Crisp-Fried Cheese Ravioli

Recipe Crisp Fried Cheese Ravioli


  • 1 cup (250ml) buttermilk
  • 2 cups panko breadcrumbs (see note)
  • 500g packet good-quality cheese ravioli
  • Sunflower oil, to deep-fry
  • 300ml good-quality tomato pasta sauce
  • Parsley and grated parmesan, to serve


  1. Place buttermilk and breadcrumbs in separate bowls. Dip each ravioli first in buttermilk, then in crumbs to coat.
  2. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (the oil is hot enough when a cube of bread turns golden in 30 seconds). Working in batches of 5, fry ravioli for 1-2 minutes until crumbs are golden and crispy. Remove with a slotted spoon and drain on paper towel.
  3. Meanwhile, heat sauce in a small pan over low heat to warm through. Season, then transfer to a bowl.
  4. Arrange ravioli on a platter, sprinkle with parsley and parmesan, then serve with the sauce for dipping.

(Recipe sourced & adapted from