Fried Ravioli

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Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Ingredients Add to grocery list

1/4 teaspoon salt
1   large egg, lightly beaten
1/4 cup milk
3/4 cup grated Parmesan
2 cups ground pecans
1   (9-ounce) package frozen 4-cheese ravioli
Oil, for frying ravioli
1/8 teaspoon ground black pepper
Marinara Cream Sauce, recipe follows

Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream





Pour oil to a depth of 1/2-inch in a skillet or Dutch oven and heat oil to 360 degrees F.

Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with Marinara Cream Sauce.

Marinara Cream Sauce:

In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.

Recipe courtesy Paula Deen

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Show: Paula's Home Cooking/Nov/Dec 2005 issue Paula's Party Episode: Tricks of the Trade
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Reader Comments:


Paula I love all your hows. I've tried a few of your recipes. one of these days i'll get around to buying one of your books. Keep up the good work!

By patti wallech on March 21, 2011


Paula, this recipe looks great, but lots of steps. I have a great fried ravioli recipe that is quick, easy and delicious. I thaw one bag ravioli (stuffed with your favorite ingredients.) I prefer to lie them on a paper towel to drain excess water. Add oil to large pot about 2" deep and heat to 360 degrees. Pour about 1 cup buttermilk in one dish and about 1c Italian seasoned bread crumbs (or similar) into another dish. You can add more of each if needed. Dip a ravioli into buttermilk and then cover well with seasoned bread crumbs. Place carefully into hot oil and cook until golden brown turning occassionally. Remove with slotted spoon or web and place on paper towels to drain oil. Immediately grate fresh parmesan cheese over top. Continue until all batches of fried ravioli are completed. Makes a great appetizer as well. Serve with your favorite marinara or spaghetti sauce on the side for dipping. Hope you like it! Patti

By Patricia Laundree on March 21, 2011


Love everything you cook. Watch you on the food network as often as i can.

By ted j vondra on March 21, 2011

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