This make-ahead, freezer friendly fried ravioli with marinara is the perfect appetizer for easy holiday entertaining. It’s quick and easy to make and is always a crowd pleaser.
I love recipes that can be made ahead. It just makes life so much easier. I especially love make-ahead dishes when I’m entertaining. It makes it so much less stressful to know I already have food prepared.
This fried ravioli is a perfect example of a great make-ahead appetizer. Once the ravioli is fried, I freeze it on a cookie sheet and then store it in a freezer bag once it’s frozen.
Once it’s party time, I am able to reheat the ravioli in the oven in about 10-15 minutes. It comes out perfectly crispy every time. With the holiday’s coming up, it’s nice to have a stash of these in the freezer. That way, if anyone pops over, you can have an appetizer ready in no time.
The fried ravioli is delicious served with my favorite marinara sauce. It’s incredibly quick and easy to make and tastes fantastic. If you don’t want to take the time to make a homemade sauce, your favorite jarred marinara will also be delicious.
As far as the ravioli goes, I highly recommend using refrigerated ravioli. You can use any flavor that you like, but my preference is cheese.
If frozen ravioli is what you have on hand, make sure that it’s completely thawed before breading and cooking it. I would be concerned about the oil spattering if the ravioli was still frozen.
What ingredients are needed for fried ravioli?
- refrigerated ravioli
- Italian style panko breadcrumbs
- olive oil
- marinara sauce
Tips and tricks for making fried ravioli with marinara sauce:
- Refrigerated ravioli is preferable to frozen. If using frozen, make sure it is completed thawed before breading and frying.
- To make breading the ravioli easy, set up an assembly line. Have shallow bowls or pans lined up, one with the egg mixture one with the breadcrumbs and a plate at the end to set the breaded ravioli before frying.
- It works best to fry the ravioli in batches without crowding the pan. That way they’re able to fry to crispy perfection. Add more oil to the pan as needed between batches.
- If the ravioli is going to be served right away, keep the finished batches in a warm oven while frying.
- To freeze these for later, put the fried ravioli on a sheet pan, in a single layer and freeze. Once the ravioli is frozen, transfer them to a freezer bag.
- To reheat frozen ravioli, reheat on a sheet pan in a 35o degree oven for 10-15 minutes.
Here are some more delicious holiday appetizer recipes:
- Instant Pot Cranberry Meatballs
- Buffalo Cheese Dip
- Cranberry Cream Cheese Dip
- Italian Cheese Bombs
- Baked Blackened Shrimp
- Baked Brie in Puff Pastry
- Easy Pumpkin Hummus
- 1 package refrigerated cheese ravioli, or flavor of your choosing
- 2 eggs
- A splash of water
- 1 cup Italian style breadcrumbs
- Olive oil for frying
- Marinara sauce *see notes for link to recipe*
- Lightly beat the eggs with a little splash of water in a shallow dish.
- Add about a cup of bread crumbs to another shallow dish.
- Then set up a little assembly line with the ravioli, eggs, breadcrumbs and a plate.
- Dip the ravioli in the beaten eggs, then coat with the breadcrumbs. Set aside on the plate.
- Heat about 3 tablespoons of olive oil in a large skillet over medium high heat.
- Once the oil is hot, start cooking the ravioli in batches, making sure you're not crowding the pan.
- Once the oil is hot, start cooking the ravioli in batches, until golden brown. It should only take a couple of minutes per side.
- Add more oil to the pan between batches as needed.
- If making for later, place cooked ravioli in a single layer on a sheet pan.
- Serve immediately with marinara sauce or freeze in a single layer on cookie sheet and then transfer to a zip-loc bag. Reheat in a 350 degree oven for 10-15 minutes, until hot.
Amount Per Serving: Calories: 199Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 95mgSodium: 393mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 8g