Deep-Fried Ravioli On a Stick

Crispy deep-fried ravioli skewers, loaded with Parmesan, herbs, and big flavor! Made with ravioli, breadcrumbs, and love for the perfect snack.

this Recipe

You know how some people have a defining moment in their childhood? Like catching their first fish or learning to ride a bike without training wheels?
Yeah, mine was biting into a deep-fried ravioli… at a state fair… on a stick.

I’m pretty sure angels sang when I took that first bite. It was hot, crispy, cheesy — and totally life-changing. Ever since then, Deep-Fried Ravioli On a Stick has been a “thing” in my world. Backyard parties? Bring the ravioli sticks. Football games? Yep, ravioli sticks. Random Tuesday night where the day went sideways? Oh, you bet I’m making them.

And honestly? They’re even better homemade. No standing in line next to someone trying to balance a corn dog and a lemonade the size of a toddler.

Why You’ll Love This Deep-Fried Ravioli On a Stick Recipe?

Okay, here’s the deal:

• It’s pasta you can eat with your hands. Need I say more?

• The crunch. Oh, that glorious golden crunch…

• Crowd-pleaser status. I’ve never seen anyone turn one down. Never.

• Quick and simple. Minimal effort, maximum reward. My kind of math.

• Endless dipping possibilities. Ranch? Marinara? Pesto? Yes to all.

I mean honestly — if loving these is wrong, I don’t wanna be right.

Ingredient Notes:

Here’s what you’ll need to create your deep-fried magic:

• Vegetable Oil: For that perfect crispy coat. Pro tip: Peanut oil works great too!

• All-Purpose Flour: The first armor for your ravioli.

• Eggs: Your “glue” to make sure all that goodness sticks.

• Breadcrumbs + Parmesan: The dream team.

• Dried Herbs + Garlic Powder: Huge flavor boost with no effort. (Hello, lazy genius.)

• Salt + Pepper: Because seasoning isn’t optional. Ever.

• Ravioli or Tortellini: Fresh or refrigerated! Go with cheese, spinach, meat… whatever your heart says.

Hot Tip: Wanna impress your friends? Use cheese-stuffed tortellini. It’s like a flavor grenade in every bite.

How To Make Deep-Fried Ravioli On a Stick?

Alright, apron on? Let’s go.

Step 1. Heat Up the Oil
Pour about a quart of oil into a deep pot. Heat it to 350ºF (use a thermometer if you have one—otherwise just flick a breadcrumb in to test if it sizzles).

Step 2. Set Up a Breading Station
Three bowls.
Bowl 1: Flour.
Bowl 2: Beaten eggs.
Bowl 3: Bread crumbs, Parmesan, herbs, garlic powder, salt, and pepper mixed together.
You’ll feel like you’re on a cooking show. It’s great.

Step 3. Coat Those Pillows of Joy
Toss ravioli in the flour first (light dusting only), then dunk them in the egg bath, and finally roll them around in the seasoned breadcrumb-Parmesan party. Get them well-coated, my friend.

Step 4. Skewer and Fry
Thread three ravioli onto each stick. Gently lower into the hot oil, and fry 4–5 minutes until perfectly golden.
No crowding the pot! Fried ravioli needs its personal space, okay?

Step 5. Finish Strong
Drain on paper towels, hit them with a final sprinkle of Parmesan while they’re still hot, and cue the drooling.

Step 6. Dip and Devour
Serve immediately with marinara sauce, pesto, or ranch. (Or just eat ‘em straight — I don’t judge.)

Storage Options:

• Store cooled fried ravioli in an airtight container in the fridge for up to 2 days.

• Reheat in the oven at 375ºF for 8–10 minutes to get the crunch back. (Microwave = sadness. Trust me.)

Variations and Substitutions:

• Breadcrumb Swap: Try panko for extra crunch.

• Cheese Explosion: Use four-cheese ravioli if you’re living dangerously.

• Gluten-Free: Use GF breadcrumbs and gluten-free ravioli. Totally doable!

• Spicy Kick: Add some red pepper flakes to your breadcrumb mix.

