Pan fried ravioli

By Mary Berg
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Pan friend ravioli

Makes 30 bites



  • 30 fresh cheese ravioli
  • 2 eggs
  • 1 cup milk
  • 1 ½ cups breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 1 ½ teaspoons dry Italian seasoning
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh basil
  • 2 cups prepared marinara sauce
  • Vegetable oil, for frying


  1. Lay out your ravioli in a single even layer on a large rimmed baking sheet and set aside.  In a small mixing bowl, whisk together the eggs and milk and, in a shallow baking dish or pie plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
  2. Retrieve your ravioli and bread each little shape by dipping them into the egg mixture followed by the breadcrumbs. Place the ravioli back onto the baking sheet and set aside while you heat two inches of oil in the bottom of a large heavy bottomed pot over medium heat until it reaches 325 degrees Fahrenheit.
  3. When the oil is hot, fry the ravioli in batches, turning occasionally until golden brown, about 3three to four minutes. Using a slotted spoon or tongs, transfer the fried ravioli onto a paper towel lined plate or baking sheet to drain. 
  4. To serve, plate the ravioli around a bowl of marinara sauce and sprinkle with the chopped fresh basil.


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