Dressings, Sauces, and Dips
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
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.
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.
Pin this now to find it later
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.