Fried Ravioli

Fried ravioli, a popular appetizer in St. Louis, Missouri, is breaded and deep-fried pasta. If frying pasta sounds strange to you, keep[ an open mind: crispy pasta shell, soft cheese filling and ample marinara sauce for dipping; what's not to like?]

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup freshly grated Parmesan
  • 1 jar store bought marinara sauce, heated, for dipping
Directions

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.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.7 316
It may not be totally "homemade" but it works for this Mom who works a lot! item not reviewed by moderator and published
It is not called Fried Raviolis...if you go to St.Louis and try and order that- you will be corrected. They are Toasted Raviolis. Get it right Food Network! item not reviewed by moderator and published
This is not homemade anyone can do just what she is doing. These recipes of hers are basics this upsets me, so tired of seeing cooking shows with almost everything out of a box. Here is an idea try making the ravioli shells from scratch, make homemade sauce these are thing we watch the cooking Chanel for to learn to cook from scratch. item not reviewed by moderator and published
okay so im using frozen ravioli do I thaw em out or bread em frozen? item not reviewed by moderator and published
AMAZING. I used fresh ravioli, and it was absolutely delicious! item not reviewed by moderator and published
These definitely were easy, but a real disappointment. They weren't special, but rather dry and lacking in flavor. If I wasn't throwing a party, I might have had time to experiment with the seasoning. I thought these would be a slam dunk as I've seen them featured on the food network site many times. Not Giada's best performance. I'd avoid this one. item not reviewed by moderator and published
The problem with these? You can hardly stop at just a few! They're easy AND DELICIOUS! Giada does it again!! item not reviewed by moderator and published
Made this last year for New Years, Easy. I mix panko and reg bread crumbs and sprinkle Parmesan cheese. item not reviewed by moderator and published
Very easy to make! The only problem I had was keeping the oil at a constant 325 degrees. I bought the fresh ravioli in the deli section at the store, never frozen. Tasted great with onion garlic pasta sauce for dipping and sprinkled with grated parmesan. item not reviewed by moderator and published
do you thaw the ravioli first if frozen? item not reviewed by moderator and published
'Luisa' brand toasted meat-filled frozen rav's work well baked or fried too - a staple in St. Louis grocery stores everywhere...Spoiled though, as we get them fresh everywhere in restaurants around here...lol...Try them with marinara and melted St. Louis fav, provel cheese mixed in, for the dipping sauce...MMmmmm.... item not reviewed by moderator and published
I could not find store bought cheese ravioli except what was in the frozen food department. Does this recipe use frozen? My local grocery store is Publix and I spoke with the manager and the frozen was all he knew of. item not reviewed by moderator and published
I made these as an appetizer for a party last night and they were a hit. They were a little bit tedious to prepare but totally worth it. Great recipe! item not reviewed by moderator and published
This one of my go to appetizer recipes. Great for a crowd or just the two of us watching the game item not reviewed by moderator and published
This dish is ABSOLUTELY DELICIOUS! It's now my all time FAVORITE! item not reviewed by moderator and published
amazing item not reviewed by moderator and published
I grew up in St. Louis, Mo., and would go to "The Hill" for work and dinner frequently. "The Hill" is an area of authentic Italian restaurants and stores, not to mention people.These are almost a staple on the table like bread. This recipe is quite good and super easy. item not reviewed by moderator and published
I had no problem with the bread crumbs falling off like others stated. This receipe is great and easy. Will be keeping and using this again! item not reviewed by moderator and published
Easy to prepare and deep fry and absolutely delicious! item not reviewed by moderator and published
Making a slightly healthier version for the feast tomorrow and already did a test round. Instead of frying these, I baked them at 450 degrees for about 15 minutes. Amazing! I also used lowfat buttermilk. I sprayed a little bit of butter cooking spray on a couple of them. There was hardly a taste difference, but the look of those raviolis was darker, more fried looking. Up to you. Making them with my pizza sauce derived from my NY Aunt. item not reviewed by moderator and published
These are great! item not reviewed by moderator and published
I've been making these for a long time...they are great to prebread and refreeze for frying a lot of them later just before a party. I just use eggwash instead of buttermilk. But I'm sure the buttermilk works too ; These are always a hit at every party, and the tray is gone before I can make another batch to put down! item not reviewed by moderator and published
We loved these! I used frozen Ravioli. After breading them I laid them on a baking rack for a few minutes before frying and didn't have any trouble with the breading coming off. We preferred the meat ravioli over the cheese. item not reviewed by moderator and published
Delicious! I used a jar of mushroom spaghetti sauce and added two roma tomatoes for marinara, and it was so delicious!!! I didn't have buttermilk, so I used 2% instead. It turned out wonderfully! item not reviewed by moderator and published
