Golden brown, crispy Berbere Fried Ravioli are a spicy appetizer everyone will ask you to make again. Berbere is an Ethiopian spice blend rich in chili, ginger, garlic and more — a complex mix that elevates simple dishes into something memorable. Adding it to the dredge gives the fried ravioli bold, layered heat. Serve with warm marinara and watch them disappear.
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If you haven’t met berbere yet, it’s time to get acquainted.
Berbere is a fragrant, spicy blend central to Ethiopian cuisine. It brings intense flavor and real heat — usually from chilies, plus garlic, ginger, nigella, ajwain and warming spices. Whether you buy a blend or make your own, the result is a bright red, aromatic mix that perks up everything from stews to roasts.
Use berbere as a rub for meats, a seasoning for soups, a sprinkle for roasted vegetables, or folded into grains. A little goes a long way — it delivers big flavor with only a small measure.
The flavor it adds to each bite of these crispy, golden ravioli is truly outstanding.
I first learned about berbere through Marcus Samuelsson’s memoir; his descriptions of the spice and its role in Ethiopian cooking inspired me to seek it out. Once I started cooking with it, berbere quickly became a staple in my spice cupboard — it adds spice, richness and depth without needing anything else.
These fried ravioli are an easy, crowd-pleasing appetizer: thawed store-bought ravioli are coated in buttermilk, dredged in breadcrumbs spiced with berbere, then fried until crisp. A shower of fresh lime zest and grated Parmesan brightens the dish, and warm marinara makes the perfect dip.
This Recipe’s Must Haves
- Heavy-bottomed pan or Dutch oven for frying
- Spider strainer or slotted spoon for lifting fried ravioli
- Baking sheet lined with paper towels to drain
Berbere Fried Ravioli
Ingredients
- Canola oil for frying
- 1 cup buttermilk
- 1 cup bread crumbs
- 3 tsp berbere
- 24 store-bought frozen ravioli thawed
- Zest of 2 limes
- 1/4 cup freshly grated Parmesan
- 2 cups marinara sauce warmed
Instructions
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Pour enough oil into a large heavy-bottomed pan to reach about 2 inches deep. Heat over medium-high until it reaches 325°F.
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In a medium bowl, pour the buttermilk. In a separate bowl, combine breadcrumbs and berbere.
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Dip each ravioli in buttermilk to coat, letting excess drip back. Dredge in the breadcrumb mixture and place on a clean plate. Repeat with remaining ravioli.
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Fry ravioli in batches, turning occasionally, until golden brown, about 2–3 minutes per batch. Transfer to a paper towel–lined baking sheet to drain.
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Sprinkle the hot ravioli with grated Parmesan and lime zest. Serve immediately with warmed marinara for dipping.