Deep-Fried Ravioli On a Stick

Deep Fried Ravioli


(0 votes) 0 0

Don't get me wrong, I love all kinds of ravioli, but I think we can agree that everything tastes better fried. Best part? No deep fryer required. These fried pieces of goodness are the perfect mix of soft and crunchy.

Shared by

Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 qt vegetable oil
  • 1 C all-purpose flour
  • 2 eggs, beaten
  • 1 C plain bread crumbs
  • ½ C grated Parmesan cheese, divided
  • 2 Tbs dried oregano
  • 2 Tbs dried basil
  • 1 Tbs dried thyme
  • 2 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 12 store-bought ravioli (or 20 tortellini)

Our Readers Also Loved


Preheat vegetable oil in a large, heavy pot over medium-high heat.

Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.

In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.

Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce on the side. 

Around The Web