This easy and delicious Pan Fried Ravioli Appetizer is a lifesaver if unexpected guests stop by! Just pan sear your favorite ravioli- frozen or fresh- in a little oil and serve these crispy, toasted rounds with your favorite marinara or pesto dipping sauce! No egg-coating or breading is required!
Quick and easy little pasta appetizers-no need to thaw or bread them, just a quick saute and they’re done!
How To Make Toasted Ravioli
This easy appetizer consists of your favorite frozen or fresh ravioli, pan-seared in a hot skillet with a little olive oil. The ingredients are simple: your favorite olive oil and ravioli! You can also use a flavored oil such as a garlic or herb-infused oil as well.
- Pour about 2 tablespoons of oil in a pan and bring it to medium-high heat
- Place an even layer of pasta in a hot skillet (if the ravioli are square, place the top-side in the oil first)
- Cook for 2-3 minutes; using a spatula, flip ravioli and cook another 3 minutes
- Remove toasted ravioli from oil and drain on paper towel
- Plate, garnish and serve with a marinara or pesto dipping sauce
Can I Fry Frozen Ravioli?
You can use either fresh or frozen ravioli to make these quick appetizers. If you use frozen, make sure the ravioli is thawed and dried prior to placing it in the hot oil.
How To Defrost Frozen Ravioli Quickly
If you use frozen ravioli, here’s a quick defrosting method:
- Place frozen ravioli in a colander and run cold water of the pasta
- Once the pasta is tender, pat dry with a paper towel
- Place ravioli in hot oil
How Do I Keep Pan Seared Ravioli Warm?
If you want to serve warm ravioli as an appetizer, pre-heat the oven to 275ºF. Cook and drain the ravioli on a paper towel, then place the crispy pasta bites on a baking sheet; place in the oven until ready to serve.
What Do I Serve with Fried Ravioli?
Fried or pan-seared ravioli goes great with a dipping sauce. Use jarred or homemade pasta sauce, pesto sauce or an infused olive oil. Garnish with diced tomatoes, Parmesan cheese and fresh Italian parsley.
Entrees that complement this recipe include Pasta Carbonara with Ricotta Cheese
Pan Fried Ravioli
Ingredients
- 1 lb ravioli fresh or frozen; round or flat
- 2 tablespoons oil
- salt to taste
Garnish
- 1 cup arugula (for plating)
- 1/2 cup Parmesan Cheese (shredded or grated; sprinkle over top)
- 2 tablespoons fresh parsley (sprinkle over top)
Dipping Sauce
- homemade or jarred marinara or pesto sauce
Instructions
Frozen Ravioli
- Remove frozen ravioli from packaging and place in a colander
- Run cool water over the frozen pasta until it is no longer frozen (about two minutes)
- Place ravioli in a single layer on paper towels; pat each ravioli until it is completely dry
Cook the Ravioli
- * If you want to serve the ravioli warm, preheat the oven to 275ºF and place a shallow baking sheet in the oven; once the cooked ravioli has been drained on a paper towel, place the crispy round on the hot baking sheet and return sheet to oven until ready to serve
- Heat 2 tablespoons of oil in a large skillet on medium-high heat
- Place ravioli in a single layer in skillet; cook for two minutes (if using flat ravioli, place the top-side down in the oil)
- Flip ravioli and cook an additional 2-3 minutes or until they begin to brown slightly
- Using a spatula, remove ravioli from hot oil and place on paper towel
- *If serving later, place cooked ravioli on hot baking sheet and place in the oven
- If serving immediately, plate arugula, place ravioli on arugula, garnish with diced tomatoes, Parmesan cheese and fresh parsley
- Serve with dipping sauce of choice
Notes
How To Defrost Frozen Ravioli Quickly
If you use frozen ravioli, here's a quick defrosting method:- Place frozen ravioli in a colander and run cold water of the pasta
- Once the pasta is tender, pat dry with a paper towel
- Place ravioli in hot oil
How Do I Keep Pan Seared Ravioli Warm?
If you want to serve warm ravioli as an appetizer, pre-heat the oven to 275ºF. Cook and drain the ravioli on a paper towel, then place the crispy pasta bites on a baking sheet; place in the oven until ready to serve.
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