Deep-Fried Ravioli On a Stick

from 2 votes

Deep-Fried Ravioli On a Stick from #recipe

At the very tip top of my food blogger inspirations list is a man whose blog I have admired since the first time I ever hit “publish” on Just a Taste. And that’s why the second his cookbook hit stores, I sprinted to my nearest Barnes & Noble and picked up a copy.

Matt Armendariz, you are one talented dude.

Matt’s book, On a Stick!, is one of the most beautiful and thoughtfully laid out books I’ve ever read. Page after page is filled with vibrant and flawless-looking food styled by his crazy skilled partner Adam Pearson. The recipes are simple but inspiring, creative but approachable. I knew I had to share one of my favorites, and so I fried up a batch of his skewered ravioli. And just for fun, I threw in a batch of tortellini, too. Party-perfect indeed.


Deep-Fried Ravioli On a Stick

Whip up a state fair favorite at home with this recipe for Deep-Fried Ravioli On a Stick!
Author: Kelly Senyei
5 from 2 votes
Deep-Fried Ravioli On a Stick
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 quart vegetable oil
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup plain bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 2 Tablespoons dried oregano
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried thyme
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 store-bought ravioli (or 20 tortellini)


  • Preheat vegetable oil in a large, heavy pot over medium-high heat.
  • Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.
  • In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.
  • Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce or basil pesto on the side.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 1174kcal, Carbohydrates: 153g, Protein: 52g, Fat: 37g, Saturated Fat: 13g, Cholesterol: 230mg, Sodium: 2578mg, Potassium: 234mg, Fiber: 11g, Sugar: 7g, Vitamin A: 320IU, Vitamin C: 0.5mg, Calcium: 360mg, Iron: 33.9mg


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Recipe re-printed from On a Stick! with permission from Matt Armendariz.

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  1. 5 stars
    kelly you are so talented your recipes are the best.cant wait to start making them
    thanks again for the print button,i have been printing since yesterday.

  2. Do you think I could make these and the corn dogs in advance and then heat them up in the oven before serving? I want to make a large number of them for a party.

    1. Hi Kim – I’ve never tried that with either recipe so I can’t say with certainty what the results would be but my guess is that they’d get soggy when you reheat them.

    1. Hi there, Martha! I haven’t used frozen ravioli in this recipe as it would be harder to skewer the frozen variety. However, it might work to blanch the ravioli first in boiling water to soften them and then continue on with the recipe above. Let me know if you give it a shot!

  3. Wow this recipe sounds awesome! My mom loves these and because of her eating them since I was little I now love them too!!

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  4. I am so glad that we have these “toasted ravs” available to us at all times at our local grocery store! A St. Lou tradition.

  5. I love these! It’s real nice with a antipasta salad. I have always made them while frozen. Egg wash then Italian bread crumbs in a bag, shake em and fry them. Each batch fresh out of the oil gets generous shake of Parmesan. Oh yum!

  6. Just made these tonight, they smell incredible as they fry up and they taste even better! Plus they look beautiful, can’t wait to serve them to company! Thanks for the great recipe!

    1. Thanks for stopping by, Jessica! I have not made this ravioli with the frozen variety, so I cannot accurately say if it would work. But I can take an educated guess! It would be, of course, harder to skewer the frozen variety, so I would blanch the ravioli first in boiling water to soften them and then continue on with the recipe above. Please do let me know how this works out!

  7. Wow! This is the first time I have seen toasted ravioli outside of St. Louis, MO. They are a local favorite here! Cool!

  8. I just bought Matt’s book recently and there is so much I want to try from it! I love your photography too. :)

  9. Brilliant! I want them right now! Your photos have caused me to have almost an immediate stomach rumbling. I’m already wondering if I have all the right ingredients to make this tonight…. Great recipe!

    1. Thanks so much for your comment, Jeff! This was one of the easiest recipes, and you could even sub in Italian breadcrumbs and skip all the spices. Enjoy!

  10. I’ve made fried ravioli before, but these on a stick are so cute and party-friendly! [4 to 55 minutes seems a bit imprecise, though… : ) ] Nicely done, to you and to Matt!

  11. I couldn’t agree more, his books is extraordinary! And those ravioli? A genius move! I’m compelled to get in the kitchen to make homemade ravioli and then deep fry ’em this way. Oh, how sinful fried food is.

    1. Thanks so much for your comment! The ravioli are straight from the talented Matt Armendariz’s new cookbook, On a Stick!, but the tortellini were my own creation. Enjoy!