Easy Pan Fried Ravioli Appetizer

This easy and delicious Pan Fried Ravioli appetizer is a lifesaver if unexpected guests stop by!

It's also a perfect game day or the holiday appetizer and only takes minutes to make!

Just whip up pan seared ravioli and serve it with your favorite marinara or pesto dipping sauce!

No egg-coating or breadcrumbs required!

Use fresh or frozen ravioli for this easy appetizer! Crunchy pasta outside with a warm cheesy inside!

You'll love this recipe:

• Quick and easy - ready in minutes
• Affordable - a pound of ravioli costs less than 5$
• No breadcrumbs, no egg, no coating...
• Kids love these! 

If you've got a bag of ravioli in your kitchen, you've got a quick and easy appetizer! These little "pesto poppers" (as I call them) are perfect for game day or holidays! 

What you'll need:

Ravioli, oil and a pan! Use jarred or homemade pesto or marinara as a dipping sauce.

Use cheese filled ravioli or mix and match with mushroom and spinach ravioli! 

How to make it:

Pour about ½ cup of oil in a pan and bring it to medium-high heat

Place ravioli in a single layer and cook 3 minutes (put the puffy side down first); flip, and allow to cook another 3-4 minutes; if the top of the ravioli isn't brown enough, flip 'em again!

Drain on paper towel; garnish with shredded mozarella, diced red peppers or tomatoes and serve with pesto or marinara sauce.

Flip and continue to cook till brown on top

If you see the ravioli start to pop open and split, flip it over; repeat as needed until golden brown

Use fresh or frozen ravioli

You can use either fresh or frozen pasta to make this appetizer. If you use frozen, make sure it's thawed and dried prior to placing it in the hot oil.

How to defrost frozen pasta quickly

Place frozen pasta in a colander and run cold water over it

Pat dry with a paper towel and place in hot oil

How to keep it warm

Preheat 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 uncovered until ready to serve.

Serving suggestions

Serve with store bought or homemade pasta sauce, pesto sauce or an infused olive oil. Garnish with diced tomatoes, Parmesan cheese and fresh Italian parsley.

Storage and reheating

If you have any pan fried ravioli leftover, store in the fridge for up to 3 days in an airtight container. To reheat, place on baking sheet uncovered and bake at 275ºF to 10-12 minutes.

If you microwave them, they get soggy.

Sometimes, I make easy pan fried ravioli to serve with Pasta Carbonara and a crisp green salad.

Related recipes:

• Margherita Nachos
• Hickory Almond Stuffed Dates
• Cheddar Cheese Wafers
• Sausage Balls

♥ If you make this recipe, please leave a comment or rating below!

Pan Fried Ravioli

Crispy, toasted ravioli with dipping sauce is an easy and impressive appetizer you can make in minutes!

4.84 from 6 votes

Print Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 0 minutes

Cook Time: 6 minutes

Total Time: 6 minutes

Total Yield: 24 ravioli

Author: Anecia Hero

Cook ModePrevent your screen from going dark

Cost: $5

Ingredients 

1x2x3x

• 1 lb ravioli fresh or frozen; round or flat
• oil , canola or vegetable (start with ½ cup; add more if you need it)
• salt to taste

Garnish

• 1 cup arugula or rosemary (for plating)optional
• ½ cup Parmesan Cheese (shredded or grated; sprinkle over top)optional
• 2 tablespoons fresh parsley (sprinkle over top)optional
• 1 medium tomato , seeded and diced

Dipping Sauce

• 1 cup homemade or jarred marinara or pesto sauce

Instructions 

Frozen Ravioli

• Remove frozen pasta from packaging and place in a colander (skip this step if using fresh ravioli)
  1 lb ravioli
• Run cool water over the frozen pasta until it is no longer frozen (about two minutes)
• Place in a single layer on paper towels; pat each ravioli until it is completely dry

Cook the Ravioli

• Heatf oil in a large skillet on medium-high heat
  oil
• Place ravioli in a single layer (puffy side down) in skillet; cook for 3 minutes (if using flat ravioli, place the top-side down in the oil)
• Flip and cook an additional 2-3 minutes or until they begin to brown slightly
• Using a spatula, remove from hot oil and place on paper towel
• *If serving later, place on baking sheet and place in 275ºF oven
• If serving immediately, plate arugula, place ravioli on arugula, garnish with diced tomatoes, Parmesan cheese and fresh parsley; lightly salt to taste
  salt to taste, 1 cup arugula or rosemary, ½ cup Parmesan Cheese, 2 tablespoons fresh parsley, 1 medium tomato
• Serve with dipping sauce of choice

Notes

How to defrost frozen pasta:

If you use frozen, here's a quick defrosting method:

1. Place in a colander and run cold water of the pasta
2. Once it's tender, pat dry with a paper towel

How to prevent the ravioli from popping:

If you see the pasta start to puff up, flip it over; repeat as needed

How to keep it warm:

If you want to serve a warm appetizer, preheat the oven to 275ºF. Cook and drain on a paper towel, then place the crispy pasta bites on a baking sheet; place in the oven until ready to serve.

Reheating instructions:

Place cooked ravioli on baking sheet in 275ºF oven for 10-12 minutes

Nutrition Estimate

Serving: 1cupCalories: 74kcalCarbohydrates: 8gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 204mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 1mgCalcium: 30mgIron: 2mg

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