Fried ravioli make a delicious appetizer that’s sure to please even the fussiest eater, and they’re super easy to make without a deep fryer.

Fried ravioli on serving plate with marinara dipping sauce

A real crowd-pleaser, this easy-to-make appetizer is made with fresh ravioli coated in a mixture of breadcrumbs and spices, shallow-fried and served with marinara sauce.

Fried Ravioli with Marinara

Fried Ravioli with Marinara

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Fried ravioli make a delicious appetizer that's sure to please even the fussiest eater, and they're super easy to make without a deep fryer.


  • 9 ounces refrigerated mini ravioli, about 1-inch square
  • 2 eggs
  • 2 teaspoons milk
  • 1-1/2 cups unflavored, dry bread crumbs
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Light olive or vegetable oil
  • 1 cup [Chunky Marinara Sauce]
  • Fresh basil leaves for garnish


  • Whisk the eggs and milk together in a pie plate or similar shallow dish. Combine the bread crumbs, garlic powder, onion powder, salt and pepper and spread evenly over a large plate.
  • Heat about 1/4-inch of oil in a large skillet over medium-high heat (about 375°F).
  • Add about half of the ravioli to the egg mixture and toss to coat thoroughly. Use a fork to transfer them one at a time to the crumb mixture. Turn each ravioli in the crumbs once or twice, pressing on them gently to be sure the crumbs adhere.
  • Add the ravioli to the hot oil and fry until crisp and golden brown, 1 to 2 minutes per side at most. Drain on paper towels and transfer to a serving plate. Repeat the process with the remaining ravioli.
  • Garnish with fresh basil and serve with marinara sauce for dipping.
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