Cheesy chicken fried ravioli are perfect treats for game day parties or get togethers!
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The first words out of my husband’s mouth when he tried these cheesy chicken fried ravioli were “These aren’t leaving the house, are they?” I believe this is what we term a “win” in easy party appetizer recipes.
I’m always looking for good party food inspiration, but especially now when there are so many sports playoffs, big games, and indoor winter parties. A collection of amazing appetizer recipes is a must, and these fried ravioli have made my list! Not only are they delicious, I can split up the prep steps so I can minimize kitchen time on party day.
I was introduced to fried ravioli for the first time a few years ago when I want to a potluck appetizer party and a friend brought some to share. I really enjoyed them, but when it came to making my own, I wanted to kick things up a notch and create something really incredible!
Among my group of friends, southwest flavors are a favorite, and anything Tex-Mex, especially if it’s cheesy, is always a hit. Using that as my inspiration, I decided to make my own easy ravioli using wonton wrappers so that I could fill them with a mixture of shredded chicken, cheese, and salsa. I opted to use medium salsa because it adds the perfect amount of flavor and I can serve at a party without worrying that someone will find it too spicy. That being said, if you’re making these cheesy chicken fried ravioli for a bunch of spicy food lovers, go ahead and get the hot, or make a double batch and have one hot and one medium. Trust me, these fried ravioli will be the first appetizers to go!
Wonton wrappers can be found in the produce section near the refrigerated dressings at most grocery stores, and salsas are found in the Hispanic foods section. Use leftover rotisserie chicken, or bake and shred some chicken breast to use in the filling and keep prep simple. I’m sure you could also substitute for a different protein of choice since just about everything goes with salsa and cheese! Mix your filling and then dollop a tablespoon into the center of your wonton wrapper. Moisten the edges with a bit of water, fold over on the diagonal and press tightly to seal. I chose to make my ravioli triangle shaped because they reminded me of the paper footballs I’d make in grade school (okay… sometimes in college too).
Place the ravioli in a single layer on a cutting board or baking sheet lined with parchment paper and then freeze an hour or so until they’re frozen solid. If you aren’t frying them right then, transfer to a freezer bag and store frozen until you’re ready to fry.
When you are ready to fry your ravioli, don’t thaw them at all! Go ahead and set up a breading station with your eggs, flour, and panko bread crumbs. The double breading will give you the best crunch, so don’t skip it! Heat your oil, and then bread and fry a few at a time, removing from the freezer as needed. Drain on paper towels and serve warm. The cheesy chicken fried ravioli are amazing on their own, but I went ahead and served them went a choice of a cilantro lime dipping sauce and a bowl of salsa.
Party perfection. Enjoy!
Now go make your “practice batch” for this weekend’s games!
- 32 wonton wrappers
- 2 cups cooked shredded chicken
- 3/4 cups salsa + extra for dipping
- 4 ounces cream cheese softened
- 1/2 cup shredded cheddar cheese
- 3 tbsp eggs whisked with 2 water
- 2 cups all-purpose flour
- 3-4 cups panko bread crumbs
- 4 cups vegetable oil for frying
- 1 cup sour cream
- 1/3 cup fresh chopped cilantro leaves
- juice of 1/2 a lime
- 1/2 tsp salt
- 1/4 tsp ground cumin
Combine the chicken, cheeses, and 3/4 cup salsa in a medium mixing bowl.
Set up a "ravioli filling station" with a parchment paper lined baking sheet or cutting board, a small bowl of water, your wonton wrappers, and your filling.
Scoop a tablespoon of filling into the center of a wonton wrapper and use your finger or a food-only brush to lightly dampen the edges of the wrapper with water. Fold on the diagonal and press the edges to seal. Set the filled ravioli in a single layer on the parchment lined tray. Continue until all the filling is gone.
Freeze the ravioli at least 1 hour until frozen solid.
When you are ready to fry the ravioli, place your oil in a small sauce pan and set over medium heat.
Set up a breading station by placing your flour in a bowl, panko in another, and the egg wash in a third. Line an additional plate with paper towel to drain your fried ravioli.
Removing the ravioli from the freezer a few at a time, dip in the egg wash, then the flour, shake off the excess. Dip the ravioli in the egg wash once again, then dip in the panko, and then fry in the oil for 2-3 minutes until golden brown. Remove from the oil and place on the paper towels to drain.
Serve warm with additional salsa for dipping and the cilantro lime sauce.
Mix all ingredients in a bowl until combined. Adjust to taste if needed.
You may make this up to a day ahead of time and store covered in the refrigerator until it's time to serve.