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RITZ Fried Ravioli

Rated as 4.79 out of 5 Stars

"Inspired by the mouthwatering appetizers served in Italian restaurants in New York City's Little Italy neighborhood, these cheese ravioli with a light, crunchy RITZ cracker crust and grated parmesan cheese will be a hit at any party. Serve hot with marinara sauce for dipping for a delicious, quick and easy appetizer."
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25 m servings 647
Original recipe yields 12 servings (24 ravioli)


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  1. In a large frying pan, over medium heat, add the vegetable oil until it is about 2 inches deep. Heat to 325 degrees F.
  2. While the oil is heating, place the RITZ Crackers in a food processor and pulse until the crackers are crushed into fine crumbs. Pour the crumbs into a shallow dish. Add the garlic powder, pepper, Italian seasoning and 2 tablespoons of the parmesan cheese. Stir until all spices are evenly distributed.
  3. Whisk together the egg and milk in a bowl.
  4. Dip each ravioli in the egg mixture, then into the RITZ cracker crumbs. Be sure each ravioli is evenly coated with cracker crumbs. Shake off any excess.
  5. Once the oil is hot enough, add small batches of the RITZ cracker-coated ravioli into the oil. Fry for approximately 1 minute on each side. Watch closely so they do not burn; they cook quickly. When ravioli are golden brown on each side, remove from the oil and place on a paper towel-lined plate to drain.
  6. Sprinkle the ravioli with remaining grated parmesan cheese and (optional) chopped parsley. Serve with warm marinara sauce for dipping.


  • Cook's Notes:
  • If you substitute RITZ Garlic Butter Crackers you won't need to add garlic powder to the crumb mixture.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 647 calories; 61.5 19.7 6 29 362 Full nutrition

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Read all reviews 25
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I wanted to avoid frying these, so I baked them for 10-12 minutes, on a rack on a baking sheet, in a hot oven (450 degrees F). Sprayed with cooking spray before baking and turned them after 5-6...

These were totally worth trying. I've never fried raviolis before and this recipe was way simple. The kids were confused why I was giggling over the stove until they had to just ask LOL. totally...

Caution! Do not make these if you are alone. I could eat the entire batch, they are SO good! I do love the crispness and never thought making fried ravioli would be this easy (I don't fry). ...

I would never have thought to bread and fry ravioli...this recipe was a hit...really loved how creamy the cheese became - such a different taste than traditional ravioli. And, everyone, especia...

Love these!! I like how crispy they turned out and the flavor was great! They disappeared quickly. I will definitely be making these again!

I air fried some and baked the rest. They came out perfect. I can't stand cooking with a lot of grease.

I'm giving this a 4 because I'm pretty sure it was my ravioli's that made this not work out for me. They were small that there were way more than 24 ravs in a 12 ounce package and theref...

I came up with this recipe for Ritz using refrigerated ravioli. They were so quick and easy to make and so yummy! I had to go back and make another batch because they went so fast!

have allways thought i'd do this but with frozen ravioli because they are alot cheaper, wonder what everyone else thinks about how to do this . frozen or thawed and would the noodle be too soft...