Katie Lee Biegel's Fried Ravioli Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Katie Lee Biegel

Fried Ravioli

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
Fried ravioli was accidentally invented in the 1940s at an Italian restaurant in St. Louis called Oldani’s. While drinking red wine, the cook accidentally dropped ravioli into the fryer, and the rest is history. Fried ravioli is a fun way to serve the delicious cheese-filled pasta. Buy ravioli with your favorite filling and serve with your favorite pasta sauce for a cheesy appetizer!





Special equipment:
a countertop deep fryer or a Dutch oven or other heavy-bottomed pot
  1. For the ravioli: In a wide, shallow dish, beat the eggs, then add the milk and whisk together. Place the panko and flour in separate wide, shallow dishes. Working with a couple of ravioli at a time, dip in the flour and shake off the excess. Dip into the eggs, let the excess drip off back into the bowl, then add to the panko and turn to coat both sides. Place on a sheet pan in a single layer as done. Repeat with the remaining ravioli. Hold in the freezer while you heat the oil.
  2. Preheat the oven to 200 degrees F. Fill a countertop deep fryer with oil and heat to 350 degrees F. Alternatively, pour about 3 inches of oil in a Dutch oven or other heavy-bottomed pot and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fit another sheet pan with a wire rack and set aside.
  3. For the sauce: While the oil is heating, mix the marinara and chili paste in a small saucepan. Heat over medium heat, stirring occasionally, until warm, about 5 minutes. Set aside and keep warm.
  4. Fry the ravioli: Working in batches to avoid crowding the fryer or pot, add the ravioli to a fry basket or spider and gently lower into the hot oil. Fry, stirring and turning occasionally with a slotted spoon or spider, until golden brown, 1 1/2 to 2 minutes per batch. Transfer the ravioli to the prepared sheet pan as done, arranging them in a single layer. Immediately sprinkle with some cheese. Hold in the oven to keep warm. Repeat with the remaining ravioli, allowing the oil temperature to return to 350 degrees F before frying the next batch.
  5. Arrange the ravioli on a platter. Transfer the sauce to a bowl and sprinkle with some cheese. Let ravioli cool for a minute or two before serving.

Cook’s Note

If you don’t have seasoned panko, make your own by mixing plain panko with 1/4 cup grated pecorino, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon Italian seasoning. Fresh ravioli will work as well but the dough may be thicker than for the frozen ones and thus will be tougher and chewier when fried.