These crispy, golden-brown toasted ravioli bring a delightful twist to traditional Italian pasta. Ready in just 20 minutes, this appetizer transforms tender pasta pillows into crunchy, bite-sized morsels that are perfect for parties or game-day snacking.
Each piece delivers a satisfying crunch followed by a savory filling, making it impossible to stop at just one. With only 264 calories per serving and 13g of protein, you can indulge in this St. Louis-inspired favorite without the guilt.
Ingredients for Crispy Toasted Ravioli
- Ravioli: 20 oz package (frozen or refrigerated) – beef or cheese filled work great!
- Egg Mixture: 2 eggs and 3 tablespoons milk, whisked together for perfect coating
- Coating Mix: 1 cup Italian seasoned breadcrumbs and 3/4 teaspoon salt for that perfect crunch
- Frying Oil: 3-4 cups vegetable oil for achieving golden perfection
- Finishing Touches: 1/3 cup fresh Parmesan cheese and warm marinara sauce for dipping
Step-by-Step Instructions
- Prep the Ravioli: Freeze ravioli for 1 hour if not already frozen – this helps maintain shape during frying!
- Create Coating Station: Whisk eggs and milk in one bowl; combine breadcrumbs, salt, and Parmesan in a ziplock bag
- Coat the Pasta: Dip frozen ravioli in egg mixture, then transfer to breadcrumb bag and shake to coat evenly
- Heat the Oil: Pour oil 2 inches deep in a heavy pot, heat until a breadcrumb test sizzles golden
- Frying Time: Fry in small batches, about 1 minute per side until beautifully golden brown
- Final Touch: Drain on paper towels, sprinkle with fresh Parmesan, and serve hot with marinara sauce
Deep Frying Tips
Getting that perfect golden-brown crust on your toasted ravioli is super easy! Keep your oil between 350-375°F for the best results. If you don’t have a thermometer, just watch for those breadcrumbs to gently sizzle when they hit the oil.
Work in small batches – about 4-5 ravioli at a time – so the oil temperature stays steady. This way, your ravioli will turn out crispy, not greasy!
Make-Ahead Options
Want to prep these tasty bites ahead of time? You can bread your ravioli and pop them in the freezer for up to 2 weeks! Just lay them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to cook, fry them straight from frozen – no thawing needed. They might need an extra 30 seconds of cooking time.
Serving Ideas
While marinara sauce is the classic choice, try mixing things up! Warm alfredo sauce makes these extra indulgent, or go spicy with arrabiata sauce. Serve these as appetizers at your next party, or make them the star of your meal with a fresh Caesar salad on the side.
They’re amazing while hot and crispy, but still yummy at room temp – perfect for buffet-style gatherings!
Quick Variations
Play around with different ravioli fillings – cheese, spinach, or mushroom ravioli all work great! Switch up the breadcrumbs by adding extra seasonings like garlic powder, dried basil, or a pinch of red pepper flakes.
For a lighter version, you can air-fry these at 375°F for 8-10 minutes, flipping halfway through. They won’t be quite as crispy, but still super tasty!
Toasted Ravioli
Equipment
- Heavy pot
- Paper towels
- Ziplock bag
- small bowl
Ingredients
For Breading
- 3 tablespoons milk
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 3/4 teaspoon salt
- 20 ounce refrigerated or frozen ravioli beef or cheese ravioli
- 3-4 cups vegetable oil for frying
- 1/3 cup Parmesan cheese freshly grated
- Warm marinara sauce for dipping
Instructions
- If the ravioli are not frozen, freeze for 1 hour before preparing recipe.
- Combine milk and eggs in a small bowl and whisk until smooth.
- Place breadcrumbs, salt and parmesan cheese in a large ziplock bag and shake to combine.
- Dip frozen raviolis in egg mixture, then add to bag with breadcrumbs. Shake to coat.
- In a heavy pot pour oil to a depth of about 2 inches. Heat over medium heat until oil is hot. Test it by adding a small sprinkle of bread crumbs to the oil and if they sizzle and turn golden, its ready.
- Fry raviolis, only a few at a time, for about 1 minute on each side, until golden. Remove to a paper towel lined plate. Sprinkle with fresh grated parmesan cheese and serve warm, dipped in marinara sauce.
