Posted in🍽️ Daily Recipes

Toasted Ravioli Recipe

 Toasted ravioli is a golden, crispy appetizer that originated in St. Louis, Missouri. Instead of serving ravioli boiled in sauce, this recipe coats them in breadcrumbs and lightly fries or bakes them until crunchy on the outside and tender inside. They’re usually sprinkled with Parmesan cheese and served with warm marinara for dipping. This dish is a party favorite because it’s bite-sized, comforting, and irresistibly crunchy.

Cooking Time: 25 minutes

Serving: 6–8 (about 24 ravioli pieces)

Ingredients

  • 1 package (about 24 pieces) fresh or frozen ravioli (cheese or meat-filled)

  • 2 cups Italian-style breadcrumbs

  • 1 cup grated Parmesan cheese, divided

  • 2 large eggs

  • 1/2 cup milk

  • 1 cup all-purpose flour

  • 1 tsp garlic powder

  • 1 tsp dried Italian herbs (oregano, basil, thyme)

  • Vegetable oil for frying (or olive oil spray if baking)

  • 2 cups marinara sauce, warmed, for dipping

  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook ravioli for 1–2 minutes in boiling salted water (just until softened but not fully cooked). Drain well and pat dry.

  2. Set up a breading station with three shallow bowls: flour mixed with garlic powder and herbs in the first, eggs whisked with milk in the second, breadcrumbs mixed with half the Parmesan in the third.

  3. Dredge each ravioli in flour, then dip into egg mixture, and coat in breadcrumbs. Press lightly so the coating sticks.

  4. To fry: Heat about 2 inches of oil in a skillet to 350°F (175°C). Fry ravioli in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.

    To bake: Preheat oven to 400°F (200°C). Arrange coated ravioli on a lined baking sheet, spray with olive oil, and bake for 15–18 minutes until golden and crispy.

  5. Sprinkle fried ravioli with remaining Parmesan cheese and fresh parsley.

  6. Serve hot with warmed marinara sauce for dipping.

Nutrition (per 4 ravioli, fried version, approx.)

  • Calories: 320

  • Protein: 12 g

  • Fat: 15 g

  • Carbohydrates: 35 g

  • Sugar: 3 g

  • Sodium: 580 mg

Tips

  • Use fresh ravioli for the best texture, but frozen works if thawed first.

  • For extra crunch, double-dip ravioli in the egg and breadcrumb coating.

  • Try different fillings—spinach-ricotta, mushroom, or sausage ravioli all taste amazing.

  • Add red pepper flakes to the breadcrumb mix for a little heat.

  • If making ahead, fry or bake, then reheat in the oven to keep them crispy.

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