Crispy Fried Cheese Ravioli: Your Ultimate Guide to Easy, Cheesy Perfection
Get ready to discover a truly exceptional appetizer that will delight your taste buds and impress your guests. These Crispy Fried Cheese Ravioli are a game-changer, offering a unique combination of a golden-crisp exterior and a warm, creamy, melt-in-your-mouth cheese filling. It’s a culinary paradox that works beautifully, making this dish an instant favorite for anyone who loves rich, comforting flavors with a satisfying crunch. And the best part? Thanks to readily available refrigerated ravioli from your grocer’s refrigerator section, you can whip up these delectable treats in a matter of minutes, transforming an ordinary weeknight into a special occasion or elevating your party spread with minimal effort. This recipe is definitely a keeper!
Selecting the Perfect Cheese Ravioli for Frying
While almost any brand of refrigerated cheese ravioli can be used for this recipe, the quality and type of ravioli can significantly impact the final result. Different brands vary in texture, size, and most importantly, the richness of their cheese filling. For an exceptional experience, I highly recommend RANA 4 Cheese Ravioli. Their blend of ricotta, romano, mozzarella, and gorgonzola creates a classic, sophisticated flavor profile that truly elevates this dish. The robust texture of their pasta is also a key factor; it holds up remarkably well during the frying process, preventing the ravioli from falling apart and ensuring that delightful “crispy on the outside, creamy on the inside” contrast.
When preparing the ravioli, the boiling stage is critical. You must cook them according to package directions, aiming for an “al dente” consistency. This means they should be firm to the bite, not mushy. Overcooking will make them too soft, and they won’t withstand the frying process, leading to a less satisfying texture. For the RANA variety, the suggested four minutes of boiling is usually perfect. Once cooked, drain them thoroughly and allow them to cool completely. You can even gently pat them with paper towels to remove any excess moisture, which helps achieve that extra crispiness when fried. The drier the surface, the crispier your fried ravioli will be!
- Cook ravioli according to package directions, to an al dente texture.
- Crucially, do not overcook the ravioli, as this will compromise their structure for frying.
- Drain them well and spread them out to cool completely, patting dry any excess moisture.
The Secret to Superb Flavor: Freshly Grated Parmigiano-Reggiano
When it comes to cheese, there’s a world of difference between convenience and quality. It’s incredibly tempting to grab a container of pre-shredded or grated Parmesan cheese from the dairy aisle – it’s certainly quick and easy. While it *would* work for this recipe, if you truly want to elevate your fried ravioli to an extraordinary level, I implore you to take the extra step and grate your own. The effort is minimal, but the reward is immense.
Freshly grated aged Parmigiano-Reggiano offers a depth of flavor and a creamy texture that simply cannot be replicated by its pre-packaged counterparts. The subtle nuttiness, the sharp umami, and the slightly granular yet melting quality of freshly grated cheese will meld beautifully with the breadcrumbs, creating an incomparably delicious crust. I always keep a wedge of this “good stuff” in my refrigerator, precisely for moments like this recipe when I want that extra touch of gourmet perfection. It truly makes a noticeable difference in the overall taste and aroma of your crispy fried cheese ravioli. Don’t skip this step – your palate will thank you!
Prepping for the Perfect Fry: Breading Your Ravioli
Once your ravioli are cooked al dente and thoroughly cooled and dried, it’s time to prepare them for their crispy transformation. The breading process is simple but essential for that desired crunch and flavor. This two-step coating—buttermilk followed by seasoned breadcrumbs—creates the perfect canvas for a golden-brown exterior.
- Heat your oil: Pour about 1/2-inch deep oil into a sturdy skillet, cast-iron pan, or Dutch oven. Heat the oil to approximately 350°F (175°C). Maintaining this temperature is key to perfectly fried ravioli; too cold, and they’ll absorb too much oil and become greasy; too hot, and they’ll burn before the cheese inside is perfectly warm and gooey. A kitchen thermometer is your best friend here!
- Prepare your drainage station: Line a baking sheet or large tray with several layers of paper towels. This will be the resting spot for your fried ravioli, allowing any excess oil to drain off and ensuring they remain wonderfully crisp.
- Create the breading mixture: In a shallow dish, combine 1/4 cup of your freshly grated Parmigiano-Reggiano cheese with the breadcrumbs. This mixture is the secret to a flavorful and crispy crust. For an extra kick, consider adding a pinch of garlic powder, onion powder, paprika, or your favorite dried Italian herbs to the breadcrumbs.
- Set up your dredging station: You’ll need two shallow bowls. Pour the buttermilk into one, and your seasoned breadcrumb mixture into the other.
