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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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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
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
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

This recipe is featured in:

The Best Thanksgiving Appetizers