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What, a fried gluten-free ravioli? Yes — and it’s everything you could dream of! This delicious dish is sure to become a favorite appetizer for family and friends.
This easy gluten-free fried ravioli takes less than 30 minutes to make. Top with freshly grated Parmesan or crumbled feta and serve with marinara, Alfredo, or your favorite dipping sauce.
I’ve wanted a reliable gluten-free fried ravioli recipe for years. Every time I see it on an Italian menu I miss it — until now. Even though this version is gluten-free, you won’t notice a difference: the texture is crisp, the filling is creamy, and my kids ate a whole plate in no time.
This recipe is simple and requires no special equipment like a pasta roller or pin. Using refrigerated gluten-free ravioli plus a straightforward breading and frying method makes it quick to prepare — similar in ease to extra crispy gluten-free onion rings.
Can you fry ravioli instead of boiling?
Yes. Frying gives ravioli extra crunch and more intense flavor. You can fry frozen, refrigerated, or homemade ravioli in a deep fryer or a heavy pan on the stove. Use oils with a high smoke point such as canola or coconut oil; olive oil also works if you monitor temperature carefully.
This recipe uses cheese-filled ravioli (asiago, mozzarella, Romano, or a blend works well), but you can fry meat-filled ravioli too.
Do you have to boil ravioli before frying?
No. Boiling first can make the exterior soft and reduce the crispiness. For the best crunch, use refrigerated ravioli, dip each piece in a milk or half-and-half mixture, then coat with the gluten-free flour and breadcrumb mix before frying.
What is fried ravioli made of?
This version uses a few simple, accessible ingredients — no complicated specialty flours are required. The basic components are:
Gluten-free ravioli
Refrigerated gluten-free ravioli is the easiest and tastiest option here. Frozen ravioli can work but refrigerated tends to have a fresher texture and flavor.
Gluten-free all-purpose flour
Use gluten-free all-purpose flour in the breading. If you are not gluten-free, regular all-purpose flour works just as well.
Gluten-free butter crackers
Crushed gluten-free butter or table crackers add great flavor and texture to the breading. You can also use gluten-free breadcrumbs if preferred.
Salt and black pepper
Sea salt and black pepper season the coating. Feel free to add garlic powder, onion powder, oregano, or other Italian herbs for extra flavor.
How to make fried ravioli
This gluten-free fried ravioli is straightforward: dip, coat, and fry. Make a milk-based dip (half-and-half or equal parts whole milk and heavy cream), prepare the breadcrumb mixture from crushed GF crackers and a piece of day-old GF bread, then combine with the flour, salt, and pepper.
Coat each ravioli in the milk mixture, then toss in the breadcrumb-flour mix. Fry in batches for about three minutes, turning once halfway through, until golden brown. Drain on paper towels to remove excess oil. Cook time can vary with ravioli size and thickness.
Pro Tip: Line a baking sheet with paper towels and use paper plates while breading to keep your work area tidy and simplify cleanup.
More gluten-free recipes
Gluten-free cooking can be delicious and satisfying when done right. Try other favorites like gluten-free chicken Parmesan, instant pot spaghetti, pancakes, or mac and cheese. With the right ingredients and techniques, gluten-free dishes can be nearly indistinguishable from traditional versions.
- BEST instant pot spaghetti
- Gluten-free pancakes
- Gluten-free mac and cheese
Fried Gluten-Free Ravioli (Amazing!)
Ingredients
- 16 ounces gluten-free ravioli
- ⅔ cup half-and-half or ⅓ cup whole milk combined with ⅓ cup heavy cream
- ⅓ cup gluten-free all-purpose flour
- 1 slice day-old gluten-free bread
- 8 gluten-free table or butter crackers
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Freshly grated Parmesan
- 1 qt. coconut oil (for frying)
Instructions
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Preheat oil: if using a deep fryer, heat it according to the manufacturer’s directions. If frying on the stove, heat oil in a 3-inch-deep pan over medium heat.
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Pour the half-and-half (or milk and cream) into a bowl for dipping.
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Pulse the day-old gluten-free bread and the gluten-free crackers in a food processor to form coarse breadcrumbs.
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In a large bowl, mix the gluten-free flour with the prepared breadcrumbs, salt, and pepper.
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Line a baking sheet with paper towels for draining the fried ravioli.
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Dip each ravioli into the milk mixture, then coat thoroughly in the breadcrumb mixture.
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Fry five or six ravioli at a time for about three minutes, turning once halfway through until golden brown.
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Remove ravioli with a slotted spoon and place on the paper towel-lined baking sheet to drain excess oil.
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Once all ravioli are cooked, transfer to a serving tray and grate fresh Parmesan over the top. Serve warm with your favorite sauce.
Nutrition
This post was originally published on February 5, 2017, and has been updated with additional information.