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  • Writer's pictureElizabeth Carroll

Fried Ravioli


2c Italian Breadcrumbs (see recipe below)

1c Buttermilk

1 Package Ravioli, any variety

2c Marinara Sauce

1/4 Grated Parmesan Cheese

Olive Oil, for frying

Italian Breadcrumbs:

2c Breadcrumbs

1t Salt

1t Dried Parsley

1t Black Pepper

1t Garlic Powder

1/2t Onion Powder

1/2t Dried Oregano

1/2t Dried Basil


1. Heat olive oil in large skillet over medium heat. You will need enough oil to fill the skillet to about 1/2". Make sure your oil doesn't heat too hot - if the oil gets too warm, it will burn the breadcrumbs, instead of leaving them golden brown (temperature should be between 330-350 degrees)

2. While olive oil in heating, mix together ingredients for Italian breadcrumbs

3. Heat marinara sauce in small saucepan, covered, over low heat

4. Remove ravioli from packaging

5. Dip ravioli in buttermilk, making sure well coated

6. Shake any excess buttermilk from ravioli before dipping in breadcrumbs

7. Press breadcrumbs into ravioli, making sure ravioli are well coated

8. Fry ravioli 2 minutes per side, until golden brown

9. Drain cooked ravioli on paper towel

10. Toss finished ravioli with parmesan cheese, serve warm with marinara sauce for dipping

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