These were a huge hit at my party and very easy to make. item not reviewed by moderator and published
Excellent and simple recipe! We used to live in St. Louis and decided to make these for my daughter's graduation party. We used frozen Costco cheese ravioli and followed all the reviews' tips. It did take a bit of time, but w/ three of us working together we breaded and fried about 300 ravioli in no time. I placed them in hot oil "pillow" side up and didn't flip at all. They were done and 'puffy' in about 3 min and didn't ooze as some reviews mentioned. We made them a week prior to the party, let them completely cool and froze them. On party day I took them out in the morning to thaw, then put them in a 425 deg oven for 10 minutes just before guests arrived, and served w/ marinara sauce. They tasted "fresh from the fryer" and were a HUGE hit w/ our teen and adult guests! item not reviewed by moderator and published
I decided to make this for a party my sis was giving because I wanted to contribute. I followed the recipe, it was a bit messy because it was my first time making this, but I put all the love I could in them and EVERYONE LOVED THEM and ate them all up. I love Giada's recipes and show. item not reviewed by moderator and published
Made these for a Christmas eve open house and they were a hit...but of course when is fried food not a hit??? Served with a basic marinara sauce and also a spicier version. Excellent. Best eaten when still warm. item not reviewed by moderator and published
Delicious, easy, a big hit at my house. I can't imagine anyone could not like these. Next time I will do the double breading as one comment suggested, as I did lose quite a few crumbs (but I didn't have a thermometer, which could be why. item not reviewed by moderator and published
I tried fried ravioli for the first time at Olive Garden, and immediately fell in love. I went straight home and searched for a recipe to make it at home. This is it. I mean, you really can't go wrong frying something in oil, can you? It's so simple, and you can change it up by making it with beef ravioli (which my husband loves or using panko bread crumbs. And, it works very well with homemade ravioli, like mushroom or seafood varieties. Thanks Giada! item not reviewed by moderator and published
First time making these and I am so impressed!! They turned out great. However, a ton of the breadcrumbs fell off of the first couple I put into the oil. So, i double-breaded the rest. (buttermilk, crumbs, buttermilk, crumbs So good!! item not reviewed by moderator and published
The taste was sooo good, the only thing I can complain about is that when I fried them the bread crumbs were falling off into the oil. I'm not sure if I did something wrong, it's not impossible for that to happen : item not reviewed by moderator and published
I had a little trouble because the oil was too hot but this turned out great; it was a big hit with the family they are ORDERING me to make it again tomorrow. It's almost like a more complicated smaller cheese stick. item not reviewed by moderator and published
Too easy to taste this amazing!! I have been wanting to try this recipe for weeks and I finally did today. I will be making these for all social gatherings in the future, especially holidays. They're sure to make a lasting impression! But I know I'll have to make dozens, I put down 12 all by myself :-O item not reviewed by moderator and published
Very good & easy to make! item not reviewed by moderator and published
its called TOASTED ravioli and St. Louis has it at almost every restaurant in town : item not reviewed by moderator and published
These were a lot of FUN to eat! It was neat making Italian Street food in my own kitchen. I loved dipping them in the marinara sauce and munching on them. I thought they looked better than they tasted though, unfortunately. I couldn't really taste the cheese filling and it tasted like crunchy dough. That's okay though, because I like the taste of crunchy dough. If you like this kind of recipe, I really recommend Giada's recipe for Sausage, Onions and Peppers. I love that dish. It would be the perfect complement to this one. item not reviewed by moderator and published
I have made fried Ravioli from Giada. It was soo good my mom loved it. I will definitly make that again.. item not reviewed by moderator and published
AMAZING!! It was a long day for my family, and so I decided to whip up this quick and easy recipe to try, and it worked out beautifully. So simple and easy to prepare, and my family adored it- definitely will make again and again. I had a little trouble with the bread crumb coating falling off into the oil, but most of it stuck, and overall, a great go-to weeknight meal! item not reviewed by moderator and published
This has been in my rotation of favorites for years. It is delicious - always a favorite with my husband and my little boys, too. You have to watch them to make sure they don't burn since the breadcrumbs are already toasted, but that's no biggie. They are easy to make yet impressive. I would recommend this recipe for sure. item not reviewed by moderator and published
These were awesome! I had a jar of pizza sauce so I warmed that up for the sauce to dip them in. A yummy snack or appetizer! item not reviewed by moderator and published
was sooo scrumptious, and extremely easy to make item not reviewed by moderator and published
