• Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings


  • 1/4 cup all-purpose flour
  • 2 eggs
  • 4 teaspoons whole milk
  • 1 cup Vigo Panko Bread Crumbs
  • 15 ounces refrigerated cheese ravioli
  • 3 cups Vigo Extra Virgin Olive Oil
  • 2 tablespoons grated Parmesan
  • 1 tablespoon chopped basil
  • 1 cup Alessi Marinara Pasta Sauce


To bread ravioli, place flour in a shallow, medium-sized bowl.

Beat eggs with milk in a small bowl.

On a flat dish, spread out breadcrumbs. Evenly coat each ravioli with flour, then egg mixture, and lastly, breadcrumbs. Use a baking sheet to keep ravioli until ready for frying.

In the meantime, heat oil in a frying pan on medium. Once oil begins to sizzle and pop, it is ready for frying.

Fry ravioli in batches, turning to cook evenly, about 1 minute on each side. Once golden brown, remove ravioli with a slotted spoon to a paper-towel lined plate to drain.

Sprinkle ravioli with Parmesan (and basil, if desired) and serve with marinara for dipping