RITZ Fried Ravioli

RITZ Fried Ravioli

Made  times
Occasional Cooker 86

"Inspired by the mouthwatering appetizers served in Italian restaurants in New York City's Little Italy neighborhood, these cheese ravioli with a light, crunchy RITZ cracker crust and grated parmesan cheese will be a hit at any party. Serve hot with marinara sauce for dipping for a delicious, quick and easy appetizer."
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25 m servings 647 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 61.5 g
  • 95%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 362 mg
  • 14%

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.


  • Prep

  • Cook

  • Ready In

  1. In a large frying pan, over medium heat, add the vegetable oil until it is about 2 inches deep. Heat to 325 degrees F.
  2. While the oil is heating, place the RITZ Crackers in a food processor and pulse until the crackers are crushed into fine crumbs. Pour the crumbs into a shallow dish. Add the garlic powder, pepper, Italian seasoning and 2 tablespoons of the parmesan cheese. Stir until all spices are evenly distributed.
  3. Whisk together the egg and milk in a bowl.
  4. Dip each ravioli in the egg mixture, then into the RITZ cracker crumbs. Be sure each ravioli is evenly coated with cracker crumbs. Shake off any excess.
  5. Once the oil is hot enough, add small batches of the RITZ cracker-coated ravioli into the oil. Fry for approximately 1 minute on each side. Watch closely so they do not burn; they cook quickly. When ravioli are golden brown on each side, remove from the oil and place on a paper towel-lined plate to drain.
  6. Sprinkle the ravioli with remaining grated parmesan cheese and (optional) chopped parsley. Serve with warm marinara sauce for dipping.


  • Cook's Notes:
  • If you substitute RITZ Garlic Butter Crackers you won't need to add garlic powder to the crumb mixture.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


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I wanted to avoid frying these, so I baked them for 10-12 minutes, on a rack on a baking sheet, in a hot oven (450 degrees F). Sprayed with cooking spray before baking and turned them after 5-6...

These were totally worth trying. I've never fried raviolis before and this recipe was way simple. The kids were confused why I was giggling over the stove until they had to just ask LOL. totally...

Caution! Do not make these if you are alone. I could eat the entire batch, they are SO good! I do love the crispness and never thought making fried ravioli would be this easy (I don't fry). ...

Love these!! I like how crispy they turned out and the flavor was great! They disappeared quickly. I will definitely be making these again!

I'm giving this a 4 because I'm pretty sure it was my ravioli's that made this not work out for me. They were small ....in that there were way more than 24 ravs in a 12 ounce package and theref...

I would never have thought to bread and fry ravioli...this recipe was a hit...really loved how creamy the cheese became - such a different taste than traditional ravioli. And, everyone, especia...

I love the light crispy crust this gave the ravioli. My only mistake was choosing a ravioli that we don't normally eat and I ended up not liking the filling (no fault of this recipe!). I will ...

These were Great! Quick n easy, Delish! Thank you OC:)

I came up with this recipe for Ritz using refrigerated ravioli. They were so quick and easy to make and so yummy! I had to go back and make another batch because they went so fast!

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