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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 for dipping.
Notes From the MGC Kitchen
If you’ve done any browsing on our website, you’ll know that we are not deep fryer people. As delicious as deep-fried foods are, we are not fond of the equipment and mess the process involves, so when we do make fried foods, they’re always shallow-fried. When were testing this recipe, we were skeptical as to whether the ravioli would turn out crispy and golden brown. We were pleasantly surprised at how easy it was to make and how nicely the ravioli turned out.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- MINI RAVIOLI: Look for refrigerated mini ravioli (we like Buitoni).
- EGGS
- MILK
- BREADCRUMBS: We keep plain, dry breadcrumbs in the house and season them ourselves to suit the dish we’re making. If desired, you can substitute seasoned breadcrumbs in this recipe and cut back or omit the seasonings in the ingredient list.
- SEASONINGS: We season our breadcrumbs with garlic powder, onion powder, salt and pepper.
- NEUTRAL OIL: Choose a neutral oil like canola for frying.
- BASIL: A garnish of fresh basil leaves makes an attractive presentation for this dish, but they are optional.
- MARINARA SAUCE: You can use either homemade marinara or your favorite brand of jarred for a dipping sauce.
How To Make Fried Ravioli Appetizer
PREPARE THE BREADING: Whisk the eggs and milk together in a shallow dish. Combine the bread crumbs and seasonings and spread evenly in a second shallow dish.
HEAT THE OIL: Heat about 1/4-inch of oil in a large frying pan over medium-high heat (about 375°F).
BREAD THE RAVIOLI: Add about half of the ravioli to the egg mixture and toss to coat. Using a fork, transfer them one at a time to the crumb mixture and turn them in the crumbs once or twice, pressing gently to be sure the crumbs adhere.
FRY THE RAVIOLI: Add the ravioli to the hot oil and fry until crisp and golden brown, 1 to 2 minutes per side. Drain on paper towels and transfer to a serving plate. Repeat the process with the remaining ravioli.
SERVE: Garnish with fresh basil and serve with marinara sauce for dipping.
More Italian-Style Appetizers
If you’re looking for a starter for an Italian dinner, or simply love Italian cuisine, you may want to try some steamed mussels with a tomato-garlic broth, prosciutto-topped crostini, or a Caprese salad on a skewer.
Fried Ravioli with Marinara Dipping Sauce
Ingredients
- 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
Instructions
- 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.
