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Golden Brown Ravioli with Sauce

Golden Brown Ravioli with Sauce

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Barb."
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30 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  2. In a large saucepan, heat pasta sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot pasta sauce.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 31
  1. 48 Ratings

Most helpful positive review

SO GOOD!!! Surprisingly easy & they taste like the ones you'd get at Olive Garden. >>>> One note - the crispier, the better, so definitely let them fry. I took a few out too soon & while th...

Most helpful critical review

pretty good. i'd suggest serving it with any sauce of your choice.

Most helpful
Most positive
Least positive

SO GOOD!!! Surprisingly easy & they taste like the ones you'd get at Olive Garden. >>>> One note - the crispier, the better, so definitely let them fry. I took a few out too soon & while th...

I have always ordered fried ravioli when we went out to eat and loved it. I found this recipe and hoped it was close to what I had before, and it is. These were sooo good. I will definitley b...

SO delicious! Made this exactly as written other than I used Panko crumbs instead of regular bread crumbs. Served with homemade meatballs & marinara sauce and my family LOVED it...even my husban...

though was a great meal used planko italian bread crumbs together with ciabatta garlic bread.. was great

I made these on the fly 2 days ago. They turned out great and were very tasty. I used my deep fryer to fry them as I was short on time. I made 20, 10 as the recipe directed and 10 I floured then...

great! instead of vegetable oil i used extra virgin olive oil to give it a more "italian" taste. i also served these with a side of ranch dressing (and homemade marinara) to give a couple option...

Good recipe, but do not use anything but Panko bread crumbs. Season these as needed. Once you try Panko bread crumbs, you'll never go back to the standard, nasty, manufactured crumbs.

this took time to make but was worth the effort and I warmed up the leftovers on a stone in the oven the next day and they tasted just a good.

I have made these before using buttermilk instead of milk and egg and left out the extra salt as the breadcrumbs and parmesan cheese are salty enough.

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