of marinara sauce I used alfredo sauce.



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