Deep Fried Ravioli on a Stick

I make these deep fried ravioli on a stick when I need something ridiculously comforting, silly, and guaranteed to shut the kitchen critics (read: my kids) up. They’re crispy, cheesy pockets of joy, dunked in marinara and eaten with reckless abandon. Think carnival food meets cozy Italian dinner—except you can do it in your driveway without waiting in line.

My husband pretends he only likes “fancy” food, but give him a skewer of breaded ravioli and he becomes a child again. This became our go-to weekend snack after our first attempt at a neighborhood block party: I brought a tray, he carried a cooler of beer, and every single ravioli disappeared within ten minutes. Our toddler still insists on dipping hers twice before eating, and I’ve learned to keep napkins in every reachable pocket.

Kitchen Talk

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I learned the hard way that you can’t rush the oil temperature. Too cold and the breading slurps up grease; too hot and the outside is toast before the cheese melts. Also: don’t be precious about presentation. The first batch I browned was lopsided and yet somehow looked exactly like something you’d buy at a summer fair — so I embraced the rustic look.

Oh, and I once tried using wonky leftover pasta sauce and it turned out amazing — acid and spice can save a so-so ravioli filling. I also like threading 3–4 ravioli per skewer so everyone gets one perfect bite after another. If you want fewer dishes, do the breading on a sheet pan and slide the whole thing into the fryer in batches.

Shopping Tips

– Frozen Aisle: Look for fresh or frozen ravioli that hold their shape; refrigerated ones can also work but handle gently.
– Cheese: If you’re buying filled ravioli, ricotta blends are classic — avoid cheap tubs of ricotta that are overly watery.
– Eggs: Use a couple of large eggs for the wash; fresher eggs give a nicer coating and hold the breadcrumbs better.
– Fats & Oils: Pick a neutral oil with a high smoke point (canola, peanut, or sunflower) and top it up between batches.
– Crunch Extras: Panko gives a flakier crust; regular breadcrumbs are fine if you press them on firmly.

Prep Ahead Ideas

– Bread the ravioli the day before and keep them single-layered on a rimmed sheet pan in the fridge, covered loosely with plastic.
– Make a big batch of marinara the day prior — it tastes better after the flavors hang out overnight.
– Store skewers and dipping cups together in a container so assembly is a one-handed job when party time hits.

✔Time-Saving Tricks

– Use store-bought ravioli and jarred marinara if you’re short on time — nobody needs a cold, hangry argument about sauce origin.
– Bread on a sheet pan to coat a whole batch at once, then chill briefly so the crumbs stick better.
– If you have an air fryer, you can do a few at a time for less oil and faster clean-up, though the crunch differs slightly.

✔Common Mistakes

– Don’t crowd the fryer — I did once, oil temperature dropped, and the ravioli soaked up grease like a sponge. Fix: fry in small batches and let oil return to temp.
– Skewers too thin will split ravioli; use sturdy wooden or metal skewers and give them a quick soak if wooden so they don’t burn.
– Overbreading is a thing — you want a golden shell, not a brick. If it’s too thick, gently tap off excess crumbs before frying.

What to Serve It With

– A simple green salad with lemon vinaigrette to cut the richness.
– Extra marinara or a herby aioli for dipping.
– Quick slaw or pickled veggies to add a crunchy, acidic counterpoint.
– Garlic bread if you’re feeling extra decadent.

✔Tips & Mistakes

– Heat the oil to the right temp before frying — use a thermometer or drop a breadcrumb to test.
– Thread the skewer through the middle to avoid splitting the filling when you bite.
– If a ravioli opens mid-fry, rescue the filling with a slotted spoon and finish frying the wrapper pieces — still delicious.
– Don’t stack hot ravioli; keep them single layer to stay crisp.

✔Storage Tips

Leftovers are best eaten the same day. Store cooled pieces in an airtight container in the fridge for up to 2 days; re-crisp in a hot oven or air fryer for best results. Cold? Totally fine for breakfast if you’re into last-night’s carnival food straight from the fridge—no judgment here.

✔Variations and Substitutions

– Swap fillings: cheese, spinach, mushroom, or even meat ravioli all work — adjust dipping sauce accordingly.
– Breadcrumbs: panko for extra crunch, seasoned crumbs if you want a little kick. Gluten-free crumbs work too, but fry carefully.
– Cooking method: air fryer or shallow frying in a skillet if you don’t want to deep fry; oven-baked will be less crispy but still tasty.
– Skewer substitute: toothpicks for single bites or mini skewers for parties.

Frequently Asked Questions

Deep Fried Ravioli on a Stick

Skewered cheese ravioli get a crunchy golden crust and are perfect for dipping in warm marinara. A crowd-pleasing handheld treat.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 3.5 cup vegetable oil for frying
• ▢ 20 oz frozen cheese ravioli keep frozen until breading
• ▢ 0.75 cup all-purpose flour
• ▢ 0.5 cup buttermilk
• ▢ 1.25 cup Italian seasoned breadcrumbs
• ▢ 0.5 cup panko breadcrumbs
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 cup marinara sauce for dipping
• ▢ 2 tbsp chopped fresh parsley for garnish, optional

Instructions

Preparation Steps

• Soak wooden skewers in water for 10 minutes to help prevent scorching.
• Heat oil in a deep, heavy pot to 350°F. Keep a baking rack over a sheet pan ready.
• Combine Italian breadcrumbs, panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a shallow dish.
• Put flour in one shallow bowl and buttermilk in another to create a breading station.
• Blot any surface ice from frozen ravioli. Thread 3–4 ravioli onto each soaked skewer.
• Dredge each skewer in flour, dip in buttermilk, then press into the breadcrumb mixture to coat well.
• Fry skewers in batches until deep golden and crisp, about 2–3 minutes. Turn as needed for even color.
• Drain on the rack. Warm marinara. Sprinkle with parsley and serve hot with the sauce.

Notes

Variation: Add a pinch of red pepper flakes to the breadcrumb mix for heat, or swap in meat-filled ravioli. To air-fry, mist breaded skewers with oil and cook at 380°F for 8–10 minutes, turning once.

Make-ahead tip: Keep fried skewers warm and crisp on a rack in a 200°F oven for up to 30 minutes. Leftovers re-crisp well in an air fryer at 360°F for 3–4 minutes.

This recipe is an original creation inspired by classic Deep Fried Ravioli on a Stick flavors. All ingredient ratios and instructions are independently developed.