- Dredge each cooled ravioli: First, thoroughly coat each ravioli in the buttermilk, ensuring all sides are wet. The buttermilk acts as an excellent binding agent for the breadcrumbs and adds a subtle tang.
- Coat with breadcrumbs: Immediately transfer the buttermilk-coated ravioli to the breadcrumb mixture, pressing gently to ensure an even and generous coating on all sides. A thick, even coating is what gives these ravioli their incredible crunch!
Frying to Golden Perfection: Tips for Crispy Fried Ravioli
The frying stage is where the magic truly happens, transforming your breaded ravioli into golden, crispy delights. This quick cooking method ensures the exterior is perfectly crunchy while the interior remains warm and creamy.
- Fry in batches: Carefully place the coated ravioli into the preheated oil, working in several small batches. It’s crucial not to overcrowd the skillet. Overcrowding will rapidly lower the oil temperature, leading to soggy, oily ravioli instead of beautifully crispy ones. Give each ravioli enough space to fry evenly and reach that perfect golden hue.
- Monitor and flip: Fry each side for approximately 2-3 minutes, or until they achieve a beautiful golden brown color and a satisfyingly crispy crust. Since the ravioli are already cooked al dente, you’re primarily focusing on browning the exterior and warming the creamy cheese filling. Use tongs for easy flipping.
- Drain thoroughly: Once golden and crispy, remove the fried ravioli from the oil using a slotted spoon or tongs and transfer them immediately to the prepared tray lined with paper towels. This step is vital for absorbing any excess oil, ensuring your ravioli remain wonderfully crunchy, not greasy.
- Maintain oil temperature: Before adding the next batch of ravioli, allow the oil to return to 350°F (175°C). This consistent temperature control is key to achieving uniformly crisp results across all your batches.
- Safety first: Always exercise caution when frying with hot oil. Keep a lid nearby to smother any flames if necessary, and never leave hot oil unattended.
Choosing the Right Oil for Frying Your Ravioli
The choice of oil plays a significant role in the flavor and crispiness of your fried ravioli. I personally favor refined coconut oil for frying these little gems. Refined coconut oil has a high smoke point (the temperature at which it starts to burn and smoke) and a neutral flavor, meaning it won’t impart any unwanted coconut taste to your savory appetizer. It fries beautifully, contributing to that desirable golden-brown exterior without overwhelming the delicate cheese flavors.
However, you have several excellent alternatives. Any neutral-flavored vegetable oil, such as canola, grapeseed, sunflower, or even peanut oil, will work wonderfully due to their high smoke points and lack of strong flavor. These are excellent all-purpose frying oils. If you’re looking to add an extra layer of Italian-inspired richness, you could even use a light olive oil, but be mindful of olive oil’s slightly lower smoke point compared to other vegetable oils; monitor the temperature carefully to prevent it from burning or developing a bitter taste. Regardless of your choice, the goal is to achieve a perfectly golden, flavorful, and crunchy exterior in just a few minutes per side, creating a perfect contrast to the soft, cheesy interior.
Presentation and Dipping: Serving Your Crispy Fried Cheese Ravioli
Once your batches of crispy fried cheese ravioli are ready, it’s time for the grand reveal! Proper presentation and a selection of delicious dipping sauces will make these treats truly unforgettable for any gathering or family meal.
- Arrange for beauty: Artfully arrange the piping hot fried ravioli on a serving dish. For an elegant touch and a hint of freshness, consider lining the dish with a bed of vibrant baby arugula. The peppery greens offer a lovely visual contrast and a complementary flavor note that cuts through the richness of the cheese.
- Garnish with cheese: Generously sprinkle the remaining freshly grated Parmigiano-Reggiano cheese over the top of the warm ravioli. The residual heat will slightly melt the cheese, enhancing its aroma and creating an irresistible finish that makes each bite even more savory.
- Offer a variety of dipping sauces: The fun continues with dipping sauces! Offer a selection to cater to different tastes. Classic choices like a rich, homemade or good-quality store-bought marinara sauce, a creamy Alfredo, or a vibrant pesto are always winners and universally loved.
- Explore unique dips: For something a bit more adventurous, our Smoked Red Pepper Sauce provides a smoky, tangy kick that pairs beautifully with the cheesy ravioli. Or, for a unique zing and a creamy contrast, our Creamy Horseradish Sauce & Dip offers a delightful and unexpected pairing. Other fantastic options include a garlic aioli, a spicy arrabbiata, or even a simple balsamic glaze for a touch of sweetness.
