If you’ve never had fried raviolini, let me introduce you to your new favorite appetizer or snack. These little pasta pillows are like ravioli’s cuter, crunchier cousin—and yes, they’re just as delicious as they sound.
I picked up a package of spinach and mozzarella-stuffed raviolini from Lidl, and the first thing I thought was, “This would be so good fried.” Spoiler alert: I was right.
Here’s How To Make Them
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
What makes raviolini different from ravioli? The size! Raviolini are smaller, bite-sized versions of ravioli—perfect for frying up as finger food. Think of them like the popcorn chicken of the pasta world.
Let’s talk texture: light, golden, crispy coating on the outside, creamy, cheesy goodness on the inside. These go fast, so make extra if you’re sharing.
Fried Raviolini Recipe: A Crispy, Cheesy Bite-Sized Treat
Equipment
- Whisk
Ingredients
- 8.8 oz raviolini box – we used the one stuffed with spinach and mozzarella) from Lidl
- 1/2 cup water to mix with the egg
- 1 large egg to whisk with the water
For the breading:
- 1/2 cup cornmeal
- 1/2 tbsp. Paprika
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Dried oregano
- 1/2 tsp kosher salt
Instructions
- Whisk egg and water together in a bowl.In another bowl, mix cornmeal, paprika, garlic powder, onion powder, oregano, and kosher salt.
- Dip each raviolini into the egg wash, then coat in the breading.Heat oil to 350°F.Fry raviolini in batches until golden, about 2–3 minutes.Drain on paper towels and serve warm.
Notes
Tips for Perfect Fried Raviolini
- Don’t overcrowd the oil—fry in batches.
- Press the breading in so it sticks well.
- Serve immediately for maximum crunch.
Nutrition
Let’s Talk Breading
I kept the breading simple but flavorful. A mix of cornmeal and spices adds a light crunch with a warm, savory kick.
Dip each piece in an egg-water wash, then toss it in the seasoned coating. Boom—flavor and texture in one easy step.
The Best Oil for Frying
Use a neutral oil with a high smoke point, like vegetable or canola oil. You want the oil hot (around 350°F), so your raviolini cooks fast without absorbing too much grease.
Frequently Asked Questions (FAQ)
You can, but you may need to fry them a bit longer. Smaller raviolini are quicker and crispier.
Nope! Straight from the package to the fryer.
I love them with warm marinara or a garlic aioli. Even ranch works in a pinch!