Crispy Ravioli with Roasted Red Pepper Sauce on white parchment paper.

Crispy Ravioli with Roasted Red Pepper Sauce

Who wouldda thunk that coating cheese filled pasta with seasoned breadcrumbs and deep frying them would make something heavenly?! Oh wait, that does sound pretty good.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 635kcal
Author Heather Cheney


  • 12 ounce bag frozen cheese-filled ravioli
  • 1 egg
  • 2 tablepsoon milk
  • 1 cup plain bread crumbs
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 1 cup flour
  • 1 cup jarred alfredo sauce
  • 1/4 cup jarred roasted red peppers
  • 1 teaspoon balsamic vinegar
  • Parmesan cheese for serving
  • Oil for frying


  • Whisk together egg milk until smooth. In a separate bowl combine breadcrumbs with Italian seasoning and garlicsalt. Line baking sheet with parchment paper and set aside.
  • Dip each frozen ravioli in the flour then the egg mixture and finally coat in the breadcrumbs. Lay coated ravioli on a baking sheet and allow to sit for 20-30 minutes or until mostly thawed.
  • In a blender combine alfredo sauce, peppers and vinegar and blend until smooth.
  • In a large skillet or deep fryer heat 3 C of oil until it reaches 375 degrees.
  • Fry the thawed and breaded ravioli in batches until golden brown and place on paper towels to drain. Sprinkle with grated Parmesan cheese while hot.
  • Heat sauce in microwave and serve alongside the cooked ravioli.


Serving: 1serving | Calories: 635kcal | Carbohydrates: 81g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 1857mg | Potassium: 114mg | Fiber: 4g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 12.1mg