Apéro fried ravioli and marinara sauce dip (v)

Quick and easy. AND tasty!

Fried ravioli is kind of a finger food staple for as long as I can remember. It's cheap to make, quick and is sure to please everybody around the apéro table. What's more, measurements are not really necessary, because you can't go wrong. We use sunflower (tournesol) frying oil, but you can use whatever you're used to, use a deep fryer or a pan like we d0. You can also use any fresh ravioli you like, stuffed with cheese or other things.

Ingredients and preparation - fried ravioli with marinara sauce (vegetarian)

  • 1  or more bags of fresh ravioli from the supermarket
  • breadcrumbs
  • eggs
  • marina sauce - make your own or buy at supermarket as you wish
  • spices: paprika powder, dried parsley, garlic powder, onion powder, salt and pepper - no set measurements, use them liberally
  • sunflower or other frying oil and paper towel for draining oil


  • Remove ravioli from the fridge to get to room temperature as you work
  • Prepare pot with oil or deep fryer
  • Prepare a plate or bowl with ample breadcrumbs
    • add salt, pepper and dried parsley to the breadcrumbs and give them a stir
  • Beat two eggs (if you need more you can always add another egg and more spices)
  • Add spices liberally: paprika, salt, pepper, dried parsley, garlic powder and onion powder - it should smell very good, if it smells too mild, add some more
  • Toss ravioli through the eggs to coat well
  • One by one, bread the raviolis and set aside until you have a good portion to fry
  • Fry the raviolis to golden - they will puff up to crispy
    • make sure there aren't too many so they have room to dance around in the oil.
    • turn them over one by one once golden on the bottom
  • Remove ravioli from oil onto a paper towel. Salt and pepper while hot
  • Keep going until all ravioli has been fried
    • meanwhile, heat marinara dipping sauce in the microwave (taste for seasoning and adjust to your taste)
  • Serve hot with apéro