I am so excited to share one of my all-time favorite indulgent snacks with you: Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe. This dish is the perfect harmony of crispy, cheesy, and herbaceous flavors that I find irresistible. Every time I make it, I love how the golden ravioli pop with a satisfying crunch and reveal a gooey, savory center. It’s a total crowd-pleaser that I can’t get enough of, whether I’m serving it as an appetizer or a fun dinner treat.
Why You’ll Love This Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe
What makes this Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe so special to me is its incredible balance of textures and flavors. The crunchy outer coating contrasts beautifully with the soft, cheesy ravioli inside. Plus, the Parmesan and herbs sprinkled on top add that extra burst of savory brilliance that perfectly finishes each bite. It’s like a little celebration for your taste buds in every morsel.
Another reason I adore this recipe is how straightforward it is to prepare despite feeling like an elegant treat. The ingredients are simple, and the frying method is super approachable once you get the hang of it. I love whipping these up whenever I want to impress guests or just elevate a movie night snack. It stands out because it’s both familiar and special—a fresh twist on classic ravioli that anyone can enjoy.
Ingredients You’ll Need
The ingredients for this Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe are straightforward but absolutely essential. Each component contributes to the perfect crispy exterior, savory flavor, and delightful presentation that make this dish shine.
- Frozen cheese ravioli (25 oz): Thawed for creamy, tender filling that melts beautifully inside.
- Vegetable oil (3-4 cups): For deep frying to achieve that irresistible crunch.
- All-purpose flour (1 cup): Helps create a dry base for the coating to stick perfectly.
- Kosher salt (½ teaspoon): Enhances overall seasoning of the coating.
- Fresh cracked black pepper (½ teaspoon): Adds a subtle spicy kick and depth.
- Large eggs (2): Binds the coating ingredients to the ravioli beautifully.
- Whole milk (⅓ cup): Lightens the egg mixture for a smooth dredging liquid.
- Italian bread crumbs (1 cup): Adds herby, flavorful texture to the crust.
- Panko bread crumbs (¾ cup): Gives extra crunchiness benefiting the overall crisp.
- Freshly grated Parmesan cheese (¾ cup): Half mixed in the coating for flavor, and a quarter reserved as garnish.
- Fresh parsley (1 tablespoon, optional): For a bright, herbaceous garnish that adds color and freshness.
Directions
Step 1: Thaw the frozen ravioli either overnight in the refrigerator or boil them for just a few minutes. After boiling, pat them thoroughly dry with paper towels. I never fry them frozen because they can pop and cause burns, so drying them well is key!
Step 2: In a shallow dish, combine the flour, kosher salt, and cracked black pepper. Stir everything together until evenly mixed. This will be your dry dredging station.
Step 3: In a second shallow dish, whisk together the eggs and milk until fully combined. This mixture helps the breadcrumb coating stick beautifully to each ravioli.
Step 4: For the final bowl, mix the Italian bread crumbs, panko bread crumbs, and ½ cup of the freshly grated Parmesan cheese. Stir gently so the Parmesan is evenly distributed and gives great flavor with every crunchy bite.
Step 5: Heat 3 to 4 cups of vegetable oil in a deep-sided skillet over medium-high heat. You need enough oil to completely submerge the ravioli while frying. Use a candy or deep-frying thermometer and wait until it reaches 325°F before frying—don’t rush this part.
Step 6: While the oil heats, dredge each ravioli in the flour mixture first, shaking off excess. Next, dip it into the egg and milk, followed by coating it thoroughly in the breadcrumb and Parmesan mixture. Place the coated ravioli on a parchment paper–lined baking sheet to keep them ready for frying.
Step 7: When the oil reaches temperature, carefully add 5 to 7 ravioli at a time to avoid overcrowding. Fry each side for 2 to 3 minutes until a gorgeous golden brown appears. The ravioli will puff up, which is perfectly normal. Monitor the heat to keep the temperature constant and fry in batches.
Step 8: Remove cooked ravioli with a slotted spoon and transfer them to a paper towel–lined baking sheet to drain excess oil.
Step 9: While still warm, sprinkle the remaining ¼ cup of Parmesan cheese and optionally garnish with fresh chopped parsley. Serve immediately for maximum crispness and flavor delight.
