Toasted ravioli is a fun new way to enjoy this classic pasta. This recipe takes tender ravioli and coats them in Italian breadcrumbs and parmesan cheese . They are then fried to toasted golden brown perfection!
Reasons You’ll Love This Recipe
- Easy to Make : You can whip these up in just 15 minutes. They are a great snack for the kids to make when they get home from school.
- Budget-Friendly : These are perfect for feeding the neighborhood friends when they are over and get hungry! They are budget-friendly and also filling!
- Versatile : These yummy ravioli work well with different dipping sauces, such as marinara , ranch , or even a Remoulade sauce .
Breading Ingredients
You take pre-made ravioli and coat them with this delicious breading. Once coated, you deep fry them in oil to get them perfectly crispy. Check out the recipe card below for all of the measurements you’ll need.
- Oil: Creates the crispy, golden, fried perfection. Aim for 3 cups vegetable oil (or any other neutral frying oil) for about 1 ½-inch depth in your pan.
- Eggs & Milk: Whisked together to help the breadcrumb mixture stick to the ravioli.
- Breadcrumbs: Italian seasoned breadcrumbs add a delightful crunch and flavor to the toasted ravioli.
- Parmesan Cheese: Adds salty and savory goodness. It gets so good when it’s fried! The perfect texture.
- Italian Seasoning : A blend of Italian herbs like oregano, basil, and thyme infuses the breading with more flavor.
- Salt & Pepper: The flavor basics! They enhance the overall taste.
- Ravioli: Choose your favorite flavor, frozen or refrigerated, for this crispy transformation. If using frozen, be sure to thaw your ravioli before frying.
- Marinara Sauce: Warm marinara sauce makes the perfect dip!
- Fresh Herbs: For a finishing touch! Chopped parsley or basil adds a pop of color.
How to Make Toasted Ravioli
Heat up that oil, and let’s get to work! You’re going to love this flavorful, crispy crust on your ravioli. Psst – if you don’t want to shallow fry your toasted ravioli, I have also included methods to air fry and bake them in the tips section below.
- Heat Oil: With the heat on medium, fill the bottom of a wide skillet with enough oil to a depth of 1-3 cups vegetable oil, or enough to 1 ½-inch. For me, this was just about 3 cups. Heat until the oil reaches 375 degrees Fahrenheit. You can also sprinkle a pinch of the dry mixture into the oil to test if it’s ready. The dry mixture should immediately sizzle and pop when added. If it does, you’re ready to add your ravioli!
- Egg Mixture : Whisk together the eggs and milk in a shallow dish, like a pie pan or a wide bowl.
- Breadcrumb Mixture : Add the parmesan, bread crumbs, Italian seasoning, salt, and pepper to a large ziplock bag. Close the bag and mix until fully combined.
- Coat : Add the ravioli to the egg mixture until fully coated. Remove the ravioli from the egg mixture and shake off any excess before adding them to the ziplock bag. Close the bag and shake until evenly coated in the dry mixture.
- Fry : Carefully add the breaded ravioli to the hot oil. I did about 3 batches to not overcrowd the pan. Fry the ravioli for 1 minute on both sides before removing it to a paper towel-lined tray or plate.
- Serve : Sprinkle the ravioli with fresh chopped parsley or basil and serve warm with marinara sauce.
Bake or Air Fry Instructions
Here are a few other ways to make these incredible toasted ravioli! It’s delicious no matter how you prepare it.
- Bake : Bake at 375 degrees Fahrenheit on a parchment or foil-lined baking sheet for 10-15 minutes until the coating is golden brown.
- Air Fry: Spray lightly with olive oil and fry at 360 degrees Fahrenheit for 3-4 minutes. Flip them over, spray them again with olive oil, and fry for another 3-4 minutes.
- ***Note: If your ravioli are frozen, thaw them in the fridge for a couple of hours or on the counter at room temperature before frying.
