This Toasted Ravioli is the perfect game snack! Cheesy ravioli coated in seasoned breadcrumbs and fried to a golden crispy perfection! Serve them with some freshly grated Parmesan cheese and marinara sauce and you’ve got the perfect party snack!
Toasted ravioli – ever heard of it? Now before I get into the recipe let me just say I know this isn’t authentically Italian by any means – believe me I’m aware!
But what’s life without a little outside of the box thinking? What’s cooking without innovation?
Because while this dish may not be found at that little hole in the wall cafe in Naples, it can be found in that special little place in my heart, the one that only holds space for the most delicious and daring of dishes.
Perfect For A Crowd
I love to bring out this dish when I’m looking to feed a grazing crowd, something easy for people to snatch up and munch away on. Complete meal it is not, but handheld super addicting treat? Well it’s got that in spades.
Ingredients
- Breadcrumbs – I used panko as it is my favorite for ensuring a super crispy coating with that perfect crunch.
- Ravioli – Feel free to pick up some frozen ravioli from the store – it’ll work just as fine! I used cheese ravioli.
- Eggs – for the ravioli to dip in before dredging through breadcrumbs.
- Milk – This will form the liquid portion of our dredge, feel free to use any fat content you’d like.
- Spices – Just Italian seasoning! That’s all we need today. Italian seasoning is made up of oregano, thyme, and rosemary.
- Sauce – Marinara sauce – you can always buy the jarred stuff but if you’d like it to be home made try out my recipe here.
- Oil – We want a nice neutral tasting vegetable oil with a high smoke point like canola or peanut.
- Herbs – Fresh parsley sliced up to be sprinkled liberally overtop. Basil would also be nice.
- Seasoning – Salt and pepper.
How To Make Toasted Ravioli
- Prep your baking sheet: Line a baking sheet with parchment paper. Stack a few paper towels near your work station and place a wire rack over the paper towels, to drain the ravioli once fried.
- Prep the dredge: In a shallow bowl, whisk the eggs with the milk. In another shallow bowl, combine the breadcrumbs with the Italian seasoning, Parmesan cheese, salt and pepper.
- Dredge the ravioli: Dip the ravioli in the egg/milk mixture then in the breadcrumb mixture, pressing to coat. Place on the prepared baking sheet. Repeat until finished with all ravioli. Place the baking sheet in the freezer and freeze until solid, about 30 minutes.
- Heat the oil: Heat about 2 inches of oil in a deep frying pan, over medium heat until a deep-fry thermometer reaches 350 F degrees.
- Fry the ravioli: Working in batches, fry ravioli until golden and cooked through, 3 to 4 minutes, flipping as necessary. Place on the prepared wire rack. Immediately sprinkle with more Parmesan and parsley, if desired.
- Serve warm with marinara sauce for dipping.
How To Tell When Your Oil Is Ready
I always recommend that my readers pick up a food thermometer, it’ll take all the guess work out of cooking! But if you don’t have one on hand just toss some dry breadcrumbs in your oil. If they sizzle and turn golden brown you’re ready to fry!
How To Make Fresh Breadcrumbs
I mean I always say that homemade is always better, so why not test out that theory with this seemingly small but monumentally important ingredient!
All you need are 10 slices of bread, ground down in a food processor, from there just:
- Spread the breadcrumbs on a baking tray and place in your preheated oven.
- Bake at 300 F degrees for 10 minutes or until the crumbs are golden and completely dry, stir occasionally.
- Cool completely on the baking sheet before incorporating.
How To Serve
I like to pair this alongside some more appetizers to make a totally drool worthy, snackable spread. Here’s some picture perfect recommendations:
Storing Leftovers
Toasted ravioli will keep in the fridge for 3 – 5 days in an airtight container, although you may find it has become a little soggy in the meantime. If that’s the case, just pop the ravioli in the oven till it crisps back up.
Freezer
Good news – toasted ravioli freezes beautifully! Just arrange the ravioli on a baking sheet and pop it in the freezer for about an hour. Transfer them to a freezer bag and they will keep for up to 4 months.
You can just pop them on a baking sheet and reheat in the oven when ready to feast!
Craving More Fried Goodies? Try These:
- Crispy Fried Zucchini
- Lemon Dill Pan Fried Salmon
- Crispy Fried Chicken
- Falafel
- Fried Dough With Feta Cheese
- Crispy Parmesan Garlic Breaded Mushrooms
- Bang Bang Chicken
- Potato Croquettes
Craving More? Follow Along:
Toasted Ravioli
Equipment
Ingredients
- 2 large eggs
- 1/2 cup milk
- 1 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese freshly grated
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 pound frozen ravioli
- vegetable oil for frying
- marinara sauce warmed, for serving
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Prep your baking sheet: Line a baking sheet with parchment paper. Stack a few paper towels near your work station and place a wire rack over the paper towels, to drain the ravioli once fried.
- Prep the dredge: In a shallow bowl, whisk the eggs with the milk. In another shallow bowl, combine the breadcrumbs with the Italian seasoning, Parmesan cheese, salt and pepper.
- Dredge the ravioli: Dip the ravioli in the egg/milk mixture then in the breadcrumb mixture, pressing to coat. Place on the prepared baking sheet. Repeat until finished with all ravioli. Place the baking sheet in the freezer and freeze until solid, about 30 minutes.
- Heat the oil: Heat about 2 inches of oil in a deep frying pan, over medium heat until a deep-fry thermometer reaches 350 F degrees.
- Fry the ravioli: Working in batches, fry ravioli until golden and cooked through, 3 to 4 minutes, flipping as necessary. Place on the prepared wire rack. Immediately sprinkle with more Parmesan and parsley, if desired.
- Serve warm with marinara sauce for dipping.
Tips & Notes:
- Ravioli will keep in the fridge for 3 – 5 days in an airtight container, although you may find it has become a little soggy in the meantime. If that’s the case, just pop the ravioli in the oven till it crisps back up.
- Good news – this recipe freezes beautifully! Just arrange the ravioli on a baking sheet and pop it in the freezer for about an hour. Transfer them to a freezer bag and they will keep for up to 4 months. You can just pop them on a baking sheet and reheat in the oven when ready to feast!
