Fried Ravioli with Marinara Dipping Sauce Recipe
If you’re looking for a party-perfect appetizer that’s as fun to make as it is to eat, Fried Ravioli with Marinara Dipping Sauce is your new secret weapon. Imagine golden, crispy ravioli bursting with cheesy goodness, dunked into rich marinara sauce—each bite is irresistibly crunchy on the outside and tender on the inside. This dish is a conversation starter, a family favorite, and pure comfort food with a playful twist. Whether you’re feeding a crowd or just treating yourself, Fried Ravioli with Marinara Dipping Sauce brings Italian-American flair straight to your table.
Ingredients You’ll Need
The beauty of this Fried Ravioli with Marinara Dipping Sauce recipe is in its simplicity—just a handful of ingredients, but each one plays a starring role. From the ravioli to the breadcrumb coating and the zesty marinara for dipping, every element adds flavor, texture, and color to create something truly crave-worthy.
- Cheese Ravioli (1 package, 20 ounces): These little pasta pillows are the heart of the dish, giving you a gooey, cheesy center after frying.
- Italian-Style Breadcrumbs (2 cups): Provides that crisp, flavorful crust with a blend of herbs and seasonings.
- Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty kick to the breadcrumb coating for extra depth.
- Large Eggs (2): Acts as the necessary “glue” to help the breadcrumbs stick to the ravioli.
- Milk (1/4 cup): Whisked with eggs, it ensures even coating and a light, tender crust.
- Vegetable Oil (for frying): Neutral oil like canola or sunflower is perfect for achieving a golden, crispy finish.
- Marinara Sauce (2 cups): Whether homemade or your favorite store-bought brand, this is the essential dipping companion.
- Chopped Fresh Parsley and Extra Parmesan (optional): A sprinkle on top adds color, freshness, and extra cheese factor.
How to Make Fried Ravioli with Marinara Dipping Sauce
Step 1: Cook the Ravioli
Start by cooking the cheese ravioli according to the package instructions, but stop at al dente. This way, the pasta holds its shape and doesn’t get mushy during frying. Drain them gently and let them cool slightly so they’re easy to handle when it’s time to coat.
Step 2: Set Up Your Dredging Station
While the ravioli cool, set up two shallow bowls: one for whisking together the eggs and milk, and another for stirring the Italian-style breadcrumbs with grated Parmesan. This assembly line makes the coating process quick and tidy.
Step 3: Coat the Ravioli
Dip each ravioli into the egg-milk mixture first, making sure it’s well coated. Then, press it into the breadcrumb-Parmesan mixture, turning and pressing to ensure every side is covered. Arrange the breaded ravioli on a tray as you work, ready for frying.
Step 4: Fry Until Crispy
Heat about two inches of vegetable oil in a large skillet or deep pan to 350°F. Fry the ravioli in small batches for 2–3 minutes per side, or until they turn a gorgeous golden brown. Use a slotted spoon to lift them out and let them drain on paper towels—this keeps them crispy and not greasy.
Step 5: Warm the Marinara Sauce
While the last batch is frying, gently heat the marinara sauce in a small saucepan over low heat until it’s warmed through. This way, it’s ready and waiting for dipping right when the ravioli comes out of the oil.
Step 6: Serve and Garnish
Arrange the hot, crispy ravioli on a platter and serve with bowls of marinara sauce for dipping. For extra flair, sprinkle with chopped fresh parsley and a shower of extra Parmesan cheese. That finishing touch makes all the difference!
How to Serve Fried Ravioli with Marinara Dipping Sauce
Garnishes
A generous sprinkle of chopped fresh parsley and extra Parmesan cheese is a must for this Fried Ravioli with Marinara Dipping Sauce. The parsley adds a burst of color and freshness, while the Parmesan brings that familiar, savory aroma that makes everyone’s mouth water.
Side Dishes
These crispy bites are perfect alongside a simple green salad tossed in balsamic vinaigrette or a platter of roasted veggies. For a heartier spread, add some garlic bread or a bowl of olives—these sides balance the richness of the fried ravioli beautifully.
Creative Ways to Present
Try stacking the ravioli on a wooden board with little bowls of marinara for a rustic appetizer platter. Or, serve them on skewers for easy party munching. You can even tuck a few into a lunchbox or picnic basket for a fun, unexpected treat!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (and that’s a big “if”!), let the fried ravioli cool completely before storing them in an airtight container in the fridge. They’ll stay fresh and delicious for up to three days, making them perfect for snacking or quick lunches.
