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Toasted Ravioli Recipe – The Recipe Critic

by Pennsylvania Digital News


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Tender ravioli coated in Italian breadcrumbs and parmesan cheese, toasted to golden brown perfection! Served with a side of marinara for dipping, this is one appetizer you don’t want to miss!

My family can never get enough of this delicious stuffed pasta! Here are a few more of our favorite recipes: creamy Tuscan ravioli, baked ravioli, and lobster ravioli for special occasions!

Toasted ravioli on a gray serving platter, with a side of marinara sauce.

Crispy Parmesan Crusted Ravioli

Looking for a seriously good appetizer or anytime snack? Try this recipe for toasted ravioli! It’s so good, I know you’ll love it as much as I do. It transforms your favorite prepackaged ravioli and gives them a crispy parmesan crust that is absolutely irresistible. Perfect for dipping in some homemade marinara or alfredo!

Let’s talk about the texture of these ravioli though, if you’re not already convinced. They’re still nice and tender on the inside, filled with cheese, meat, vegetables, you name it! The beauty of this recipe is that you can choose any type of ravioli. Add that crispy breadcrumb and parmesan coating, and voila! An upgraded version of one of your favorite Italian dishes.

Breading Ingredients

The dream team for making the perfect toasted ravioli! 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 so they help the breadcrumb mixture stick to the ravioli.
  • Breadcrumbs: Italian seasoned breadcrumbs add a delightful crunch and flavor to the toasted ravioli.
  • Parmesan Cheese: Grated parmesan adds salty and savory goodness to the breadcrumb coating. 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 of the ravioli and breading.
  • Ravioli: Choose your favorite flavor, frozen or refrigerated, for this crispy transformation. If using frozen, be sure to thaw your ravioli before breading and frying.
  • Marinara Sauce: The perfect dip! Warm marinara sauce complements the richness of the fried ravioli.
  • Fresh Herbs (optional): For a finishing touch! Chopped parsley or basil adds a pop of color and freshness.

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.

  1. 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!
  2. Egg Mixture: In a shallow dish, like a pie pan or a wide bowl, whisk together the eggs and milk.
  3. Breadcrumb Mixture: Add the parmesan, bread crumbs, Italian seasoning, salt, and pepper to a large ziplock bag. Close the bag and mix until it’s fully combined.
  4. Coat: Add the 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.
  5. 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.
  6. Serve: Sprinkle the ravioli with fresh chopped parsley or basil and serve warm with marinara sauce.
Collage of ravioli being breaded and fried.

Tips and Variations

A few other ways to whip up some 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: Air fry by spraying lightly with olive oil and frying at 360 degrees Fahrenheit for 3-4 minutes. Flip them over, spray them again with olive oil, and fry for another 3-4 minutes. 
  • Using Frozen Ravioli: If your ravioli is frozen, let them thaw in the fridge for a couple hours, or on the counter at room temperature for about an hour before frying.

Dipping Sauce Ideas for Toasted Ravioli

Use different dipping sauces! Try alfredo, pesto, or a yummy bechamel with your toasted ravioli. They’re perfect for adding an extra boost of flavor to this wonderful appetizer.

Close-up of toasted ravioli.

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 as the breading will become soggy and they will lose the crispiness of being toasted as they sit.

A ravioli being dipped into marinara sauce.

More Amazing Ravioli Recipes to Try

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  • 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 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 the eggs and milk.

  • Add the parmesan, bread crumbs, Italian seasoning, salt, and pepper to a large ziplock bag. Close the bag and mix until it’s fully combined.

  • Add the 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 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.

  • Sprinkle the ravioli with fresh chopped parsley or basil and serve warm with marinara sauce.

Calories: 530kcalCarbohydrates: 52gProtein: 26gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 176mgSodium: 1773mgPotassium: 162mgFiber: 4gSugar: 4gVitamin A: 413IUVitamin C: 1mgCalcium: 333mgIron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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