Ravioli Appetizer Pops

Total Time:Prep: 25 min. Cook: 5 min./batch

Recipe by Erika Monroe-Williams, Scottsdale, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 15, 2023

Ravioli on a stick is a tasty appetizer everyone talks about. They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. —Erika Monroe-Williams, Scottsdale, Arizona


Test Kitchen Tips
  • Refrigerated tortellini also make delicious pops!
  • Plan ahead! Fry a big batch of these bad boys and freeze in a single layer. Then you can simply pop a few in a 425-degree oven and bake until they crisp up.
  • If you don't dig on spice, cut the heat by simply omitting the crushed red pepper flakes.

    • Watch How to Make Ravioli Appetizer Pops

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    Ravioli Appetizer Pops

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    Yield:3-1/2 dozen
    Prep:25 min
    Cook:5 min
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    Ingredients

    • 1/2 cup dry bread crumbs
    • 2 teaspoons pepper
    • 1-1/2 teaspoons dried oregano
    • 1-1/2 teaspoons dried parsley flakes
    • 1 teaspoon salt
    • 1 teaspoon crushed red pepper flakes
    • 1/3 cup all-purpose flour
    • 2 large eggs, lightly beaten
    • 1 package (9 ounces) refrigerated cheese ravioli
    • Oil for frying
    • Grated Parmesan cheese, optional
    • 42 lollipop sticks
    • Warm marinara sauce and prepared pesto
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    Directions

    1. 1
      In a shallow bowl, mix bread crumbs and seasonings. Place flour and eggs in separate shallow bowls. Dip ravioli into flour to coat both sides; shake off excess. Dip into egg, then crumb mixture, patting to help coating adhere.
    2. 2
      In a large electric or cast-iron skillet, heat 1/2 in. oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Immediately sprinkle with cheese if desired. Carefully insert a lollipop stick into the back of each ravioli. Serve warm with marinara sauce and pesto.

    Nutrition Facts

    1 appetizer (calculated without marinara sauce and pesto): 32 calories, 1g fat (0 saturated fat), 9mg cholesterol, 97mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.
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