I'm always looking for easy-to-eat/make flavorful appetizers for cocktail parties, etc. and this is definitely a favorite! item not reviewed by moderator and published
I loved this!!!.. Easy and so tasteful!! Thank you!! item not reviewed by moderator and published
I loved this recipe. I bought the frozen kind so I boiled for 2 min only then set them on a paper towel to dry. Once dry they get slightly sticky so the coating stayed on when I fried them The oil temp has to be right too. In her video of this recipe she used the refrigerated ravioli which is why some may have had problems. item not reviewed by moderator and published
I have made these for a Christmas Party at my neighbors house. They were a hit everyone loved them as a matter of fact we are going to enjoy them for dinner tonight . I watch your show all the time you have so many great ideas and they are simple recipes it is a delight to watch you daily. Thank You for sharing with us . item not reviewed by moderator and published
This was an easy recipe to execute in my opinion and quite delicious. A few tips that I could share to make it exceptional are first, make sure you buy a really good quality ravioli (I chose the large round variety), second, I defrosted them fully and then patted them between 2 paper towels to remove moisture, which maintained the dignity of the tasty crust. Not one fell off, and I made 52 raviolis! Third, I split the oil, half evoo and half canola, which gave a higher burning point and saves on $$$. I will definitely make these again, mine were gone in minutes and my guests raved high praises. Thanks, Giada, this one's a keeper! item not reviewed by moderator and published
I thought this was a great idea for a party appetizer. I tried both the cheese and beef ravioli and thought the beef ravioli was soo much better had so much more flavor than the cheese. item not reviewed by moderator and published
Super fun and yummy! 2 delicious thumbs up:) item not reviewed by moderator and published
As I was making these my daughter couldn't stop eating them. Good thing I bought extra ravioli. These were a definite hit at the party I took them to. The only thing I did different was to fry them in canola oil instead of olive oil. I will definitely be making these again and again. Thanks Giada for a great recipe and show. Love it!! item not reviewed by moderator and published
There are no more left over and I thought I had made too much!! These were quite the hit! Delicious! item not reviewed by moderator and published
My husband and I tried this tonight for the first time and just LOVED it! Very tasty and we will definitely make it again. Thank-you! item not reviewed by moderator and published
I made this recipe last night and after reading the comments I decided instead of using the buttermilk and breadcrumb crust to use a flour/egg wash/breadcrumb crust. I read that the buttermilk crust fell off almost as soon as it entered the oil. The crust I used did not slip off at all, it stuck to the ravioli very well even as it puffed up. They were golden, brown, and delicious! item not reviewed by moderator and published
i made this recipe for my husband and kids!! it was so easy and quick but the best part is everyone loved these and now i make them all the time.. item not reviewed by moderator and published
Wonderful recipe, butmany of the breadcrumbs fall off. I recommend frying some sage and sprinkling on top with it. item not reviewed by moderator and published
In the process of making these right now. I am not varying from the recipe. They are turning out golden brown, however, most of the breadcrumbs come off immediately upon immersion into the hot oil. This is my first time making them, so I imagine I need more practice. Any suggestions on how to ensure the breadcrumbs stick would be great. I used the Panko Crispy breadcrumbs, which are very tasty, but also very course. Maybe a finer crumb would do better. I will keep practicing, and certainly will be making them again. Delicious and beautiful. Thanks for the recipe... item not reviewed by moderator and published
This is actually a dish invented in St Louis called toasted raviolis, only one uses meat-filled raviolis. You can find toasted raviolis on almost any menu in St Louis. Its a wonderfully tasty appetizer or light meal with a salad, I make it all the time. item not reviewed by moderator and published
I love how she puts a spin on her Italian cooking!!!!! item not reviewed by moderator and published
absolutely delicious!! i forgot to put the parmesan cheese but it was still yummy! i will definitely make this again... item not reviewed by moderator and published
I thought they turned out great! Only problem I had was that none of the breadcrumb breading stayed on :/ Next time I might try using egg wash instead of buttermilk. Can only imagine that they taste even better with the italian breadcrumb seasoning! I used spinach & cheese filled ravioli from Sam's Club & Newman's Marinara to dip & they were really great. I'll make these as appetizers next time we're having guests over! :) item not reviewed by moderator and published
I loved the ravioli fried. I made for a dinner party and everyone loved them! THEY WERE THE MAIN ATTRACTION!!! item not reviewed by moderator and published
Great recipe, I used Canola oil rather than olive oil and it worked fine. Although I did purchase a candy/fry thermometer as I finally decided I didn't want to guess on the temp. of the oil. Excellent decision. The ones that fried at 300 degrees did not plump to "pillows" where as the ones at 325 degrees plumped up beautifully and were golden brown like they should be. Also pay attention to the quality of raviolis you buy....don't skimp! item not reviewed by moderator and published
