Fried Lobster Raviolis

Course Appetizer
Cuisine Seafood


  • 2 packages Bruno's Lobser Raviolis thawed
  • 1 1/2 cups Italian Panko breadcrumbs or add some garlic powder Italian seasoning and dried parsley to plain panko breadcrumbs
  • 2 Eggs
  • 1/2 cup milk
  • vegetable oil for frying
  • 1 jar red sauce sauce for dipping


  • Thaw raviolis.
  • Line a baking sheet with foil or waxed paper and set aside.
  • Whisk eggs and milk together in a shallow bowl.
  • Add breadcrumbs to another shallow bowl.
  • Set up your breading station so you're working towards the baking sheet (egg wash, breadcrumbs, baking sheet).
  • Add enough oil to your skillet or pan to be about 2- 2.5 inches deep. Heat over medium heat until the oil is hot enough.
  • Dip the ravioli in the egg wash, coat in the breadcrumbs, then place on the prepared baking sheet.
  • Repeat with remaining raviolis.
  • Fry several raviolis (remember to work in batches), for about 2 minutes per side.
  • Remove with a slotted spoon and place on a paper towel lined plate to drain.
  • Serve with red sauce (hot or cold) of your choice!
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