CNYEats A Taste of Utica: Breaded Ravioli

by Joanne on October 12, 2009

This is one delicious recipe.  Sit back and be prepared to take note because this is a dish you will want to experience.

DSC_0355On page 16 of our book, the recipe is posted by Hj.  It is very easy but VERY good. I actually cooked spinach and cheese ravioli the regular way, simply boiling in water.  At the same time, I cooked cheese ravioli and followed the Breaded Ravioli recipe.  There were three taste testers tonight and the Breaded Ravioli won hands down. 





  • 1/4 cup all purpose flour
  • 2 large eggs
  • 4 tsp milk
  • 1/2 to 1 cup of bread crumbs- seasoned with the next 4 ingredients…
  • 1 TBS Italian Seasoning
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • pinch red pepper
  • 12 Four Cheese Ravioli Blend or your choice frozen THAWED


  • 3 Cups of Canola oil if deep frying.  I used about 1/3 cup just to cover the bottom of my high sided frying pan.
  • Grated Romano Cheese
  • Your favorite marinara sauce or your favorite ranch dressing for dipping


In 3 separate bowls, place the Flour.   The Combined and Mixed Eggs and Milk.  The Bread crumbs seasoned with the Italian seasoning, salt, garlic and red pepper.












Gently dip each thawed ravioli into the ingredients in each bowl 1. The flour 2. The egg-milk and 3. The seasoned bread crumbs.   Place on a lined baking sheet and set in the freezer while heating your oil.









Pour oil into your pan or deep fryer.  When it sizzles with a drop of water it is hot enough to begin cooking. 










In small batches so you don’t over crowd (that will cause the ravioli to get soggy not crisp), cook 2 minutes per side or until golden on each side. Drain and serve with Marinara, Ranch Dressing, or even Blue Cheese Dressing.











The ravioli were a little peppery, crisp with a soft velvet cheese inside.  Eaten alone, they were so full of flavor and offered such a rewarding, snackable texture, I would suggest they could easily please a hungry crowd as an appetizer.  We had them for dinner however covered in Marinara.  I could not resist dipping in my favorite honey-yogurt sauce which made them absolutely SINFULLY delish!


As I said earlier, we also had the traditional ravioli boiled in water with marinara.  After enjoying a few breaded ravioli, the plain ravioli were a disappointment.

Have you made breaded ravioli?  What’s your favorite sauce?


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  • At 2009.10.12 08:43, Jeena said:

    Wow this looks so tasty Joanne! I have never made breaded ravoili but I can well imagine how good it tastes.

    • At 2009.10.12 12:24, Kevin P said:

      Never tried to make breaded ravioli before but may have to try this recipe out, but instead of using all-purpose flour I plan on using tapioca flour (turns out it’s my mom’s secret ingredient for cooking chicken strips).

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