We loved this little bite of food! I used the refrigerated ravioli you buy at the gorcery store so you don't have to worry about using frozen and have tried quite a few different flavors and not just the cheese ones - very good. We usually have this with a great big salad for an easy weeknight dinner. Great! item not reviewed by moderator and published
I love this recipe and is a perfect finger food. Store bought pasta is ideal but use the larger pasta ravioli and when you bread it, mash the breading into the gooey pasta. I added parmsean cheese into the bread crumbs. Receipe did not have cooking temp and I cooked them at 375 degrees and made sure to flip them. I am from Lousiana so I had to kick up the bread batter up with alittle spice. Make sure to serve the sauce super hot and everyone, even on a diet, will stand around this dish. item not reviewed by moderator and published
My hubby and I both liked them. I had to use frozen (barely thawed) ravioli, and canola oil, but the temp was still perfect. Thanks Giada! item not reviewed by moderator and published
I, too, am a St. Louis native. Toasted ravioli, iced tea, ice cream cones, and gooey butter cake all are credited with originating in St. Louis. Toasted ravioli should be made with meat ravioli, not cheese. No exceptions! item not reviewed by moderator and published
These are a St Louis original food. Normally, no one knows what these delights are if you ask in a restaurant. However, on The Hill in St. Louis, MO they are traditional appetizer. But please don't call them Fried....They are Toasted Ravioli! item not reviewed by moderator and published
I used frozen ravioli which I thawed out on the counter for about 45 minutes. Cooked these in my mini deep fryer 3 at a time and had no problems at all. Thank you for an easy and quick appetizer. item not reviewed by moderator and published
I made these tonight for an Italian appetizer. They are fabulous, and so easy to make! I might try them with meat ravioli next time or really switch it up and make my own ravioli. I will definitely be using this recipe again! You never do me wrong, Giada! Wonderful! item not reviewed by moderator and published
Made these for a party and everyone loved them. Very good! Will make again. item not reviewed by moderator and published
My sister who doesnt like ravioli liked it! id be fun to have at a dinner party! very yummy! :) item not reviewed by moderator and published
Very good. Made with tortelli instead, still terrific! item not reviewed by moderator and published
Just made these as Thanksgiving appetizers and everyone loved them. I did not have Italian bread crumbs so I used plain and mixed in a tablespoon of Italian seasoning. I also used the fry daddy and cooked about 8 at a time (mine were the mini sized). They do cook really fast, so I would recommend getting most of them coated before starting to fry them. This also gives more time for the coating to stick. item not reviewed by moderator and published
This was great! I found that after breading the ravioli, let it sit for a min so the breadcrumbs can stick to the buttermilk so it doesn't fall off while frying. Also make sure they are fully coated with buttermilk. They are mini, crunchy, pillowly (is that even a word?) goodness!! I fried mine with vegetable oil, used light butttermilk and they turned out great :) As for butternut squash ravioli, I would say some sort of cream sage sauce would be ideal. Butternut and sage pairs very well together :) item not reviewed by moderator and published
Has anyone tried these? If so, what should we dip them in? Any ideas?? item not reviewed by moderator and published
this is so good! item not reviewed by moderator and published
Amazing, I wouldn't change anything! item not reviewed by moderator and published
sooooo good! my hubby loved them! so easy to make and really fun to eat! item not reviewed by moderator and published
I made these for my sister's wedding reception along with some of Giada's other appetizers. They were gone in 20 minutes! Everyone kept asking her who catered the party, and I was so thrilled to feel like a super chef for the day. Thanks Giada! item not reviewed by moderator and published
fried cheese raviolis are good but try beef raviolis next time with a great sauce you cant go wrong. item not reviewed by moderator and published
I was looking for something different for a neighborhood party we were hosting. Saw this on her show and looked up the recipe. It was easy and delicious. Suggest you part boil the raviolis beforehand though. It was the hit of the party item not reviewed by moderator and published
This is the second time I've made these and it won't be the last ! Followed the recipie to a t, this is my favoreite kind of diesh...looks like you worked hard on it and it couldn't have been any easier, Highly recomend it. item not reviewed by moderator and published
So easy and so good. I love to make this for company and they are always so impressed. If they only knew how easy it was. They come out perfect everytime. item not reviewed by moderator and published
I've seen a lot of people fry ravioli: Emeril, Sandra Lee... but Giada's are the best! They are so delicious and flavorful and when you bite into them you get the tang from the dipping sauce and the creaminess from the cheese inside. Ah! It is heavenly! item not reviewed by moderator and published
