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If you’ve never eaten deep fried ravioli, you are in for such a treat!  Sure, you can argue that ravioli is good on it’s own, and I wouldn’t argue back because it is, but why not kick it up a notch?  I’ve seen a lot of deep fried ravioli in my internet travels, but I’ve never tried it.  Then, a few weeks ago, we purchased some of the store-bought fresh ravioli and I decided to give it a go.  I was very pleasantly surprised!  The texture is fantastic, the filling was still creamy and light, but the coating was crunchy, and so full of additional flavour.  And the dipping sauce, well that was phenomenal!

Fried Ravioli with Sun Dried Tomato and Parmesan Marinara

My brain works rather strangely when it comes to food.  I love food, but most of all, I love trying different things with food.  Deep frying spinach and cheese filled ravioli is just one example.  And deep frying?  Yes, please!

Fried Ravioli with Sun Dried Tomato and Parmesan Marinara

Now, I’m not about to tell you to make your own ravioli, but if that’s what you prefer to do, then go for it!  I applaud you!  I’ve never tried my hand at making homemade pasta, but someday I will.  For now, the store-bought type will work just fine.  Since this ravioli is being battered and deep fried, it doesn’t need to be of the highest quality.  Save the expensive kind for your best pasta sauce.  For this recipe, you can certainly use the frozen ravioli, just be sure that it’s completely thawed first.  The first thing I wanted to do was to bring ravioli to room temperature.  I placed parchment paper on a baking sheet and lay each ravioli out in a single layer.  I used damp paper towels to cover the ravioli to prevent them from drying out.  Just let them rest for thirty minutes or so while you get your dredging station ready.  It’s worth noting that almost any ravioli filling would work.  I used a spinach and cheese filled ravioli, but you could use any filling you choose.

Fried Ravioli with Sun Dried Tomato and Parmesan Marinara

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5 from 1 vote

Fried Ravioli with Sun Dried Tomato & Parmesan Marinara

Course Appetizer, Main Course
Author Lord Byron's Kitchen


  • 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!


Fried Ravioli with Sundried Tomato and Parmesan Marinara 3

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This Post Has 46 Comments

    1. Thanks! I got the sticks from a little store in Chinatown here in Toronto. They were 50 in a package for one dollar!
  1. These look pretty amazing, so if you could please just send me a plate, I'd be very happy!!!! Seriously, they look delicious and I'm sure I'd eat way too many if they were in front of me!
    1. I would love to share with you, Renee, but between the two of us, there wasn't any left. Thankfully, we made it a meal and had nothing else with it. Hahaha!
    1. You really are a die-hard sun dried tomato fan! I love them, but can't say I've ever tried them from a jar. :)
    1. Hahahaha - thank you so much! Without sounding like I'm tooting my own horn, they were freaking fantabulous!
  2. I LOVE deep fried ravioli -- I haven't had it in years, it was one of the first things my boyfriend and I cooked 8 years ago!! I totally need to try it again, this looks so so good!
  3. I am right there with ya! I love food, but I really really love trying different combinations. I've never had fried ravioli and I know I am missing out. I am drooling over your dish right now!
  4. Byron, you always post amazing recipes! I love fried ravioli and have yet to make it myself. It's too hot to have the stove on right now (it's 95 degrees in Boston today), but I'm adding this to my list of things to make very, very soon. My boyfriend looked over as I read through your post and just blurted, "What is THAT. I want that!" So, yeah. This is happening. :)
    1. I see your boyfriend has great taste in more than one area. ;) Thanks for dropping by... always good to hear from you. :)
  5. This just looks plain amazing Byron! I think I've only tried fried ravioli once - totally trying this recipe .. it looks fun to make too! And your pictures are so beautiful :)
    1. I've been wanting to make it again, but there's so many other recipes that I want to try first. Oh, the woes of a foodie! :)
    1. Hahaha - I'm so glad you are still coming back to my blog. And you can say halftime show; we all know that's that it's all about any way. ;)
  6. Hi Love the recipe. Looks so yummy. I have over 15 guests coming for a dinner party and i have the Italian theme going. I know this will be a perfect appetizer. i just don't want to cook at the last minute. 1. Can I toast/bake them instead of frying? if so, at what temp for how long? 2. Can I make this ahead of time?
    1. Hi Tika... I've never tried baking them so I really can't say if it will work or not. I can, however, tell you that if you fry them all ahead of time, you can certainly reheat them in the oven just before serving. If you do it this way, lay the fried ravioli in a single layer on a cooking rack with a baking sheet underneath to catch any oil or crumbs. Leave them just like that in your oven. Then, just turn the oven on at 300 degrees for 20 minutes or so to warm them through. These do not need to be piping hot to be super delicious. The dipping sauce can be served hot though. Good luck with having 15 guests at one time - that's way more than I've ever managed to prepare food for. You're brave. :) Cheers!

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