Fried Ravioli

    25 minutes

    Here's a unique and delicious way of preparing ravioli - coated in breadcrumbs and fried! Serve with hot pasta sauce.

    438 people made this

    Serves: 6 

    • 2 tablespoons whole milk
    • 1 egg
    • 3/4 cup breadcrumbs
    • 1/2 teaspoon salt
    • 1/2 (375g) packet frozen cheese ravioli, thawed
    • 3 cups vegetable oil for frying
    • 1 tablespoon grated Parmesan cheese
    • 450ml spaghetti sauce

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.
    2. In a large saucepan, heat pasta sauce over medium heat until bubbling. Reduce the heat to simmer.
    3. In a large heavy pan, pour oil to depth of 5cm. Heat oil over medium heat until a small amount of breadcrumb coating sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot pasta sauce.

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    Reviews in English (342)


    This was a great recipe my family loved it. It takes a little time to fry them so I spread foil on a cookie sheet covered it with a tablespoon of oil breaded the ravioli's and baked them at 350 for about 20 minutes Yummy! Thanks for the recipe.  -  31 Mar 2002  (Review from Allrecipes USA and Canada)


    While this tastes okay, it's absolutely NOT like the traditional St. Louis toasted ravioli, and shouldn't be called by that name! St. Louis toasted ravioli is not cheese filled, it's stuffed full with seasoned beef! The real stuff is much much better!  -  20 Sep 2002  (Review from Allrecipes USA and Canada)


    These are so great. I like to use meat ravioli from the refriderated section. I have also baked them in an attempt to make them healthier. They turn out okay if you bake on a rack. Bread them per the recipe then spray lightly with cooking spray. I cook in the oven for about 30 minutes at 350 or until they are toasty.  -  17 Apr 2006  (Review from Allrecipes USA and Canada)