Crispy Cheesy Ravioli Bites
A delightful twist on a classic favorite, these Crispy Cheesy Ravioli Bites are the perfect finger food for any occasion! Inspired by Giada De Laurentiis's Everyday Italian, this recipe transforms simple store-bought cheese ravioli into a crunchy, cheesy snack that will impress both kids and adults alike. With a creamy buttermilk coating and a flavorful Italian seasoned breadcrumb crust, these bites are golden brown and irresistibly delicious. Dip them in warm marinara sauce for an extra burst of flavor – truly a snack that will please even the pickiest eaters, including my meat-and-potatoes husband who couldn't get enough of them!
4-6
Servings
200
Calories
6
Ingredients
Ingredients
olive oil
for frying (none)
buttermilk
1 cup (none)
Italian seasoned breadcrumbs
2 cups (none)
store-bought cheese ravioli
24 count (about 24 ravioli) (frozen or refrigerated)
freshly grated parmesan cheese
1/4 cup (none)
store-bought marinara sauce
as needed (heated, for dipping)
Instructions
1
1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches and heat over medium heat until the oil reaches 325 degrees F on a deep-fry thermometer.
2
2. While the oil heats up, prepare two shallow bowls. Pour the buttermilk into one bowl and place the Italian seasoned breadcrumbs in the second bowl.
3
3. Working in small batches, dip each ravioli into the buttermilk, ensuring it is completely coated, then allow any excess buttermilk to drip back into the bowl.
4
4. Next, dredge the coated ravioli in the breadcrumbs, pressing lightly to help them stick. Transfer the breaded ravioli onto a baking sheet and repeat with the remaining ravioli.
5
5. Once the oil is hot, carefully add the breaded ravioli to the pan in batches, ensuring not to overcrowd the pan. Fry each batch for about 3 minutes, turning occasionally until they are golden brown.
6
6. Use a slotted spoon to transfer the fried ravioli onto a plate lined with paper towels to drain excess oil.
7
7. Immediately sprinkle the hot ravioli with freshly grated Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.
Nutrition Information
12g
Fat
16.7g
Carbs
6.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Cheesy Ravioli Bites?
They are a delightful finger food made from store-bought cheese ravioli that has been breaded and fried until golden brown.
How many ravioli does this recipe make?
The recipe yields approximately 24 breaded ravioli bites.
What is the serving size for this recipe?
This recipe is intended to serve 4 to 6 people.
Can I use frozen ravioli for this recipe?
Yes, you can use either frozen or refrigerated store-bought cheese ravioli.
What temperature should the oil be for frying?
The olive oil should be heated to 325 degrees F on a deep-fry thermometer.
How long do I need to fry each batch of ravioli?
Each batch should be fried for about 3 minutes, turning occasionally until golden brown.
What ingredients are needed for the breading process?
You will need 1 cup of buttermilk and 2 cups of Italian seasoned breadcrumbs.
What kind of oil should I use for frying?
The recipe calls for enough olive oil to reach a depth of 2 inches in a large frying pan.
What should I serve with the ravioli bites?
They are best served with a bowl of warmed marinara sauce for dipping.
What cheese is used to garnish the finished dish?
Immediately after frying, the hot ravioli should be sprinkled with 1/4 cup of freshly grated Parmesan cheese.
How many calories are in a serving?
There are approximately 200 calories per serving.
How much fat is in this recipe?
Each serving contains about 12g of fat.
How many grams of protein are in each serving?
Each serving provides 6.7g of protein.
What is the carbohydrate count per serving?
There are 16.7g of carbohydrates per serving.
Who inspired this ravioli bite recipe?
The recipe was inspired by Giada De Laurentiis's Everyday Italian.
How do I ensure the breadcrumbs stick to the ravioli?
Dredge the buttermilk-coated ravioli in the breadcrumbs and press lightly to help them adhere.
Is it important to drain the ravioli after frying?
Yes, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Should I fry all the ravioli at once?
No, you should work in small batches to ensure you do not overcrowd the pan.
What equipment is necessary for this recipe?
You will need a large frying pan, a deep-fry thermometer, two shallow bowls, a baking sheet, and a slotted spoon.
What depth should the oil be in the pan?
The oil should be about 2 inches deep in the frying pan.
How do I prep the breading station?
Pour the buttermilk into one shallow bowl and the Italian seasoned breadcrumbs into a second shallow bowl.
Can I substitute the cheese ravioli for another flavor?
While the recipe specifies cheese ravioli, you can use other flavors, though the nutritional information will change.
Is this recipe considered an appetizer?
Yes, it is tagged as an appetizer, snack, and party food.
Does the marinara sauce need to be homemade?
No, the recipe suggests using store-bought marinara sauce for convenience.
How do I handle excess buttermilk before breading?
After dipping the ravioli in buttermilk, allow any excess to drip back into the bowl before dredging in breadcrumbs.
What is the total ingredient count?
There are 6 main ingredients: olive oil, buttermilk, breadcrumbs, cheese ravioli, Parmesan, and marinara sauce.
How do I know when the ravioli are finished cooking?
They are done when the breading is golden brown and crispy, typically after 3 minutes of frying.
Is this a quick recipe to make?
Yes, it is categorized as 'quick bites' and 'finger food,' perfect for rapid preparation.
Do I need to cook the ravioli in water first?
No, you bread and fry the store-bought ravioli directly without boiling them first.
What is the best way to keep the ravioli warm?
Serve them immediately while hot, as the Parmesan cheese melts slightly on the hot surface.