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Fried Ravioli

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 30 ravioli


  • 3/4 cup Italian or other seasoned bread crumbs
  • 3/4 cup panko bread crumbs
  • 1 1/2 cup buttermilk
  • 2 packages fresh ravioli 15 ravioli each, choice of filling
  • 1/2 cup shredded parmesan cheese
  • Canola oil for frying
  • Fresh parsley chopped


  • Heat about 2 inches of the oil in a heavy pan to about 350° F.
  • In a blender, combine the seasoned bread crumbs and the panko.
  • Pour into a shallow bowl.
  • Pour the buttermilk into a second shallow bowl.
  • Dip each raviolo in the buttermilk, coating completely.
  • Shake off excess buttermilk and dredge the raviolo in the bread crumbs.
  • Pack the bread crumbs down to fill all the nooks and crannies.
  • Transfer to a baking sheet.
  • Repeat to coat all the ravioli.
  • Fry the ravioli 5 at a time in the heated oil.
  • Using a slotted spoon, turn the ravioli over after 3-4 minutes, or when the bottom side is golden brown.
  • Cook the second side for 3-4 minutes until browned.
  • Remove from the hot oil and drain on a rack, or on a plate covered with brown paper or paper towels.
  • Top with chopped parsley and shredded parmesan.
  • Serve warm with warm marinara sauce for dipping.