Serving Suggestions and Make-Ahead Tips for Fried Ravioli
For the absolute best experience, these crispy fried cheese ravioli treats are best served immediately, straight from the fryer while they are still warm and at their crispiest. The contrast between the hot, gooey cheese filling and the crunchy breading is simply irresistible and reaches its peak right after frying.
However, if you’re planning a party or simply prefer to prepare things in advance, you can certainly make these delicious bites ahead of time. Once fried, allow them to cool completely on the paper towel-lined tray to prevent them from steaming and losing crispness. Store the cooled fried ravioli in an airtight container in the refrigerator for up to 1-2 days. To refresh and regain that desired crispiness, simply spread them in a single layer on a baking sheet and reheat in a preheated 325°F (160°C) oven for about 8-12 minutes, or until they are heated through and crisp again. An air fryer also works wonderfully for reheating, typically taking 4-6 minutes at 350°F (175°C), offering a quick and efficient way to bring them back to life. This makes them a fantastic make-ahead option for effortless entertaining!
Crispy Fried Cheese Ravioli
These golden, crunchy, and cheesy fried ravioli are the perfect crowd-pleasing appetizer or snack. Ready in minutes, they’re surprisingly easy to make at home and incredibly satisfying!
Ingredients
-
1
10-ounce bag refrigerated cheese ravioli
(such as RANA 4 Cheese Ravioli for best results) -
Oil for frying
(about 1/2-inch deep; refined coconut, canola, grapeseed, or light olive oil recommended) -
1
cup
Reduced-fat buttermilk
(or regular buttermilk) -
1
cup
Bread crumbs
(Panko breadcrumbs will offer superior crispiness, but regular fine breadcrumbs also work) -
1/2
cup
Freshly grated Parmigiano-Reggiano cheese, divided
(freshly grated makes a significant difference in flavor and texture) -
1 1/2
cups
Baby arugula, for serving
(optional, for garnish and a fresh, peppery note)
Instructions
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1. Prepare Ravioli: Cook the refrigerated cheese ravioli according to the package directions until they are al dente. This means they should be firm to the bite, not soft. It is crucial not to overcook them, as they will be fried later and need to maintain their structure. Drain the ravioli thoroughly in a colander and then spread them out on a clean baking sheet or plate to cool completely. Gently pat them dry with paper towels to remove any surface moisture, which will help achieve maximum crispiness during frying.
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2. Set Up Frying Station: In a sturdy, heavy-bottomed skillet or a Dutch oven, heat your chosen oil (about 1/2-inch deep) to approximately 350°F (175°C). Use a reliable kitchen thermometer to accurately monitor and maintain this optimal frying temperature. While the oil heats, prepare your drainage area by lining a baking sheet or large tray with several layers of paper towels; this will be for draining the fried ravioli to remove excess oil.
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3. Bread the Ravioli: In a shallow bowl or dish, combine 1/4 cup of the freshly grated Parmigiano-Reggiano cheese with the bread crumbs. Stir well to ensure the cheese is evenly distributed. Pour the buttermilk into another shallow bowl. Create an assembly line: cooled ravioli, then buttermilk, then breadcrumb mixture. Take each cooled ravioli, dredge it thoroughly in the buttermilk until fully coated, and then immediately transfer it to the bread crumb mixture. Press gently to coat all sides evenly and generously. Place the breaded ravioli on a separate clean plate or tray as you complete the batch.
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4. Fry the Ravioli: Working in small batches (typically 4-6 ravioli at a time, depending on your pan size) to avoid overcrowding the pan and dropping the oil temperature, carefully place the breaded ravioli into the hot oil. Fry for about 2-3 minutes per side, or until they turn a beautiful golden brown and develop a satisfyingly crispy crust. Use a slotted spoon or tongs to carefully remove the fried ravioli and transfer them to the prepared paper towel-lined tray to drain any excess oil. Allow the oil to return to 350°F before frying the next batch to ensure consistent results.
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5. Serve: Arrange the hot, crispy fried ravioli on a serving dish. For a touch of freshness and an appealing presentation, you may optionally line the dish with fresh baby arugula. Sprinkle generously with the remaining freshly grated Parmigiano-Reggiano cheese. Serve immediately with your favorite dipping sauce(s). Marinara sauce, pesto, or even a creamy horseradish sauce are excellent choices that complement the rich, cheesy flavors of the fried ravioli. Enjoy!
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More Delicious Appetizer Ideas You’ll Love
Looking for more fantastic appetizers to complete your meal or entertain guests? Here are some other favorites from our kitchen that are just as delightful and easy to prepare, perfect for any occasion from casual get-togethers to elegant dinner parties: