What, a gluten-free fried ravioli? Yes and it’s everything you could dream of!This gluten-free fried ravioli is going to be your new favorite appetizer to serve to family and friends.
I am so excited to bring you this gluten-free fried ravioli recipe because I personally have been wanting this now for years. Every time I go to an Italian restaurant and see it on the appetizer menu I always whine for just a bit knowing that I could never enjoy it gluten-free… Now that’s about to change! The best part is that this recipe is coming to you right in time for the back-to-school rush.
I love making these because they are a quick and easy dinner. You can invite your girlfriends and their kids over for fried ravioli on a busy school night. They are sure to be a hit with everyone!
You guys, I literally had to stop myself from eating the entire batch we made for this recipe because they were so good! I don’t mean to say that to toot my own horn but rather to let you know just how awesome they are.
I chose to pair them with a pesto Alfredo dipping sauce but Marinera works great too. Of course, fresh grated Parmesan on top was a must as well.
Can you imagine these gluten-free fried ravioli served up as an appetizer to an authentic Italian pasta that’s also gluten-free? We have a few to choose from including our gluten-free seafood Pasta with lemon capers or gluten-free chicken parmigiana.
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Gluten-Free Fried Ravioli with Pesto Alfredo
- 2 8 ounce packages of Three Bridges gluten-free triple cheese ravioli
- 2/3 cup half-and-half or 1/3 cup whole milk combined with 1/3 cup heavy cream
- 1/3 gluten-free all-purpose flour
- 1 slice day old gluten-free bread
- 8 gluten-free table or butter crackers
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Freshly grated Parmesan
- 2 T Three Bridges gluten-free pesto
- 1 10 ounce container Three Bridges gluten-free Alfredo sauce
- 1 qt. coconut oil
- *I used the deep fryer for this recipe because it works so well. So if you have a deep fryer turn that on and get it heated. If not, heat your oil in a 3 inch deep pan over medium heat
- In one bowl, please the half-and-half or milk combined with heavy cream
- In a food processor, combine the day-old GF bread with the gluten-free crackers to make a course breadcrumb
- In another bowl, combine the GF all-purpose flour with the breadcrumbs
- Stir in the salt and black pepper to the breadcrumbs
- Prepare a baking sheet lined with paper towels
- Individually dip the ravioli into the milk mixture and toss in the breadcrumbs
- Place them on a plate until you've done five or six
- Please all five or six ravioli in the oil and cook for three minutes making sure to turn over halfway through
- Let the grease drain off of each ravioli by removing them from the oil with a slotted spoon and placing them on the paper towel lined baking sheet
- Once all the ravioli have been cooked, place them on your serving tray and grate fresh Parmesan over top
- Serve with pasta Alfredo dipping sauce
- To prepare the dipping sauce simply heat the Three Bridges gluten-free Alfredo sauce then place 2 tablespoons pesto in the bowl with Alfredo sauce just before serving
This whole recipe was possible thanks to Three Bridges gluten-free triple cheese ravioli. This pasta truly is authentic in taste and nobody would know it wasn’t full of gluten. Luckily for us though, it’s not. This ravioli is certified gluten-free, has nothing artificial and has 11 g of protein per serving.
They also have fantastic gluten-free sauces like the Alfredo and pesto that we used. The Alfredo was creamy and thick just the way any type of Alfredo sauce should be. I loved the basil pesto because it was rich and full of robust flavor. The best part about Three Bridges products is that they are produced in small batches. They use no antibiotics, hormones or preservatives either. Three Bridges products are truly made with simple, honest and better for you ingredients.
If you like this pasta, be sure to try these…
*Thanks Three Bridges for sponsoring this post. I was provided with monetary and product compensation. All opinions are my own.