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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    AMAZING. I used fresh ravioli, and it was absolutely delicious!
    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.
    The problem with these? You can hardly stop at just a few! They're easy AND DELICIOUS! Giada does it again!!
    Made this last year for New Years, Easy. I mix panko and reg bread crumbs and sprinkle Parmesan cheese.
    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.
    do you thaw the ravioli first if frozen?
    Yes, I would definite defrost it first. You don't want to fry anything frozen, the ice crystals could pop and splatter.
    '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....
    Thanks. I will check that out.
    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.
    you need to go to a better store if possible. publix is lacking in ingredients of many recipes. if you use frozen, thaw first.
    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!
    This one of my go to appetizer recipes. Great for a crowd or just the two of us watching the game
    This dish is ABSOLUTELY DELICIOUS! It's now my all time FAVORITE!
    amazing
    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.
    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!
    Easy to prepare and deep fry and absolutely delicious!
    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.
    These are great!
    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!
    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.
    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!
    These were a huge hit at my party and very easy to make.
    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!
    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.
    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.
    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.
    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!
    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!!
    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 :
    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.
    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
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