The Best Fried Ravioli: An Italian-American Dream

The first time I had fried ravioli, I was at a bustling street fair in St. Louis, Missouri. The air was thick with the scent of grilled sausages, kettle corn, and something utterly irresistible – a savory, cheesy aroma that pulled me towards a small booth. Baskets overflowed with golden-brown pillows, dusted with parmesan, and served with a vibrant red dipping sauce. One bite, and I was hooked. The crisp, savory exterior giving way to a warm, cheesy center – it was pure comfort food bliss, and a far cry from the usual red sauce-laden pasta I grew up with. I’ve been chasing that perfect bite ever since, and this recipe comes incredibly close.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 4-6
• Yield: About 24 ravioli
• Dietary Type: Not specified

Ingredients

• Olive oil, for frying
• 1 cup buttermilk
• 2 cups Italian seasoned breadcrumbs
• 1 (24 count) box store-bought cheese ravioli (about 24 ravioli)
• 1/4 cup freshly grated parmesan cheese
• Store-bought marinara sauce, heated, for dipping

Equipment Needed

• Large frying pan
• Deep-fry thermometer
• Shallow bowls (2)
• Baking sheet
• Slotted spoon
• Paper towels

Instructions

1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. This will ensure even cooking and prevent the ravioli from sticking to the bottom.
2. Heat the olive oil over medium heat until a deep-fry thermometer registers 325 degrees F. Maintaining the correct temperature is crucial for achieving perfectly crispy fried ravioli without burning them. If the oil isn’t hot enough, the ravioli will absorb too much oil and become soggy.
3. While the oil is heating, prepare your breading station. Put the buttermilk and the Italian seasoned breadcrumbs in separate shallow bowls.
4. Working in batches, dip each ravioli in the buttermilk to coat completely. Ensure every surface is covered for maximum breadcrumb adhesion.
5. Allow the excess buttermilk to drip back into the bowl. This prevents the breadcrumbs from becoming soggy and clumping together.
6. Dredge the buttermilk-coated ravioli in the Italian seasoned breadcrumbs. Press gently to help the breadcrumbs adhere to the ravioli.
7. Place the breaded ravioli on a baking sheet, and continue with the remaining ravioli. Avoid overcrowding the baking sheet to prevent the breadcrumbs from rubbing off.
8. When the oil is hot, carefully fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes per batch. Avoid overcrowding the pan, as this will lower the oil temperature and result in less crispy ravioli.
9. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. This removes excess oil and helps maintain the crispness.
10. Sprinkle the fried ravioli with Parmesan cheese while they are still hot, so the cheese melts slightly and adheres well.
11. Serve immediately with a bowl of warmed marinara sauce for dipping.

Expert Tips & Tricks

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature remains consistent, leading to crispier ravioli.
• Temperature is key: Use a thermometer to ensure the oil is at 325°F. If the oil is too hot, the ravioli will burn before the cheese inside melts. If it’s too cold, they’ll be greasy.
• Double dredging: For an extra-crispy coating, dip the ravioli in buttermilk and breadcrumbs twice.
• Seasoned breadcrumbs: If you can’t find Italian seasoned breadcrumbs, you can easily make your own by adding dried herbs like oregano, basil, and parsley to plain breadcrumbs.
• Spice it up: Add a pinch of red pepper flakes to the breadcrumbs for a little heat.
• Air Fryer Option: This recipe can be adapted for the air fryer! Simply spray the breaded ravioli with olive oil and air fry at 375°F for 6-8 minutes, flipping halfway through, until golden brown.

Serving & Storage Suggestions

Serve the fried ravioli immediately while they are hot and crispy. Arrange them artfully on a platter and garnish with a sprinkle of fresh parsley for a pop of color. The warm marinara sauce is the classic accompaniment, but other dipping sauces like pesto or a creamy garlic aioli would also be delicious.

Leftover fried ravioli are best stored in an airtight container in the refrigerator. They will stay good for up to 2 days. To reheat, bake them in a preheated oven at 350°F for 5-7 minutes, or until heated through and crispy. You can also reheat them in an air fryer for similar results. Microwaving is not recommended, as it will make them soggy. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	281.2 kcal	N/A
Calories from Fat	50 g	18%
Total Fat	5.6 g	8%
Saturated Fat	2.2 g	11%
Cholesterol	8.6 mg	2%
Sodium	1215.3 mg	50%
Total Carbohydrate	44.3 g	14%
Dietary Fiber	2.9 g	11%
Sugars	6.4 g	25%
Protein	12.9 g	25%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Different Ravioli: While cheese ravioli is the classic choice, you can experiment with other fillings such as meat, spinach and ricotta, or even mushroom ravioli.
• Gluten-Free: Use gluten-free breadcrumbs and gluten-free ravioli for a gluten-free version.
• Vegan: This recipe is easily adaptable to vegan by using plant-based ravioli filled with vegan cheese. You can substitute the buttermilk with a plant based milk.
• Seasoning: Add different Italian seasoning to the breadcrumbs to experiment with different flavors.
• Dipping Sauces: Experiment with different dipping sauces like pesto, creamy garlic aioli, or even a spicy arrabbiata sauce.

FAQs (Frequently Asked Questions)

Q: Can I use fresh ravioli for this recipe?
A: Yes, you can use fresh ravioli, but be aware that they may cook faster than frozen ravioli. Keep a close eye on them to prevent overcooking.

Q: Can I prepare the ravioli ahead of time?
A: Yes, you can bread the ravioli ahead of time and store them in the refrigerator for a few hours before frying. Make sure to cover them tightly to prevent them from drying out.

Q: How do I keep the fried ravioli warm while I fry the remaining batches?
A: Place the fried ravioli on a wire rack set over a baking sheet in a warm oven (200°F) to keep them warm and crispy while you finish frying the rest.

Q: My fried ravioli are soggy. What am I doing wrong?
A: Soggy fried ravioli are usually caused by overcrowding the pan or frying at too low of a temperature. Make sure to fry in batches and maintain the correct oil temperature.

Q: Can I bake these instead of frying?
A: While frying provides the best texture, you can bake them. Preheat your oven to 400°F, place the breaded ravioli on a baking sheet, spray with olive oil, and bake for 10-12 minutes, flipping halfway through, until golden brown. They won’t be as crispy as fried ravioli, but it’s a healthier alternative.

Final Thoughts

This recipe for fried ravioli is a guaranteed crowd-pleaser. It’s simple, satisfying, and endlessly customizable. Don’t be afraid to experiment with different fillings, seasonings, and dipping sauces to create your own signature version. Gather your friends and family, fire up the fryer, and get ready to experience the magic of this Italian-American classic. And if you happen to be strolling through a street fair in St. Louis, be sure to grab a basket – you won’t regret it!