Pan Fried Ravioli Appetizer

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4.93 from 14 votes

Crispy fried ravioli bites with dipping sauce-an appetizer you can make in minutes!

Prep Time0

Cook Time6

Total Time6

Course: Appetizer

Cuisine: Italian

Servings: ravioli

Calories: 74kcal

Author: Anecia Hero

Ingredients

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

Garnish

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

Dipping Sauce

1 cup homemade or jarred marinara, pesto sauce or Alfredo sauce

Instructions

Frozen Ravioli

Skip this step if using fresh ravioli or refrigerated ravioli. If using frozen, remove pasta from packaging and place in a colander
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

Heat oil in a large skillet on medium to medium-high heat
oil (See Recipe Notes)
Place ravioli in a single layer in skillet; cook for 30-60 seconds (if using square ravioli, place the flat side down in the oil first)
Flip and cook an additional 30-60 seconds or until they begin to brown slightly See Recipe Notes
Using a spatula or tongs, remove the fried ravioli from the skillet and place on a paper towel
*If serving later, place on baking sheet and place in warm oven (200°F)
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 chopped parsley, 1 medium tomato (optional) for garnish
Serve with dipping sauce of choice
1 cup homemade or jarred marinara, pesto sauce or Alfredo sauce

Notes

How to defrost frozen pasta:

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

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

Oil:

The amount of oil used in this recipe will depend upon the size of your skillet and how many ravioli you are cooking. You want the bottom of the skillet to be coated up to about 1" inch.

Cooking the ravioli:

The pan seared ravioli is done when both sides are slightly brown and crisp. You may have to turn up/down the heat and flip them occasionally - as every stove top is different.

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 warm (170-200°F.) Cook the fried ravioli and drain it 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