Fried Ravioli

Five Little Chefs – Fried Ravioli

Little Chef A was ready for another Giada recipe. We found Fried Ravioli from the Food Network. From reading the recipe it seemed easy. It has only a 15 minute cooking time! That means it should take us about an hour! Little Chef A went to the grocery store with me to find all the ingredients for this weeks recipes. She was extremely excited to have one on one time with me at the store!
Little Chef A put some vegetable oil (not olive oil as the recipe suggested) in a sauce pan to warm. I showed her how to put the digital thermometer in the oil and set the the timer to beep when it hits 325 degrees.

While the oil was heating up she measured out the buttermilk and the italian breadcrumbs into plates for dipping.  Little Chef A and myself were on one side of the counter while Little Chefs C and D were on the other side of the counter. Little Chef C said, “It’s like you are on a cooking channel.” “And we are the judges” added Little Chef D!

I taught Little Chef A she needed to use two hands. One for buttermilk and one for the italian breadcrumbs. She did very well remembering this seemingly simple concept. After breading about 12 she wanted to start frying. Little Chef D took over breading. She had a VERY difficult time keeping track of which hand does what. Little Chef Dad repeatedly reminded her, and repeatedly cleaned her gummy hands! She did love to help and was enjoying herself!

We read the recipe which said cook for 3 minutes or until golden brown. The timer was set for each batch, but each batch was pulled out early. Little Chef A said as she was pulling them out of the oil, “We would not want them to be over cooked.” If you think they are done, go ahead, you are the chef!

This recipe was relatively quick for us! For the marinara sauce we just opened up a can and heated it up. While we were eating I heard;

Little Chef C: “Do you hear that crunch?”
Little Chef A: “You should thank me cause I made them.”
Little Chef D: “I helped too.”
Little Chef C: “I love them! I want 18!”
Little Chef A: “Yep, not raw, perfectly fine.”

Each Little Chef had about 8 of these mini ravioli. Next time we will be cooking more unless it is for an after school snack or appetizer. They wanted more and more after they were all gone. These definitely were a hit for both making and eating! This is definitely a repeat recipe!

Fried Ravioli


Giada De Laurentiis


  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup freshly grated Parmesan
  • 1 jar store bought marinara sauce, heated, for dipping


Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Linking to: Today’s Creative Blog
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