I used refrigerated ravioli, so if frozen this may turn out differently.
2
Blanch lightly 1-2 min in simmering water, just to soften pasta.
3
Dry off
4
Bread ravioli by dipping in egg, shaking off, and dipping in breadcrumb/flour mixture.
5
Heat vegetable oil in pan until breading sizzles when dropped in.
6
Fry quickly in hot vegetable oil until golden brown.
7
Don't let the ravioli fry too long or they could pop.
8
Remove to cookie cooling rack over a sheet pan and loosely cover with foil until serving
9
Serve with whatever sauce you choose (or none)
201
kcal
Calories
17
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 1 packages cheese or meat ravioli.
Yes, Breaded Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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