Storing Leftover Toasted Ravioli
These ravioli are best served warm, right after they have been fried. While they will last in the fridge for a couple of days, I don’t recommend making them in advance. The breading will become soggy, and they will lose the crispy texture of being toasted as they sit.
More Amazing Ravioli Recipes to Try
Appetizers
Air Fryer Toasted Ravioli
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Dinner
Baked Ravioli
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Lobster Ravioli Sauce
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Creamy Tuscan Ravioli
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Ingredients1x2x3x
- ▢ 3 cups vegetable oil
- ▢ 3 whole eggs
- ▢ ¼ cup milk
- ▢ 1 cup Italian bread crumbs
- ▢ ¾ cup parmesan cheese, grated
- ▢ ½ teaspoon Italian seasoning
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon ground black pepper
- ▢ 10 ounces frozen or refrigerated ravioli
- ▢ marinara sauce, for dipping
- ▢ fresh parsley or basil, for garnish
Instructions
- With the heat on medium, fill the bottom of a wide skillet with enough oil to a depth of 1 inch, about 3 cups vegetable oil , or enough to 1 ½-inch. For me, this was just about 3 cups. Heat until the oil reaches 375 degrees Fahrenheit. You can sprinkle a pinch of the dry mixture into the oil to test if it’s ready. The dry mixture should immediately sizzle and pop when added. If it does, you’re ready to add your ravioli!
- In a shallow dish, like a pie pan or a wide bowl, whisk together 3 whole eggs and ¼ cup milk .
- Add ¾ cup parmesan cheese, 1 cup Italian bread crumbs , ½ teaspoon Italian seasoning , 1 teaspoon salt , and ½ teaspoon ground black pepper to a large ziplock bag. Close the bag and mix until it’s fully combined.
- Add 10 ounces frozen or refrigerated ravioli to the egg mixture until they are fully coated. Remove the ravioli from the egg mixture and shake off any excess before adding them to the ziplock bag. Close the bag and shake until all the ravioli are evenly coated in the dry mixture.
- Carefully add the breaded ravioli to the hot oil. I did about three batches so as not to overcrowd the pan. Fry the ravioli for 1 minute on both sides before removing it to a paper towel-lined tray or plate.
- Sprinkle the ravioli with fresh parsley or basil, and serve warm with marinara sauce, .
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Toasted Ravioli
Ingredients
- 3 cups vegetable oil
- 3 whole eggs
- ¼ cup milk
- 1 cup Italian bread crumbs
- ¾ cup parmesan cheese, grated
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 10 ounces frozen or refrigerated ravioli
- marinara sauce, for dipping
- fresh parsley or basil, for garnish
Instructions
- With the heat on medium, fill the bottom of a wide skillet with enough oil to a depth of 1 inch, about 3 cups vegetable oil , or enough to 1 ½-inch. For me, this was just about 3 cups. Heat until the oil reaches 375 degrees Fahrenheit. You can sprinkle a pinch of the dry mixture into the oil to test if it’s ready. The dry mixture should immediately sizzle and pop when added. If it does, you’re ready to add your ravioli!
- In a shallow dish, like a pie pan or a wide bowl, whisk together 3 whole eggs and ¼ cup milk .
- Add ¾ cup parmesan cheese, 1 cup Italian bread crumbs , ½ teaspoon Italian seasoning , 1 teaspoon salt , and ½ teaspoon ground black pepper to a large ziplock bag. Close the bag and mix until it’s fully combined.
- Add 10 ounces frozen or refrigerated ravioli to the egg mixture until they are fully coated. Remove the ravioli from the egg mixture and shake off any excess before adding them to the ziplock bag. Close the bag and shake until all the ravioli are evenly coated in the dry mixture.
- Carefully add the breaded ravioli to the hot oil. I did about three batches so as not to overcrowd the pan. Fry the ravioli for 1 minute on both sides before removing it to a paper towel-lined tray or plate.
- Sprinkle the ravioli with fresh parsley or basil, and serve warm with marinara sauce, .
Nutrition
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Toasted Ravioli https://therecipecritic.com/toasted-ravioli/
