Fried Ravioli Caprese Stacks

Staff Writer
Fried Ravioli Caprese Stacks

Don't just boil ravioli — fry them. A golden brown crust is the perfect welcoming gate to tender pasta and a cheesy filling. This recipe stacks the crunchy ravioli with mozzarella, basil, and tomatoes for a fun twist on the caprese salad

Click here to see 13 Things You Didn’t Know You Could Fry

Deliver Ingredients


  • Oil, for frying
  • 3 Tablespoons balsamic glaze
  • 1/2 Cup milk
  • 5 leaves basil, thinly sliced
  • 2 Cups Italian breadcrumbs
  • 9 Ounces prepared fresh cheese ravioli (not dried)*
  • 6 Ounces small mozzarella slices
  • 5 Ounces cherry tomatoes, sliced
  • 2 eggs


Place about 5 inches of oil in a pot over medium-high heat. Attach a deep-fry thermometer and adjust so the heat maintains between 325 and 350 degrees.

In a small bowl, beat together the eggs and milk. In a separate bowl, add the Italian breadcrumbs.

Working in batches, dip the raviolis in the milk mixture and then dredge in the breadcrumbs. Fry until golden brown on both sides, about 1-2 minutes per side. Use a metal slotted spoon to remove from oil, and allow to drain on a stack of paper towels.

Place half of the raviolis on a serving platter. Top with a slice of mozzarella, and then a slice of tomato, some basil, and a drizzle of balsamic glaze. Top with remaining raviolis and secure the stack with a toothpick.

Fried Ravioli Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Fried Ravioli Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.