Fried Ravioli with Sun Dried Tomato & Parmesan Marinara

Course: Appetizer, Main Course
Author: Lord Byron's Kitchen
Print Recipe


  • 1 tablespoon olive oil
  • 1 large onion, finely minced
  • 2 cloves garlic, finely minced
  • 2 cups canned whole tomatoes, pureed
  • 1/2 cup jarred sun dried tomatoes packed in olive oil, pureed
  • 1 tablespoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup grated parmesan
  • 1/4 cup fresh chopped parsley
  • 25 pieces packaged prepared ravioli
  • 1/4 cup corn starch
  • 1/4 cup all purpose flour
  • 1 cup bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon seasoning salt
  • 1 teaspoon paprika
  • 3 large eggs, whisked with 1 tablespoon water
  • cooking oil


  • To start, prepare the marinara sauce. Saute the onion and garlic in a little olive oil.
  • Add the pureed sun dried tomatoes, pureed canned tomatoes, oregano, basil, salt, and pepper. Simmer for 30 minutes.
  • You want the sauce to be thick - a tad thicker than tomato ketchup. A few minutes before you're ready to serve, toss in the parmesan cheese and the parsley. Stir well and turn off the heat.
  • For the ravioli, start with preparing a dredging station.
  • In a small bowl, crack three eggs and add one tablespoon of water. Whisk until well beaten. Set aside.
  • In large bowl, add the corn starch, seasoning salt, bread crumbs, flour, pepper, paprika, and oregano. Whisk to combine. Set aside.
  • The coating process comes next. Fully dip each ravioli in the egg, lightly tap the ravioli on the side of the bowl to remove the excess egg, drop into the bread crumb mixture and fully coat. Place the prepared ravioli back on the baking sheet you had previously prepared. Continue this process until all raviolis have been properly coated.
  • Once all of the ravioli has been coated with the bread crumb mixture, bring the temperature of your cooking oil to the optimum temperature. If you're using a deep fryer, check the recommended settings. I used a skillet filled halfway with oil, and set the dial on the burner to one notch above medium. I allowed the oil to fully heat before attempting to fry. To check oil readiness, drop a pinch of the flour mixture into the oil. If the oil sizzles then it's ready.
  • Carefully lower each ravioli, one by one, into the hot oil. Don't overcrowd the pan. I fried 8 ravioli at once. Using tongs, gently lift one corner of the ravioli to see if the golden brown colour has been achieved. If so, turn the ravioli over to cook on the other side. I fried them for two minutes on each side.
  • Remove the fried ravioli to another baking sheet with a cooling rack and set them in a preheated 200 degree oven. This will keep them warm while you fry the next batch.
  • When all of the ravioli is fried, serve these up family style on a big platter with a bowl of the dipping sauce. You might want to use individual dipping sauce bowls, because you will want to double dip!


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg