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Fried Ravioli

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/4 teaspoon salt
  • 1 large lightly beaten egg
  • 1/4 cup milk
  • 3/4 cup grated Parmesan cheese
  • 2 cups ground pecans
  • 1 (9 oz) package frozen 4-cheese ravioli
  • for frying ravioli oil
  • 1/8 teaspoon black pepper
  • 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 °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.

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