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5 from 2 votes

Toasted Ravioli

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!
Prep Time10 mins
Cook Time20 mins
Freezing time30 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: American, Italian
Servings: 6
Calories: 380kcal


  • 2 large eggs
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • 1 tsp Italian seasoning
  • 1/4 cup Parmesan cheese freshly grated
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 lb frozen ravioli
  • vegetable oil for frying
  • marinara sauce warmed, for serving
  • 1 tbsp fresh parsley chopped, for garnish


  • 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.


  1. 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.
  2. 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!


Calories: 380kcal | Carbohydrates: 46g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 895mg | Potassium: 88mg | Fiber: 3g | Sugar: 4g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 9mg