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!
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 2 1/2 cups seasoned panko breadcrumbs
- 1 cup all-purpose flour
- Two 12-ounce bags frozen cheese or spinach and ricotta ravioli
- Vegetable oil, for frying
- 3 cups favorite marinara sauce, for serving
- 1 to 2 tablespoons Calabrian chili paste, or to taste
- Grated Pecorino-Romano, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1101 |
| Total Fat | 67 g |
| Saturated Fat | 9 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 176 mg |
| Sodium | 1130 mg |
Reviews
I finally got a chance to try this recipe today after watching Katie make them, and I loved the way they turned out! I used frozen cheese raviolis that I got at WalMart, and they were kind of like fried mozzarella sticks, but not. LOL Of course, as appetizers they’d be terrific, but I ate them as a side dish. They were terrific! I’ll definitely be making these again. Because you put them back in the freezer after coating them, I’m thinking that these would be a great make-ahead appetizer that you could just throw in the deep fryer when it’s time to serve them.
Can these be air fried?
Very interesting, but does The Kitchen EVER reuse a pan, utensil? everything is BRAND NEW!! We don’t have that luxury!
This is a good cheater way to make toasted ravs. As a lifelong St. Louisan I will say that the story above is incorrect. T-ravs first came out of the kitchen at Charlie Gittos on the Hill.