Honestly? Deep-Fried Ravioli is a canvas, and you’re the artist.

What to Serve with Deep-Fried Ravioli On a Stick?

Pair it up with:

• Marinara sauce (classic)

• Basil pesto (bougie and delicious)

• Garlic aioli (YOLO energy)

• Side salad (to feel slightly responsible)

• Beer, lemonade, sweet tea (for the full backyard cookout vibe)

Frequently Asked Questions:

Do I need to cook the ravioli first?
Nope! If they’re fresh or refrigerated, straight into the fryer. If frozen, thaw them first.

Can I air fry them instead?
Sure you can! They won’t be exactly the same, but still good. Air fry at 400ºF for about 5–6 minutes.

Can I prep these ahead?
Totally. Bread them, refrigerate them on a tray, and fry just before you wanna serve. Fresh = best.

And there you have it — Deep-Fried Ravioli On a Stick in all its crispy, cheesy, heavenly glory.

What dipping sauce are you reaching for first? Tell me down in the comments!

Keep the Flavor Coming – Try These:

Delicious Brown Sugar-Glazed Italian Pork Chops

Sweet & Savory Raspberry Cream Cheese Coffee Cake

The Ultimate Pineapple Upside-Down Bundt Cake Recipe

Deep-Fried Ravioli On a Stick

Embark, on an adventure with our Deep Fried Ravioli On a Stick. It's a twist on the dish that will surely tantalize your taste buds. Imagine ravioli, coated in a crispy brown crust and skewered for easy enjoyment. This recipe is a blend of flavors from the pasta pillows to the aromatic mix of herbs and spices that enhance every bite. As you savor the crunchiness on the outside picture the richness of Parmesan cheese melting on your tongue. This culinary experience combines convenience and creativity making it perfect for a snack or a special gathering that craves something. So get ready to dip and take a bite. Indulge, in the enchantment of Deep Fried Ravioli On a Stick!

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Servings

Ingredients

1x2x3x

• 1 quart vegetable oil
• 1 c all-purpose flour
• 2 large eggs beaten
• 1 c plain bread crumbs
• ½ c grated Parmesan cheese divided
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1 tbsp dried thyme
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• 12 store-bought ravioli or 20 tortellini

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Instructions

 

1. Start by heating a pot with 1 quart of oil.
2. Next set up three dishes; one, with 1 cup of all-purpose flour another with 2 beaten eggs and the third one consisting of a mixture of 1 cup of bread crumbs along with ¼ cup Parmesan cheese oregano, basil, thyme, garlic powder, salt and pepper.

Coat the ravioli:

1. Begin by tossing the store-bought ravioli in flour to lightly coat them. Shake off any flour.
2. Dip each ravioli into the beaten eggs to ensure an even coating.
3. Roll the egg-coated ravioli in the breadcrumb mixture until they are thoroughly covered.

Prepare for frying:

1. Skewer three breaded ravioli onto each skewer to make them easier to handle during frying.
2. Carefully place the ravioli into the oil at a temperature of 350ºF (175ºC).
3. Allow them to fry for 4 to 5 minutes. Until they turn golden brown in color.

Finish and Serve:

1. Once fried, remove the cooked ravioli from the oil. Let them drain on paper towels briefly.
2. Sprinkle a ¼ cup of Parmesan cheese over the fried ravioli for added flavor.
3. Serve these fried ravioli on skewers while still warm alongside marinara sauce or basil pesto, as dipping options.
4. Enjoy this treat that combines crispy perfection with flavors!

Notes

Join us on a culinary journey as we present our unique version of Deep Fried Ravioli On a Stick making sure that everyone can enjoy the irresistible crispy goodness! Instead of using all-purpose flour we've opted for a gluten-free blend guaranteeing a delectable treat that caters, to those, with gluten sensitivity without compromising on taste. Delve into the realm of gluten-free breadcrumbs ensuring each bite retains the delightful golden crunch. The harmonious combination of herbs, spices and Parmesan cheese remains unchanged providing a twist to this recipe while keeping it entirely gluten-free.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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