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Fried Ravioli Bites

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 4 minutes

Servings: 8 to 10


  • 2 cups panko bread crumbs
  • ¾ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup milk
  • 1 large egg, lightly beaten
  • 2 (9-ounce) packages refrigerated cheese ravioli, ooked according to package directions, drained well, and spread into a single layer on wax paper
  • vegetable oil, for frying
  • 1 (24-ounce) jar marinara sauce, heated


In a shallow dish, combine bread crumbs, cheese, salt, and pepper. In another shallow dish, whisk together milk and egg.

Dip ravioli, one at a time, in egg mixture, letting excess drip off. Dredge in bread crumb mixture, gently shaking off excess.

In a large skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 360˚F.

Fry ravioli, in batches, for 1 to 2 minutes per side or until golden brown. Drain on a wire rack over paper towels. Serve with pasta sauce for dipping.