Servings and Timing
This Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe makes about 8 servings, perfect for sharing. The prep time is roughly 10 to 15 minutes, largely depending on thawing method used. Cooking each batch takes about 2 to 3 minutes per side, with the total cook time close to 15 minutes depending on your stove. Altogether, plan around 30 minutes from start to finish. There’s no resting time needed—these are best enjoyed straight out of the fryer!
How to Serve This Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe
Whenever I serve this Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe, I like to pair it with a vibrant marinara sauce for dipping. The acidity of the tomato sauce complements the richness of the fried ravioli perfectly. I’ve also enjoyed it alongside a fresh green salad or roasted vegetables to balance out the indulgence.
For presentation, I sprinkle extra Parmesan cheese and a handful of finely chopped fresh parsley over the top. It brings a pop of color and a fresh aroma that makes the dish look inviting and restaurant-quality right at home. Sometimes, I like to serve it on a large platter with small bowls of dips like garlic aioli and pesto for variety.
When thinking about beverages, I often reach for a crisp sparkling wine or a light Italian white like Pinot Grigio to cut through the richness. If you prefer non-alcoholic options, a sparkling water with a slice of lemon or a cold iced tea works beautifully. This dish shines at family dinners, festive gatherings, casual weeknight meals, or whenever I want a crowd-pleasing appetizer served warm and fresh off the pan.
Variations
I love experimenting with this recipe to suit different tastes and dietary needs. For example, for a gluten-free version, I swap regular flour and bread crumbs with gluten-free alternatives. It still delivers a wonderful crunch, though I recommend using gluten-free panko for the best texture.
For vegan adaptations, I use plant-based milk and a flaxseed or aquafaba egg substitute while selecting vegan-friendly bread crumbs and cheese alternatives. It might feel a little different but is just as satisfying in its own way.
Flavor-wise, you can swap the Italian bread crumbs for seasoned varieties or add red pepper flakes to the breadcrumb mixture for a spicy kick. Baking the ravioli instead of frying is another option—brush them with olive oil and bake at 400°F until golden, though frying gives that unbeatable crispiness I adore.
Storage and Reheating
Storing Leftovers
I store leftover Crispy Fried Ravioli in an airtight container lined with paper towels to absorb any excess moisture. They keep well in the refrigerator for about 2 days, but I highly recommend reheating soon to enjoy their crisp texture. Avoid stacking too many on top of each other to prevent sogginess.
Freezing
If I have extra ravioli, I freeze them before frying. I arrange the coated ravioli in a single layer on a parchment paper–lined tray and freeze until solid, then transfer to a freezer-safe bag. They keep great frozen for up to 1 month and can be fried directly from frozen, adding a minute or two to frying time.
Reheating
To reheat and restore crispiness, I gently warm leftover fried ravioli in a 375°F oven or toaster oven for about 5 to 7 minutes. Avoid microwaving, as that can make the coating soggy and chewy. You want to revive that satisfying crunch I know you’ll love.
FAQs
Can I fry ravioli straight from frozen?
I recommend thawing ravioli before frying. Frying frozen ravioli can cause them to pop due to trapped moisture, which is dangerous. If you’re in a rush, a quick boil for a few minutes and thorough drying works well.
What oil is best for frying ravioli?
I prefer vegetable oil because it has a high smoke point and neutral flavor. You can also use canola or peanut oil. The key is to maintain a steady frying temperature around 325°F for perfect crispiness.
Can I bake the ravioli instead of frying?
Yes, baking is a lower-fat option! Just brush the coated ravioli with olive oil and bake at 400°F for about 12-15 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
How do I keep the ravioli crispy after frying?
Drain cooked ravioli on a paper towel–lined baking sheet and avoid stacking. Serving immediately is best, but reheating in the oven helps restore crispness if needed.
What can I serve with Crispy Fried Ravioli?
Great accompaniments include marinara sauce, garlic aioli, pesto, a fresh salad, or roasted veggies. For drinks, sparkling wines or light whites balance the richness wonderfully.
Conclusion
If you’re craving a snack or appetizer that combines crisp, cheesy, and herbaceous flavors with a fun, crunchy texture, you absolutely have to try this Crispy Fried Ravioli with Parmesan and Herb Garnish Recipe. It’s one of my favorite ways to turn simple ravioli into something spectacular that everyone will enjoy. I hope you have as much fun making and eating it as I do!
