Fried Ravioli with Marinara

Packaged ravioli is coated in breadcrumbs and seasonings, then fried until golden brown for a delicious appetizer that your guests will be begging for. Serve this Fried Ravioli recipe with some homemade Marinara or Ranch dressing for a perfectly crispy, totally craveable snack.

An overhead shot of a plate of fried ravioli with marinara.


If you’ve never had fried ravioli, you’re in for a real treat. It’s a super crispy, cheesy, savory appetizer that’s totally unexpected. Add a sweet and spicy marinara dipping sauce, and your life will be complete.

I came across fried ravioli quite by accident. I had some ravioli leftover from dinner the night before, but there was only a small amount of spaghetti sauce left, certainly not enough to coat the pasta. I am not a huge fan of ravioli with tomato sauce anyway, so, seeing the skillet sitting on my stove gave me an idea. I added a little bit of oil to the skillet and fried up the leftover ravioli. It was pretty close to the most amazing things I’d ever tasted. Want to know how I made it even more amazing? Breaded and deep fried.

A plate full of fried ravioli and a bowl of marinara.


Fried Ravioli is one of those no-brainer types of recipes that you wonder “where have you been all my life??” once you’ve tried it.

  1. To make fried ravioli, first you’ll coat the ravioli with flour, then milk, then a mix of panko breadcrumbs and Italian seasoning for flavor. I prefer panko because they come out nice and crispy crunchy.
  2. Once the ravioli are breaded, just fry them in a good amount of vegetable oil then flip them and fry the other side. Set the fried ravioli on paper towels and let the oil drain from them.

As if that golden crust isn’t enough, dress them up with some grated parmesan cheese and minced parsley or basil. Serve them up with a generous bowl of your favorite marinara sauce – I like a sweet and spicy marinara like Newman’s Sockarooni (aff) or you can make a homemade marinara.

Keep in mind that while these are cheesy in flavor, they are not “stringy” cheesy, making them a perfect party finger food. They are bite-size and easy to eat…but you may not be able to stop yourself from eating the whole pan. No judgement here.

Fried Ravioli on a plate with marinara.


Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper or a silicone baking mat. Bread the ravioli then place in a single layer on the baking sheet. Spray with cooking spray and bake for 15-20 minutes.


Definitely! Once the ravioli are coated with the breadcrumbs, place them on a lined baking sheet in a single layer. Refrigerate, covered, for up to four hours before frying or baking.


Yes, you can use frozen ravioli for this recipe. Thaw the frozen pasta, then proceed with the instructions as written.

A hand holding one Fried Ravioli and dipping it in marinara.

Here’s another easy finger food party appetizer we love:

More pasta recipes you’ll love:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A close up of Fried Ravioli

Fried Ravioli


  • 1 9- ounce package refrigerated ravioli
  • 1 cup all-purpose flour
  • 2 eggs whisked with 2 tablespoons milk
  • 2 cup Panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • Vegetable oil
  • Fresh minced parsley or basil optional
  • Grated Parmesan optional
  • Marinara or Spaghetti sauce for dipping


  • Heat about 1 ½ inches of oil in a large, deep skillet or pot over medium-high heat. You’ll know it’s ready when the oil is shimmering.
  • Set up a dredging station for the ravioli with three shallow pans or bowls: one with flour, one with the eggs whisked with milk, and one with the breadcrumbs mixed with italian seasoning.
  • Coat ravioli in the flour, then the eggs mixture, then toss with the breadcrumbs to coat.
  • Fry in the hot oil until golden on both sides; about 3 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
  • Sprinkle with grated parmesan and fresh minced Italian parsley. Serve with marinara sauce for dipping.

Fried ravioli on a plate with marinara and a title text.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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