Freezing
Fried Ravioli with Marinara Dipping Sauce is surprisingly freezer-friendly. Just arrange the cooled fried ravioli on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months—just reheat when you need a quick appetizer fix!
Reheating
To bring back that irresistible crunch, reheat the ravioli in a 375°F oven for about 10 minutes, or until hot and crispy. Avoid the microwave if possible, as it can make them soggy. For extra crispiness, a few minutes in the air fryer works wonders too.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Just cook frozen ravioli according to package directions until al dente, then proceed with the rest of the recipe. They work just as well and are a great pantry staple to keep on hand for Fried Ravioli with Marinara Dipping Sauce.
Is it possible to bake or air fry the ravioli instead of deep frying?
Yes! For a lighter version, you can air fry the breaded ravioli at 375°F for 8–10 minutes, flipping halfway through. Baking is also an option—just place on a greased baking sheet, spritz with oil, and bake at 400°F until golden and crispy.
What kind of marinara sauce works best for dipping?
Any good-quality store-bought marinara sauce is perfect, but if you have time, homemade marinara takes this Fried Ravioli with Marinara Dipping Sauce to the next level. Look for a sauce that’s thick and flavorful so it clings nicely to the crispy ravioli.
Can I make this recipe gluten-free?
Definitely! Simply use gluten-free ravioli and substitute gluten-free breadcrumbs in the coating. The rest of the steps are exactly the same, so everyone can enjoy this crunchy treat.
How do I prevent the breading from falling off during frying?
Make sure to press the breadcrumb mixture firmly onto the ravioli after dipping in the egg mixture, and let the coated ravioli rest for a few minutes before frying. This helps the breading adhere and ensures a crispy, even coating.
Final Thoughts
If you’re ready to wow your friends and family with something a little unexpected, give Fried Ravioli with Marinara Dipping Sauce a try. It’s a playful twist on classic Italian flavors, and once you taste that warm, cheesy center and crispy crust dunked in zesty marinara, you’ll want to make it again and again. Gather your ingredients, heat up that oil, and get ready for a truly memorable appetizer!
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Fried Ravioli with Marinara Dipping Sauce Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crispy, golden-fried cheese ravioli served with a rich marinara dipping sauce, perfect as a crowd-pleasing appetizer or snack. The ravioli are coated in a seasoned breadcrumb and Parmesan mixture then fried to perfection, offering a delightful contrast between crunchy exterior and tender pasta inside.
Ingredients
Ravioli and Coating
- 1 package (20 ounces) refrigerated cheese ravioli
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
Marinara Dipping Sauce
- 2 cups marinara sauce (homemade or store-bought)
Garnish (Optional)
- Chopped fresh parsley
- Extra grated Parmesan cheese
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions until just al dente, usually about 4 to 5 minutes. Drain thoroughly and let them cool slightly to handle.
- Prepare Coatings: In a shallow bowl, whisk together the eggs and milk until combined. In a separate bowl, mix the Italian breadcrumbs and grated Parmesan cheese evenly.
- Coat Ravioli: Dip each ravioli into the egg mixture, ensuring it is fully coated, then dredge it in the breadcrumb and Parmesan mixture, pressing gently so the coating sticks well. Arrange the coated ravioli on a tray to set.
- Heat Oil: In a large skillet or deep frying pan, pour vegetable oil to a depth of about 2 inches and heat it to 350°F (175°C). Use a deep-fry thermometer to maintain accurate temperature.
- Fry Ravioli: Carefully fry the coated ravioli in batches, avoiding overcrowding, for 2 to 3 minutes on each side or until they turn golden brown and crisp. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Warm Marinara: While frying, heat the marinara sauce in a small saucepan over low heat until warmed through and gently simmering.
- Serve: Plate the fried ravioli hot alongside the marinara sauce for dipping. Optionally, garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese for added flavor and presentation.
Notes
- For a spicy twist, add a pinch of red pepper flakes to the breadcrumb mixture before coating the ravioli.
- You can bake the ravioli in an air fryer at 375°F for 8 to 10 minutes, flipping halfway through, for a lighter option.
- Make sure oil is maintained at the correct temperature to ensure even frying without absorbing excess oil.
- Serve immediately for best crispiness; reheating may soften the coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: about 6 ravioli
- Calories: 390
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 75 mg
