RITZ Fried Ravioli Recipe - Allrecipes.com
RITZ Fried Ravioli Recipe
  • READY IN 25 mins

RITZ Fried Ravioli

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 ravioli Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • 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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Reviews More Reviews

Jan 18, 2014

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 watch these closely. And make sure to pay attention on timing. They expand in the frying process and looking like coated Stay-puff marshmallow man from the movie Ghostbusters. While I was entertained in the process of the making the recipe, my kids devoured these completely gone. The RITZ crackers give these such a light wonderful yet crisp texture and it was a rather pleasing recipe. Will make again.

 
Jan 27, 2014

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 minutes. Delicious. I can imagine how great they are fried!!! They did come out crisp in the oven, and had such a great flavor. My base ravioli was a sausage and spinach filled one. Great recipe Michele @ Flavor Mosiac!

 

10 Ratings

Jan 22, 2014

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). My family is going to really like these! I'll make them again, and again. Thanks for a tasty and delicious recipe!

 
Jan 23, 2014

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

 
Jan 13, 2014

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 make this again using our favorite ravioli!

 
May 19, 2014

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 therefore too small and not enough filling to taste anything but fried dough at the end. The coating was amazing and I cooked them in my deep fryer set on 325 and they cooked up beautiful but there just was no filling inside and none leaked out. It was confusing. I will make these again with bigger/different ravs and re-rate. Love the concept!

 
Apr 07, 2014

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

 
Feb 02, 2014

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, especially the teenagers, ate these quickly...without the marinara!!!

 

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Nutrition

  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 61.5 g
  • 95%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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