These were a hit all 3 times I have made them. They even freeze well so you can snack on them later! item not reviewed by moderator and published
Made these as finger food for card night with the boys. They were gone before everyone arrived!! Had to make more, which was not a problem. Serve with home made marinara & sprinkle with cheese - can't go wrong. item not reviewed by moderator and published
My mom tried to make this recipe for me and my brother to try. I have to admit that they didn't come out as well i would've thought that they would. I think its because of the temperature of the oil. But also we didn't have the right sauce so we had to use ketchup. I might try this again and maybe get a different brand of ravioli or the right sauce. item not reviewed by moderator and published
Giada, This recipe was so good! Girl you came up with a superb dish..I loved it! item not reviewed by moderator and published
Do I cook the ravioli first or do I use them frozen? item not reviewed by moderator and published
Followed recipe exactly. Used my oil thermometer, used a good quality "fresh" cheese ravioli, fried them to perfection but when we bit into them there was nothing there, just puffed up fried ravioli shells. A lot of time and effort for a very disappointing result. item not reviewed by moderator and published
WoW! These ravioli were a hit at multiple events I held. I had people taking them in bowls and couldn't put them down. I have found that you need to make sure your buttermilk is a thinner layer, don't glob it on or it will make thick and soggy coating when you add the breadcrumbs. The Walmart brand of Italian breadcrumbs are cheap and amazing! You can also try other sauces: we have tried alfredo sauce (watch the salt level), mearenra, and all sorts of sauces! Definitely try thid one!!!!!!!! item not reviewed by moderator and published
I made this recipe to the T .....Why did my coating come off? My oil was at 325-350? I ended up putting them in the oven on a pan at 425 then it he broiler on them . Topped off with 3 cheese italian sprinkles. OK but not what i expected from Giada! item not reviewed by moderator and published
I have made these several times after a friend brought them over and told me they were Giada's recipe. So delicious I had to try making them. I have since bought a thermometer because that does make a lot of difference. If the temp is just right, they turn out great but if it's too hot, they tend to burn and not get tender. My daughter has requested them again this weekend for a family get together so I'll be using my thermometer. These are great to make ahead too just don't stack them and let them cool completely before storing. item not reviewed by moderator and published
I've made these several times and they're terrific. Easy and yummy.........what else could you ask for?! item not reviewed by moderator and published
I surprised my husband with these for lunch and he loved them! So easy and inexpensive. He assumed that I bought them breaded but loved that I took the few extra steps just for him. So easy and looks pretty to serve! item not reviewed by moderator and published
I've made these a couple of times for my family and they LOVE THEM!!!! I even took them to a large family gathering, and as soon as I placed them on the table, THEY WERE GONE!! Also, kids love them because they're easy to eat and dip! item not reviewed by moderator and published
The bread crumbs didn't stay on the ravioli when frying and they puffed up so much, they wouldn't deflate. Not sure what I did wrong and I most likely won't be trying this one again. item not reviewed by moderator and published
Tried these this weekend and they were wonderful. I only made three since I was just trying it out and by the third one I had them done perfectly. I did not use a themometer (too lazy) and I did not have a problem. Can't wait to serve them to my guests next weekend. Really looks like you fussed.... item not reviewed by moderator and published
esta es una de las recetas que mas me gusta y a mis hijas les encantas por se pueden comer con los dedos. y son sabrosos item not reviewed by moderator and published
One of the best appitizers I've ever made! Yum Yum! Made it for my hubby and he ate them all and I even freezed the left overs for later ....and we ate the rest within the week! item not reviewed by moderator and published
Not everyone lives in St. Louis - here in Boston, they are FRIED ravioilis! You get it right. item not reviewed by moderator and published
Are you kidding me? This is wonderful for busy mom's on the go. I love to make things from scratch, but sometimes, I want a break. And this is wonderful!! item not reviewed by moderator and published
As Alicia said, this is a quick delight for busy people. You want to go a step further, then make your own ravioli and sauce from scratch. item not reviewed by moderator and published
I am with Alicia and VLizzle. Yes it would be nice to make everything from scratch but not all of us have the time to do that. Yes I make my own marinara sauce but to make things easier and faster I will get my ravioli somewhere else. item not reviewed by moderator and published
Yes, I would definite defrost it first. You don't want to fry anything frozen, the ice crystals could pop and splatter. item not reviewed by moderator and published
Thanks. I will check that out. item not reviewed by moderator and published
you need to go to a better store if possible. publix is lacking in ingredients of many recipes. if you use frozen, thaw first. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Appetizers