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Fried Cheese Ravioli

 Fried Cheese Ravioli
Be sure to make enough of these crispy, coated ravioli. They're bound to be the hit of your party. The golden-brown pillows are easy to pick up and dip in tomatoey sauce. —Kate Dampier, Quail Valley, California
45 ServingsPrep: 15 min. Cook: 20 min.


  • 1 package (9 ounces) refrigerated cheese ravioli
  • 2 eggs
  • 2 cups seasoned bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 3 teaspoons dried basil
  • 1/2 cup canola oil, divided
  • Additional shredded Parmesan cheese, optional
  • 1 cup marinara sauce or meatless spaghetti sauce, warmed


  • Cook ravioli according to package directions; drain and pat dry. In a
  • shallow bowl, lightly beat the eggs. In another shallow bowl,
  • combine the bread crumbs, cheese and basil. Dip ravioli in eggs,
  • then in bread crumb mixture.
  • In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium
  • heat. Fry ravioli in batches for 30-60 seconds on each side or until
  • golden brown and crispy; drain on paper towels. Halfway through
  • frying, replace the oil; wipe out skillet with paper towels if
  • necessary.
  • Sprinkle with additional cheese if desired. Serve with marinara
  • sauce.
  • Yield: about 3-1/2 dozen.

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Fried Cheese Ravioli (continued)

Nutritional Facts: 1 ravioli with 1 teaspoon marinara sauce (calculated without additional Parmesan) equals 37 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 80 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.